A simple yet delightful rendition of scrambled eggs, focusing on maintaining the natural creaminess and texture of the eggs without the addition of dairy products.
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Ingredients
large eggs4
Salt (to taste)
Black pepper (to taste)- Butter or oil (for cooking)
How to make Scrambled Eggs
- Step 1
Carefully separate the egg yolks from the egg whites.
- Step 2
In a bowl, beat the egg whites until slightly frothy.
- Step 3
Heat a non-stick skillet over low heat and add a small amount of butter or oil.
- Step 4
Pour the beaten egg whites into the skillet and stir gently with a spatula.
- Step 5
Once the whites start to set slightly, add the yolks to the whites and stir carefully to avoid overcooking the yolks.
- Step 6
Remove from heat while the eggs are still slightly underdone, as they will continue to cook from residual heat.
- Step 7
Add salt and pepper to taste only after cooking is complete.
Tips & Tricks
Always cook the eggs on low heat to prevent them from becoming rubbery.
Stir occasionally and gently to create soft curds.
FAQS
Can I use oil instead of butter?
Yes, you can use oil instead of butter for cooking the eggs.
Why should I separate the yolks and whites?
Separating the yolks and whites allows for better control over the texture and creaminess of the scrambled eggs.
How do I know when to remove the eggs from heat?
Remove the eggs from heat when they are still slightly underdone, as they will continue to cook from residual heat.
Can I add other seasonings?
Yes, you can add other seasonings like herbs or spices to enhance the flavor.
What can I serve with scrambled eggs?
Serve scrambled eggs on toasted bread or alongside crispy bacon and a side of fresh greens for a balanced meal.
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