Fluffy Egg White Scrambled Eggs Salad: A Cholesterol-Conscious Choice
Fluffy Egg White Scrambled Eggs Salad: A Cholesterol-Conscious Choice
Low-Cholesterol Salad Made with Egg Whites for a Healthier Meal
Eggs are incredibly nutritious, but those mindful of their cholesterol intake might hesitate to consume egg yolks. I understand completely! That’s why, unless absolutely necessary like in tiramisu, I tend to avoid yolks. Today, I made these light and fluffy scrambled eggs using only egg whites for a healthy and satisfying meal. Paired with fresh greens and cheese, it makes for a wonderful brunch or a light lunch!
Ingredients- 3 large egg whites (or from 2-3 eggs)
- 30ml milk
- 0.5g salt (about a pinch)
- 2 tbsp chopped green onions
- Mixed greens (e.g., baby greens, romaine)
- Cherry tomatoes (various colors)
- Shredded Emmental cheese
Cooking Instructions
Step 1
First, carefully separate the egg yolks from the whites, using just the whites. You can use 3 egg whites, or separate them from 2-3 eggs depending on their size. Add 30ml of milk to the egg whites to achieve a smooth texture.
Step 2
Now, let’s season it. Add 0.5g of salt. You can add pepper for extra flavor, but I omitted it to maintain a clean, white visual. Feel free to add pepper if you like!
Step 3
Add 1 heaping tablespoon of finely chopped green onions. In total, you’ll be adding 2 tablespoons. The fresh onion flavor will enhance the scrambled eggs beautifully.
Step 4
Time to whisk everything together! Beat the egg whites vigorously with a whisk until the stringy parts (chalazae) are completely broken down and the mixture is smooth. You’ll already notice a delicious aroma building up. This step is key for achieving a tender scramble.
Step 5
Heat a non-stick skillet over medium heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully pour in the egg white mixture.
Step 6
Adjust the heat as needed and cook to your desired scrambled egg texture. For a more clustered, fluffy scramble, gently push the cooked portions towards the center with a spatula as they set. For a softer, more delicate scramble with smaller curds, stir the mixture continuously and gently from the beginning until it’s cooked.
Step 7
Transfer the cooked scrambled eggs to a serving plate. Arrange a handful of fresh mixed greens (I used baby greens) and colorful cherry tomatoes around the eggs for a vibrant presentation. You can substitute the baby greens with other salad vegetables like romaine or lettuce.
Step 8
Finally, generously sprinkle shredded Emmental cheese over the scrambled eggs for a delightful, cheesy finish. And there you have it – a healthy, delicious egg white scrambled egg salad, perfect for guilt-free enjoyment! Enjoy your meal!
