Scrambled Egg whites with Toast.
by Tanvi Parikh
Macros
- Total calories
- 244
- Protein
- 17 g
- Carbs
- 26 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 6 g
- Cholesterol
- 8 mg
- Sodium
- 1058 mg
- Potassium
- 267 mg
- Vitamin A
- 195 IU
- Vitamin C
- 2 mg
- Calcium
- 41 mg
- Iron
- 1 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0.1 µg
- Magnesium
- 30 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- 2 slices Gluten-Free Bread
- ½ cup Egg Whites (3-4 egg whites)
- ¾ tsp Butter
- 1 tsp Sea Salt & Black Pepper
- 1 tsp Parsley (Finely chopped)
Steps
In a medium bowl vigorously whisk the egg whites, salt, and pepper. Toast bread in a toaster or on a skillet over medium heat until golden and slightly crisp. Butter the bread if desired.
In a nonstick skillet set over medium-low heat add the butter. Once melted stir in the egg mixture, using a silicone spatula stir the eggs right away. Continue pushing/folding and moving the egg mixture slowly but constantly. Cook for 2 mins. The eggs should be a pile of custardy and soft scrambled egg folds.
Spoon the scrambled eggs on the prepared toast, top with chopped chives or parsley and enjoy warm.
Tips
- Do not over cook the eggs.: Scrambled eggs should not look like tiny pieces of cooked eggs. The best scrambled eggs are a fluffy, creamy looking (and tasting) egg mixture.
- The trick to getting fluffy: Scrambled eggs is to fold/push/move the egg mixture while cooking, not whisking or mashing or breaking the egg mixture into bits.
- Do not add additional liquid to your scrambled eggs.: If you add milk, cream, water, or any other liquid to the egg mixture, you risk the scrambled eggs being too watery.