Me vs Grandma Cooking Challenge

Ingredients

• 4 Eggs (large, room temperature)
• 1 tablespoon Olive Oil (extra‑virgin, for pan coating)
• 1/4 teaspoon Salt (fine sea salt, to taste)
• 1/8 teaspoon Black Pepper (freshly ground)

Instructions

1. Separate Yolks and Whites

   Crack each egg into a clean bowl, letting the yolk fall into one side and the white into another. Transfer the yolks to a second bowl, keeping the whites in the first bowl.

   Time: PT1M

2. Whisk Egg Whites

   Using a whisk, beat the egg whites until they become foamy and form soft peaks (about 30‑45 seconds).

   Time: PT1M

3. Whisk Egg Yolks

   In the second bowl, whisk the yolks until they are smooth and slightly thickened.

   Time: PT30S

4. Heat the Pan

   Place the frying pan over medium‑low heat and add the olive oil. Allow the oil to shimmer but not smoke.

   Time: PT30S

   Temperature: Medium‑low

5. Cook the Egg Whites

   Pour the whipped egg whites into the pan. Let them sit for a few seconds, then gently stir with a spatula, creating soft curds. Cook for about 1 minute, keeping the heat low.

   Time: PT1M

   Temperature: Medium‑low

6. Add the Yolks

   When the whites are just set, drizzle the whisked yolks over the whites. Allow them to mingle for a few seconds, then fold gently until the mixture is uniformly creamy.

   Time: PT30S

   Temperature: Medium‑low

7. Season and Finish

   Season with salt and freshly ground black pepper. Remove the pan from heat while the eggs are still slightly soft—they will finish cooking from residual heat.

   Time: PT30S

8. Plate and Serve

   Slide the fluffy scrambled eggs onto a warm plate. Optionally garnish with a sprinkle of chives or a dash of paprika for color.

   Time: PT30S

Nutrition Facts

Calories

140

Protein

10 g

Carbohydrates

1 g

Fat

10 g

Fiber

0 g