A while ago while I was doing low carbohydrate and high protein I was eating a lot of scrambled eggs with butter and cream, I even posted my thoughts on the Gordon Ramsay method and the Heston Blumenthal method. Here is how I used the Ramsay method to make low fat scrambled eggs which taste really good.
Now that I’m doing a low fat style of thing, I was wondering if I could use the same technique but with relatively low saturated fat ingredients. It turns out I can. These eggs turned out with nice smooth folds just like I was using cream and butter. I was surprised. They tasted good too.
How to make low fat scrambled eggs like a boss
Recipe Type: Breakfast
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Two fresh eggs
- One tablespoon olive oil
- One tablespoon skim milk
- Whole Grain English muffin, toasted
- Proactive cholesterol lowering margarine
- Buderim Ginger Factory ginger, lemon and lime marmalade
- Sea salt
Instructions
- In a nonstick frying pan crack the eggs, add the oil and milk
- Turn on the heat to high and start to stir slowly
- When the mixture begins to stick to the frying pan remove the pan from the heat and keep stirring
- Return the frying pan to the heat
- When the eggs are just close to being done add some sea salt
- Turn off the heat and make sure the frying pan is on a cold surface
- Add the eggs to one half of a toasted Whole Grain English muffin
- Spread some marmalade to the other half of the muffin
- Shoot a photograph
- Eat breakfast
- Wash the dishes
- Write the recipe
- Blog (verb)
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