All the tips and tricks you need to make fluffy, perfectly cooked egg whites.
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.
The Anthony Kitchen