When I started eating eggs a few weeks back, I used to boil them and gulp them because I was not having them for taste but to complete my macros. But then I really got bored of eating boiled eggs and I started looking for other options. I still don’t like them, I still hate the smell but I don’t have a choice until I reach my goal weight. One recipe which has the least egg smell is this scramble. Before learning this type of scramble, we used to make one with lots of onions and my hubby used to love it. But I hated that too. When I first saw this scramble in a video, I wanted to try it immediately. The reason is it is quite simple to make and the fluffy texture surely looked inviting. The addition of cream is what conceals the eggy taste and gives a nice creamy flavour to the scramble. And you need to keep on stirring the mixture with a fork and never let it set into a omelette. By doing that you will be rewarded with the fluffiest egg scramble.
Egg – 4
Salt and Pepper To Taste
Garlic Powder – 1/4 tsp
Cream – 2 tbs
Butter – 1/2 tbs
Coriander Leaves To Garnish
In a bowl, crack the eggs, add pepper, salt, cream and garlic powder and whisk until well combined.
Take some butter in a tawa and add the whisked eggs.
With the help of a fork, keep on stirring the egg mixture until it is fluffy and cooked. Do not let it set into a omelette.
Transfer the scramble to a serving plate, garnish with coriander leaves and serve it immediately.
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