When I went back to school to become a dietitian. One of the required classes was a cooking class. After purchasing the book, I realized this was a totally basic cooking class, learning how to cook eggs, poach, steam, braise, things like that. At first I thought, I know how to make scrambled eggs! It wasn’t until we learned that I realized that there is a technique even to the seemingly most basic recipes.
- Serves: 2
- Serving size: ½ recipe
- Calories: 175
- Fat: 8
- Protein: 12
- 4 large cage-free omega-3 eggs
(cage-free for animal kindness and omega-3 for brain and heart health)
- 2 tbs. milk or water
- salt and pepper to taste (optional)
- non-stick cooking spray
- Break the eggs into large mixing bowl, picking out any egg shells
- Add the milk and whisk with fork or a whisk
The more you whisk the more air will be incorporated and the fluffier the eggs.
Personal preference if you like your eggs fluffy.
- Using a nonstick pan heat the pan over medium low heat
This step is very important, using the right heat is essential.
- Coat with a nonstick cooking spray
- Add the eggs and let set for a few minutes
- Using a rubber spatula begin pushing the eggs from the sides to the middle to create big curdles.
- Don’t over mix the eggs but continue this pushing until eggs become just almost done.
- Take the eggs off the heat
The eggs will continue to cook for a minute or so until cool enough to eat.