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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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In 'The America's Test Kitchen Healthy Family Cookbook' Ingredients:
8 large egg whites |
4 large egg yolks |
1/4 cup 1% low-fat milk |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon canola oil |
Directions:
1. *Note-ATK recommends using 4 whole eggs and 1/2 cup store-bought egg whites (to avoid wasting yolks); Eggology 100% Egg Whites tested the best in their kitchen; do not use skim milk.
2. Whisk the egg whites, egg yolks, milk, salt, and pepper together in a bowl.
3. Heat the oil in a 10-inch nonstick skillet over medium heat until shimmering.
4. Add the eggs and cook, gently pushing, lifting, and folding them from one side of the pan to the other, until large, shiny, wet curds form, about 2 minutes.
5. Remove the eggs from the heat quickly and serve.
6. Per serving-100 calories, 6 g fat, 2 g carb, 10 g protein.
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