Light scrambled eggs are a lighter way to make a classic dish but with fewer calories. Often, to make creamy scrambled eggs, cream or whole milk is used; in this recipe, however, we will replace these ingredients with semi-skimmed milk.
Here are some recipes that pair well with scrambled eggs
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 1 Minute
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 94.80 (Kcal)
- Carbohydrates 2.65 (g) of which sugars 2.65 (g)
- Proteins 9.24 (g)
- Fat 5.32 (g) of which saturated 2.45 (g)of which unsaturated 2.91 (g)
- Fibers 0.00 (g)
- Sodium 301.99 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 2 eggs
- 1/4 cup skim milk
- to taste salt
Tools
- 1 Pan
- 1 Bowl
- 1 Spatula
Method
Scrambled eggs are a very quick dish, here are the tips to prepare them creamy and light
First, a tip on the pot: use a good non-stick one. It is important that the egg does not stick to the bottom to avoid getting an omelet.
Add a drizzle of extra virgin olive oil and place it on the burner over low heat.
For good scrambled eggs, you don’t need to beat or mix the eggs in a bowl beforehand.
You only need to crack the eggs into the pan and stir them immediately before they stick and form a crust too thick like an omelet.
When the eggs begin to thicken, add the skim milk and continue to stir. This will form the classic fluffy curds of scrambled eggs.
When the curds are defined and moist to the right point, you can turn off the heat.
Your light scrambled eggs are ready!
