Okay, so yesterday I tried to make some scrambled egg whites. I wanted to keep it healthy, you know? I grabbed a carton of egg whites from the fridge and poured some into a bowl.
I whisked them up a bit, just like I do with regular eggs. Then, I heated up a non-stick pan on the stove. I thought, “Low and slow is the way to go,” so I kept the heat pretty low.
I poured the egg whites into the pan and started to stir them gently. I noticed they were taking a while to cook. I kept stirring, making sure they didn’t stick to the pan. They slowly started to come together, forming these little clumps. I learned that these are called curds from somewhere. They looked kind of shiny and wet, but not runny.
- I sprinkled in some salt and pepper.
- Then I added some cheese – gotta have cheese, right?
- I also threw in some chopped chives for a bit of extra flavor.
- If I had some, I would definitely add some hot sauce or even avocado.
What I added
I kept cooking them until they looked done – you know, no longer watery, set but not dry. I scooped them onto a plate. They turned out pretty good! Fluffy and not dry at all. Low and slow really is the secret.
Next time, maybe I’ll try adding some veggies or maybe some smoked salmon. I heard that’s good too. But even just with the cheese and chives, it was a tasty and healthy breakfast. Or lunch or even dinner, scrambled eggs are good anytime.
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