The Secret To Creamy, Velvety, And Delicious Scrambled Eggs Without Butter

#scrambledeggs #highprotein #withoutbutter #eggrecipe
Welcome back to our kitchen!
Today, we are diving into the art and the secret of making creamy, velvety, and delicious scrambled eggs without butter.
Whether you are looking to elevate your breakfast game or simply craving a satisfying, high protein and less saturated fat meal, this recipe is sure to become a staple in your kitchen.

Ingredients (for 2):
4 large eggs
Sea salt and pepper to taste (I am using 4-color pepper freshly crushed)
1 tbsp of olive oil (olive oil contains less saturated fat then a butter)
2 tbsp of soy milk (or if you don't have or don't like soy milk, just take out approx. 2 tbsp out of your beaten eggs mixture instead)

Garnish:
Use any garnish you like, but I like to add some crunch and some healthy fats, fiber, minerals and vitamins, so I like to use some hemp seeds (or freshly crushed linseed), nuts (fresh or roasted), spring onions or chives, pickled red onions, fresh tomatoes, radishes etc....

The secret to achieve the perfectly tender, delicious and velvety scrambled eggs with less saturated fat lies in timing, temperature control and using olive oil instead of the butter.

As you noticed in the video, I added a couple of table spoons of cold soy milk (or if I don't have soy milk, I will just take 2 tbsp out of the beaten eggs) towards the end of cooking. It helps to slow down the cooking process and ensures that the eggs remain moist and creamy. The soy milk (or cold egg mixture) lower the temperature of the eggs in the pan, preventing overcooking and yielding a softer texture.

Timing and temperature control are crucial factors.

TIMING:
Begin by cooking the eggs over low to medium-low heat. This gentle heat allows for even cooking and prevents the eggs from becoming tough or rubbery.
As the eggs starts to set around the edges, begin gently stirring them with a spatula or wooden spoon, start in the middle.
When the eggs are almost cooked but still slightly runny, that's the perfect time to add the cold soy milk (or cold egg mixture). Continue cooking until the eggs are fully cooked but still soft and creamy.

TEMPERATURE CONTROL:
Use a non-stick pan to prevent eggs from sticking and facilitate easy stirring. (I always use non-stick PFOA-free pan.)
Adjust the heat as needed throughout the cooking process. If the eggs are cooking too quickly, lower the heat to prevent the browning and rubbery texture.

KEEP IN MIND that residual heat will continue to cook eggs even after they are removed from the heat, so it's best to slightly undercook them in the pan to achieve the desired consistency.

By mastering timing and temperature control, you will be able to create the perfect scrambled eggs with a creamy, velvety texture every time.
Practice makes perfect, so don't be afraid to experiment and adjust the technique to suit your preferences.

BONUS:

RECIPE FOR MY HOMEMADE SWEET AND SOUR PICKLED RED ONION
1. Cut 1 large red onion to very thin slices (cut with the grain or pole to pole).
2. Place it in a jar with 1 tsp of mustard seeds and 3 - 4 allspice balls (or pepper corn)
3. Heat a 1 cup of water with a 3/4 cup of apple cider vinegar, 3 - 4 tbsp of sugar, 1 tsp of salt; bring it to the boil and while hot, pour over the onions in the jar.
4. Close with a lid and keep it to pickle for several hours, the best overnight.
5. Once the liquid in the jar is cold, store it in the fridge up to a week.

Enjoy!

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Disclaimer:
This is not a sponsored video. All opinions are honest and our own.

Disclaimer:
This is not a sponsored video. All opinions are honest and our own.
00:00 Introduction
00:11 Ingredients
00:25 Beat the eggs technique
00:49 Cooking the scrambled eggs
01:51 Serving