Now you might be wondering why I’m posting about scrambled eggs, after all they are a basically just a hot mess right? And anyone can make them right? Well let me tell you about scrambled eggs.
I’ve had a love/hate relationship with scrambled eggs that goes all the way back to when I was 5 years old. I distinctly remember sitting at my kitchen table, and scarfing down some scrambled eggs quickly before heading to school, and then I also remember barfing them up on our kitchen floor about 2 minutes later.
Now my 5 year old self wasn’t rational enough to connect the fact that I had gotten sick because I had the flu, and not because of the eggs. But for a long time I couldn’t even look at scrambled eggs without feeling like I was going to hurl.
After years of refusing to eat them I finally came around and gave them a second try. I’m still a little squeamish when it comes to runny eggs, and recently after attending a brunch in Toronto and feeling really quit ill after eating some scrambled eggs (Ritz Hotel I’m looking at you) you’d think I’d be back to square one again. Instead I think I’ll just stick to making them myself.
With all these ups and downs you’d think I’d just kick eggs to the curb with their carton, but I actually kind of love them, but I love them certain way. I’m not a very fussy person especially when it comes to food (I mean I like to eat good food), but when comes to scrambled eggs I like mine well done (as you can imagine), with cheese please, and some fresh cracked pepper. Then I take it one step further and scramble 1 egg with 2 egg whites. I love me some eggs, but I don’t need 2-3 egg yellows to start the day. Trust me you won’t even miss those extra yolks, but your body will thank you! At 5 grams of fat a pop these little suckers can add up, and since you’re still eating one you’re still getting the necessary fat and nutrients from the yolk, and personally I think that’s all you really need.
So if you’re not a fan of runny, mushy, and probably undercooked scrambled eggs: this recipe is for you. If you’re very hesitant about scrambled eggs you might want to try serving yours with salsa, and guacamole for some added texture and spice.
Quick and Easy Scrambled Eggs
2 egg whites or about 1/4-1/2 cup of liquid egg whites
1 TBS of water (helps to fluff)
Fresh cracked pepper to taste
Pinch of garlic powder
Small handful of low at mozzarella cheese.
Olive oil or coconut oil (to lightly coat the pan)
Combine all ingredients (except for the olive oil) in a bowl, and scramble with a fork.
Heat your pan over medium heat (I like to use a small one).
Add olive oil to the pan, and make sure it doesn’t get too hot that it smokes.
Add egg mixture to the pan, and let them sit for a second and then using a wooden spatula push all
the eggs over into one big clump. I find keeping them together as long as possible helps to create a fluffier scrambled egg. I have no idea if that makes sense, but it seems to work for me.
After the eggs have cooked a little in their giant clump begin to gently, and quickly break them apart. Like I mentioned I like mine well done, so you’ll notice that they are little bronzed you can cook them until your desired texture, but just make sure they are cooked all the way through.
And there you go! Scrambled eggs that won’t make sick.
Thanks for reading!
x Short Presents