Herbed Egg White Scramble

Storing and Planning Ahead

Best eaten at once. Keeps in the fridge for up to 2 days and is best reheated gently in short microwave bursts.

Making Herbed Egg White Scramble

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1. Whisk the egg whites with the pepper in a large bowl until no thick strands remain.

   Mark done

2. Warm the oil in a non-stick frying pan over low heat for 1 minute.

   Mark done Start 1 min timer

3. Pour in the egg whites. Stir slowly with a spatula for 4 to 5 minutes, pulling the edges to the middle, until soft curds form and the eggs are still glossy.

   Mark done Start 4 min timer

4. Take the pan off the heat and fold in the chives, parsley and dill. Serve straight away.

   Mark done

Worth Knowing

• Use a non-stick pan; egg whites without yolk stick badly to stainless steel.
• If the curds start to look dry, pull the pan off the heat at once; they will keep cooking.
• Chop the herbs just before they go in, so they keep their colour.

Good Alongside

A slice of white toast · Sliced cucumber · A bowl of fresh berries

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.