How to Make Scrambled Eggs
Serves: 1 · Prep: 1 min · Cook: 3–5 min
Storage: Best fresh. Scrambled eggs do not store well.
How to Make It
Crack 2–4 eggs* into a bowl and whisk well with a pinch of sea salt and black pepper.
Heat a nonstick pan over low to medium heat and lightly coat with avocado oil spray or 1 tsp butter.
Pour the eggs into the pan and let them sit for a few seconds.
Gently stir with a spatula, pushing the eggs from the edges toward the center.
Continue cooking slowly, stirring occasionally, until the eggs are softly set and just cooked through.
Remove from heat immediately. Eggs will continue to cook slightly off the heat.
Eat Shed Glow® Meal Builder
Counts as: Quality Protein
Portions: Women 2–3 whole eggs · Men 3–4 whole eggs
Portions may adjust based on hunger, activity level, and individual goals.
Notes
Soft, creamy scrambled eggs come from low heat and patience. Avoid high heat, which can dry out the eggs.
*For a higher-protein option: you can use 8 oz liquid egg whites, or combine 1–2 whole eggs with liquid egg whites. Cook the same way using avocado oil spray or butter and season generously with sea salt and black pepper.
