If this is your first time mixing avocado and scrambled eggs — welcome to a match made in heaven! It’s a high protein, heathy-fat meal that will start your day just right. Learning to make perfectly fluffy scrambled eggs is worth putting a little thought and effort into. I’m going to share some tips for a fluffy outcome that will become a morning staple.
Scrambled Eggs & Avocado
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 1x
- 5 eggs
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 avocado, diced
- In a pan heat 1 Tbsp water (or 1 tsp oil) over medium-low heat
- In a bowl, vigorously whisk eggs, salt and pepper until whites and yolk are completely combined
- Pour eggs into pan then swirl to spread into an even layer and let them sit 2 minutes without disturbing
- When you start to see the eggs coming together a bit, use a rubber spatula to gently pull the edges of the egg from the outer rim of the pan to the center, allowing the excess liquid egg to run in it’s place. Continue this move around the pan then allow another minute or 2 to sit and set.
- Add avocado, give eggs a gentle stir and cook another 2-3 minutes, until eggs are set and avocado is warm
- Serve immediately
- Serving Size: 1/2 of recipe
- Calories: 263.9
- Sugar: 0.2
- Sodium: 327.8
- Fat: 20.5
- Saturated Fat: 5.2
- Unsaturated Fat: 11.6
- Trans Fat: 0
- Carbohydrates: 8.5
- Fiber: 4.7
- Protein: 16.3
- Cholesterol: 525
Keywords: dairy free, gluten free, grain free, oil free, soy free
What’s the trick to fluffy scrambled eggs?
The name of the game here is “low and slow” my friends. You can’t rush good scrambled eggs. They need to take their time to come together. So set your pan over medium-low and keep it there, giving those babies some time to set. Be sure to stir occasionally. Take that time to fix a cup of tea, coffee or simply prep your avocado.
Why do we whip the eggs before adding to the pan? Can’t I crack them directly into the pan?
Sure, you can crack them straight into the an, but you’re not going to get that coveted fluffy scrambled egg. The more air your incorporate into your eggs, the fluffier they’ll turn out, so don’t just crack them into the pan and scramble them there. Instead, crack them into a bowl first and get to whipping. This also gives you a chance to evenly season the eggs, which is why we add a little salt and pepper here. If you’re feeling spicy, try adding some crushed red pepper or cayenne. Once they’re full incorporated in the bowl, then they’re ready for the pan.
How do keep my eggs from sticking to the pan?
First, start with a good pan. A pan that evenly distributes heat and hasn’t been chipped away at over time is going to give you the best results. Check out our well-researched guide to eco-friendly cookware. Next, you’re going to want to keep things moving. As I mentioned above and in our recipe, you want to stir your eggs every so often to make sure no one spot is directly on the heat for too long. If your diet allow oil, all you’ll need is about 1 tsp to start. If you’re skipping the oil, 1 Tbsp of water should get you pretty far over this low heat. Keep an eye on the pan and add 1 Tbsp water as needed to keep the pan moist.
What if I can’t eat eggs?
What type of eggs should I use? What does cage-free and pasture-raised mean?
The slew of terms revolving around poultry can throw some for a loop. We recommend always choosing organic eggs, then working from there. Organic certification is the most regulated and will ensure some important health factors for your eggs. To be certified organic, farmers must demonstrate that they are protecting natural resources, conserving biodiversity and using only approved substances. USDA regulations require that animals raised organically are given living conditions that accommodate their natural behaviors, are fed 100% organic feed and given the ability to forage, and are not administered any antibiotics or hormones (3). While cage-free and pasture-raised hold some clout in the egg world, no labels are as important as the organic certification.
1–2 times per week
Never, or 2–4 times per month
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