If you’re on a breakfast quest to perfect Scrambled Egg Whites, you’ve come to the right place. With these tips and this quick-cooking method, you’re guaranteed delicious, light, and fluffy egg white perfection!
HOW TO MAKE SCRAMBLED EGG WHITES
The first thing you’ll need to do to make Scrambled Egg Whites is separate the egg white from the egg yolk. The most efficient way to do this is to set out two bowls, crack into the egg, and toggle the yolk back and forth, allowing the egg white to fall into the bowl.
Once you have your egg whites separated, season them with a generous pinch of Kosher salt, no more than 1/8th of a teaspoon.
Note, the flavor of the salt will be more pronounced in egg whites than it would be in regular scrambled eggs, so add it sparingly prior to the cooking process! You can always add more once the Scrambled Egg Whites are cooked and on your plate.
For fluffy Scrambled Egg Whites, whisking is one of the most important parts. Whisk the egg whites for about 30 to 45 seconds until they appear frothy and very bubbly.
Then, set the egg whites aside and heat up your pan.
If you want your egg whites to appear glossy, moist, and stay a nice vibrant white, use a flavorless oil with a high smoke point instead of butter. Add 1 1/2 tablespoon of oil to a medium-sized, nonstick skillet over medium heat.
Avoid rushing the cooking process, and do not increase to high heat. Scrambled egg whites cook very quickly, and can burn easily!
Once the oil has come to temperature, swirl it around in the pan so that it evenly coats the bottom, and pour in the egg whites. Allow the egg whites to sit for about 30 to 45 seconds, just until the eggs start to appear opaque on the bottom.
Then, reduce the heat to medium-low, and then come in with a silicone spatula and begin pushing in the egg whites from the perimeter of the pan, inward. This cooking method, in combination with whisking until frothy, ensures extra fluffy Scrambled Egg Whites!
Cook the eggs in this manner for about 2-3 minutes more for soft curds and about 4 minutes for a hard scramble.
Once the egg whites are scrambled to your liking, remove the skillet from the heat and season with freshly cracked pepper, if desired!
HOW TO MAKE AN EGG WHITE SCRAMBLE
If you’d like to take your egg whites to the next level, spinach, sun-dried tomatoes, and garlic will do the trick!
To make an egg white scramble, you can use the exact same cooking method above, only you’ll need to cook the spinach and garlic prior to the eggs going in. Here’s how you’d do it:
In addition to the egg whites and oil, you would need:
- 1 clove of garlic, minced
- 2 cups of baby spinach
- 2 tablespoons of chopped sun-dried tomatoes (from a jar of sun-dried tomatoes in oil)
- Add two tablespoons of cooking oil to a nonstick skillet over medium-high heat. Once the oil has come to temperature, add the garlic and sauté for about 30 seconds.
- Next, add the spinach and tomatoes and stir until the spinach is wilted, about 2 minutes.
- At this point, reduce the heat to medium, add the egg whites, and cook as directed in the recipe card.
- Once the Scrambled Egg Whites are cooked to your liking, season with salt and pepper, and enjoy!
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All the tips and tricks you need to make fluffy, perfectly cooked egg whites.
- 1 1/2 tablespoon avocado oil or other flavorless oil such as canola
- 8 large eggs
- Generous pinch of salt
- Scant pinch of pepper
Separate the eggs and add the egg whites and salt to a mixing bowl. Whisk until the eggs appear somewhat frothy, about 30-45 seconds.
Add the oil to a medium-sized, non-stick saute pan over medium heat, and allow to come to temperature.
Once the oil is heated through, swirl it to make sure it is evenly coating the pan, and then pour in the egg whites and allow the mixture to sit, undisturbed for about 30-45 seconds (just until the outer ring of the eggs begins to look opaque).
Reduce the heat to medium-low and begin working from the outer edges of the pan, using a silicone spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Resist the urge to stir.
Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until the egg whites are done to your liking.
The entire process should take no longer than 2-3 minutes for a soft scramble. Remove from the heat and serve right away.