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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Carefully separate the egg yolks from the egg whites.
In a bowl, beat the egg whites until slightly frothy.
Heat a non-stick skillet over low heat and add a small amount of butter or oil.
Pour the beaten egg whites into the skillet and stir gently with a spatula.
Once the whites start to set slightly, add the yolks to the whites and stir carefully to avoid overcooking the yolks.
Remove from heat while the eggs are still slightly underdone, as they will continue to cook from residual heat.
Add salt and pepper to taste only after cooking is complete.
Always cook the eggs on low heat to prevent them from becoming rubbery.
Stir occasionally and gently to create soft curds.
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.
