Regular Scrambled Egg Whites Recipes

SCRAMBLED EGG WHITES

Steps:

• Heat olive oil in a non stick frying pan.
• When the oil is hot, add garlic and fry for a few seconds, till they turn slightly brown.
• Add dried parsley, rosemary and oregano in the pan and immediately add the egg whites in the pan. Simmer the heat to medium low.
• Add salt and pepper and keep mixing the whites with a spatula so that they don't form lumps.
• Switch off the heat once the whites are 80% done. They will cook further with the heat in the pan.
• Serve hot with whole grain bread toast.

REGULAR SCRAMBLED EGG WHITES

Steps:

• Scramble the eggs in a mixing bowl with 1 yolk, add a dash of milk (or water if you are competition dieting) - this makes the eggs more fluffy and a little nicer to eat. Put salt and pepper and a dash of Worcestershire sauce to taste.
• Top with sauce made from 50% Tomato Sauce (Ketchup) and 50% Thai Sweet Chili Sauce.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SCRAMBLED EGGS DONE RIGHT

Steps:

• In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

PERFECT SCRAMBLED EGGS

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

GREEN & WHITE SCRAMBLED EGGS - OR SCRAMBLED EGGS WITH CREAM

Steps:

• In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft.
• In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste,.
• Pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.

EGG WHITES SCRAMBLED WITH EGG SUSTITUTE

Steps:

• Using a liquid measuring cup, pour 1/4 cup of egg substitute.
• One at a time, seperate the whites from the yolks and place the whites into the same cup. Using a fork, gently stir to combine.
• Spray a pan with cooking spray and heat over med-high heat.
• Add the mixture to the pan and allow to set before you begin to scramble.
• Scramble to your desired doneness.