YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and whites gently folded in grass-fed ghee for a velvety texture, finished with a bright sprinkle of fresh chives.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 tbsp grass-fed ghee
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan as it melts.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue folding the eggs slowly and gently until they are mostly set but still look slightly moist to avoid overcooking.
Remove the skillet from the heat immediately, stir in the fresh chopped chives, and serve on a warm plate.