Mushroom-Spinach Scrambled Eggs Recipe

Let me tell you a little secret: mornings in our house used to be a bit of a battlefield. Rushed, chaotic, and often ending in sugary cereals or last-minute toast, breakfast was rarely the nutritious and enjoyable start to the day I envisioned. That was until I stumbled upon this recipe for Mushroom-Spinach Scrambled Eggs. It was a game-changer. From the first bite, my family was hooked. The earthy mushrooms, the vibrant spinach, and the creamy eggs – it’s a symphony of flavors and textures that somehow manages to be both comforting and invigorating. Even my notoriously picky eater (my youngest, if you must know!) now asks for these scrambled eggs by name. What started as a simple experiment to inject some greens into our morning routine has become a beloved staple, a testament to how easy, healthy, and utterly delicious a truly good breakfast can be. This isn’t just a recipe; it’s a morning ritual, a vibrant start to the day that I’m thrilled to share with you. Prepare to transform your breakfasts – and maybe even your mornings – with this simple yet sensational dish.

Ingredients: The Building Blocks of Flavor and Nutrition

The beauty of Mushroom-Spinach Scrambled Eggs lies in its simplicity and the quality of its ingredients. Each component plays a vital role, contributing to both the flavor profile and the nutritional value of this delightful breakfast. Let’s delve into each ingredient, understanding why they are essential and exploring potential variations and substitutions to suit your preferences and dietary needs.

• Eggs: The undisputed star of the show, eggs are not just a breakfast staple but a nutritional powerhouse. Choose fresh, high-quality eggs for the best flavor and texture. Ideally, opt for free-range or organic eggs when possible. These often have richer yolks and contribute to a more vibrant and flavorful dish. Eggs are packed with protein, essential vitamins (like vitamin D and B12), and minerals (such as choline and selenium). They are crucial for building muscle, supporting brain function, and providing sustained energy throughout the morning. For this recipe, we recommend using large eggs. If you are using medium or extra-large eggs, you might need to adjust the number slightly to maintain the right ratio of egg to other ingredients.
• Mushrooms: Mushrooms bring an earthy, umami richness to the scrambled eggs that elevates them far beyond the ordinary. For this recipe, cremini mushrooms (also known as baby bellas) are an excellent choice. They offer a deeper flavor than white button mushrooms and hold their shape well when cooked. However, feel free to experiment with other varieties. Shiitake mushrooms will lend a more intense, smoky flavor, while oyster mushrooms offer a delicate and slightly sweet taste. Portobello mushrooms, chopped into smaller pieces, can also be used for a heartier, meatier texture. Remember to clean your mushrooms properly. Avoid soaking them in water, as they are porous and will absorb it, becoming soggy. Instead, gently brush off any dirt with a mushroom brush or a damp paper towel. Slicing the mushrooms thinly ensures they cook quickly and evenly, releasing their savory flavors into the eggs.
• Spinach: Spinach is the vibrant green element that not only adds a pop of color but also a significant nutritional boost. Fresh spinach is preferred for its delicate flavor and texture. Baby spinach is particularly convenient as it is pre-washed and tender. If using mature spinach leaves, be sure to remove the tough stems. Spinach is a nutritional powerhouse, loaded with vitamins A, C, and K, as well as iron and antioxidants. It contributes to eye health, immune function, and overall well-being. You can also use frozen spinach as a convenient alternative. If using frozen spinach, be sure to thaw it thoroughly and squeeze out any excess water before adding it to the pan. This will prevent the scrambled eggs from becoming watery. For a variation, consider using other leafy greens like kale (finely chopped and sautéed for a bit longer), Swiss chard, or even arugula for a peppery kick.
• Onion (or Shallot): A finely diced onion or shallot forms the aromatic base of this dish, adding a subtle sweetness and depth of flavor. Yellow onions are a versatile choice, providing a balanced flavor that complements the mushrooms and spinach. Shallots offer a milder, more delicate onion flavor, which some may prefer. Red onions can also be used for a slightly sharper taste. Sautéing the onion or shallot until softened and translucent is crucial. This process, known as sweating, releases their natural sugars and mellows their raw sharpness, creating a flavorful foundation for the other ingredients. Finely dicing the onion or shallot ensures it cooks evenly and integrates seamlessly into the scrambled eggs.
• Garlic: Garlic is a flavor enhancer that adds a pungent and aromatic note to the dish. Fresh garlic cloves, minced or finely chopped, are always the best choice for optimal flavor. Garlic powder can be used as a substitute in a pinch, but fresh garlic provides a much more vibrant and nuanced flavor. Garlic is not only delicious but also boasts numerous health benefits, including immune-boosting and anti-inflammatory properties. Adding garlic towards the end of sautéing the onions and mushrooms prevents it from burning and becoming bitter. Just a clove or two is enough to infuse the dish with its characteristic aroma and flavor.
• Butter or Olive Oil: Butter and olive oil are the cooking fats that provide richness and help to sauté the vegetables and cook the eggs to perfection. Butter imparts a creamy richness and enhances the overall flavor of the scrambled eggs. Olive oil, especially extra virgin olive oil, offers a healthier option with its monounsaturated fats and antioxidants. It also adds a subtle fruity flavor. You can use either butter or olive oil, or even a combination of both, depending on your preference. Using a fat with a moderate smoke point is important for sautéing and scrambling without burning.
• Milk or Cream (Optional): A splash of milk or cream is optional but highly recommended for achieving extra creamy scrambled eggs. Dairy adds richness and moisture, preventing the eggs from becoming dry or rubbery. Whole milk or half-and-half will create a richer, creamier texture. For a lighter option, you can use skim milk or even plant-based milk alternatives like almond milk or oat milk, although these may slightly alter the flavor and texture. Heavy cream will result in the most decadent and luxurious scrambled eggs. Adding the milk or cream just before whisking the eggs ensures it is evenly incorporated and contributes to the overall creaminess.
• Salt and Pepper: Essential seasonings that enhance all the flavors in the dish. Use sea salt or kosher salt for their clean flavor. Freshly ground black pepper is always preferable for its bolder and more aromatic taste. Season the vegetables as they sauté to bring out their natural flavors and then season the eggs just before cooking. Taste and adjust the seasoning at the end to ensure the perfect balance of flavors. Don’t be shy with the seasoning; it makes a significant difference in the final taste of the scrambled eggs.
• Fresh Herbs (Optional Garnish): Fresh herbs like chopped parsley, chives, or dill can be used as a garnish to add a final touch of freshness and visual appeal. Parsley offers a mild, fresh flavor. Chives provide a delicate oniony taste. Dill brings a slightly lemony and herbaceous note. Garnishing with fresh herbs not only enhances the flavor but also elevates the presentation of the dish, making it even more appealing. Sprinkle the herbs over the scrambled eggs just before serving for the best aroma and flavor.

By carefully selecting and preparing each ingredient, you are setting the stage for a truly exceptional plate of Mushroom-Spinach Scrambled Eggs. The combination of earthy mushrooms, vibrant spinach, creamy eggs, and aromatic seasonings creates a breakfast that is both nutritious and incredibly satisfying.

Instructions: Crafting the Perfect Mushroom-Spinach Scrambled Eggs

Now that we have gathered our high-quality ingredients, let’s embark on the simple yet rewarding process of crafting perfect Mushroom-Spinach Scrambled Eggs. Follow these step-by-step instructions for a guaranteed delicious and satisfying breakfast.

Step 1: Prepare the Vegetables – Laying the Flavor Foundation

• Mushroom Preparation: Begin by cleaning your mushrooms. Gently brush off any dirt with a mushroom brush or a damp paper towel. Slice the mushrooms thinly. This ensures they cook quickly and release their flavors efficiently. For cremini mushrooms, slicing them into quarters or halves depending on their size is usually ideal.
• Onion and Garlic Preparation: Peel and finely dice the onion or shallot. Mince or finely chop the garlic cloves. The finer the dice, the quicker they will cook and the more evenly they will distribute their flavor throughout the dish.
• Spinach Preparation: If using fresh spinach, wash it thoroughly and pat it dry. If using mature spinach leaves, remove the tough stems. Baby spinach can be used as is. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible.

Step 2: Sauté the Aromatics and Mushrooms – Building Depth of Flavor

• Heat the Pan: Place a non-stick skillet over medium heat. Add butter or olive oil, or a combination of both, to the pan. Allow the fat to melt and heat up gently. You want the pan to be hot enough to sauté, but not so hot that the butter burns or the oil smokes.
• Sauté Onion and Garlic: Add the diced onion (or shallot) to the hot pan. Sauté for 3-5 minutes, stirring occasionally, until the onion becomes softened and translucent. This process, known as sweating, releases the onion’s natural sugars and mellows its raw sharpness. Add the minced garlic to the pan and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
• Add Mushrooms: Add the sliced mushrooms to the pan with the onions and garlic. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are softened, have released their moisture, and are starting to brown slightly. As the mushrooms cook, they will initially absorb the fat and then release their own moisture. Continue to sauté until this moisture evaporates and the mushrooms begin to caramelize, enhancing their flavor. Season the mushroom mixture with a pinch of salt and pepper at this stage to draw out their flavors.

Step 3: Wilt the Spinach – Adding Greens and Nutrients

• Add Spinach: Add the fresh spinach (or thawed and squeezed frozen spinach) to the pan with the mushroom mixture. Cook for 1-2 minutes, stirring frequently, until the spinach wilts down and becomes tender. Fresh spinach cooks very quickly, so it will only take a short time to wilt. If using a large amount of spinach, you may need to add it in batches as it wilts down.

Step 4: Prepare the Eggs – Achieving Creamy Perfection

• Whisk the Eggs: In a medium bowl, crack the eggs. Add a splash of milk or cream (if using) and season generously with salt and freshly ground black pepper. Whisk the eggs vigorously until the yolks and whites are fully combined and the mixture is light and slightly frothy. Whisking incorporates air into the eggs, which contributes to a lighter and fluffier texture when cooked. Don’t over-whisk, but ensure everything is well combined.

Step 5: Scramble the Eggs – The Final Culinary Touch

• Lower the Heat: Reduce the heat to low-medium. This is crucial for achieving creamy scrambled eggs. High heat will cook the eggs too quickly, resulting in dry and rubbery scrambled eggs.
• Pour in the Eggs: Pour the whisked eggs into the pan with the vegetables.
• Gentle Cooking: Let the eggs sit undisturbed for about 30 seconds to allow the bottom layer to set slightly. Then, using a spatula, gently push the cooked egg from the edges of the pan towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process, gently scrambling the eggs, until they are mostly cooked but still slightly moist and creamy. Avoid overcooking the eggs. They should be cooked through but still have a slight sheen and creamy texture. They will continue to cook slightly off the heat.
• Remove from Heat: As soon as the scrambled eggs reach your desired consistency, remove the pan from the heat. The residual heat in the pan will continue to cook the eggs slightly.

Step 6: Serve and Garnish – The Perfect Presentation

• Serve Immediately: Serve the Mushroom-Spinach Scrambled Eggs immediately while they are still warm and creamy. Scrambled eggs are best enjoyed fresh.
• Garnish (Optional): Garnish with fresh herbs like chopped parsley, chives, or dill for added flavor and visual appeal. A sprinkle of red pepper flakes can add a touch of heat if desired. You can also top with a dollop of sour cream or a sprinkle of grated cheese for extra richness, although these are optional additions.

Following these detailed instructions will guide you to create a truly delicious and satisfying plate of Mushroom-Spinach Scrambled Eggs every time. The key is to cook the vegetables properly to build flavor and to scramble the eggs gently over low-medium heat to achieve that perfect creamy texture. Enjoy!

Nutrition Facts: A Healthy and Wholesome Breakfast

Mushroom-Spinach Scrambled Eggs are not only delicious but also packed with nutrients, making them an excellent choice for a healthy and wholesome breakfast. Let’s take a closer look at the estimated nutritional breakdown per serving.

(Note: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and cooking methods. The following is an approximate guide based on a recipe using 2 large eggs per serving, a moderate amount of mushrooms and spinach, and a small amount of butter/oil and milk.)

Serving Size: 1 Serving
Calories Per Serving: Approximately 250-350 calories

Approximate Macronutrient Breakdown per Serving:

• Protein: 20-25 grams
  • Eggs are an excellent source of complete protein, containing all nine essential amino acids. Protein is crucial for muscle building, repair, and satiety, helping you feel full and energized throughout the morning.
• Fat: 15-25 grams
  • The fat content comes from the eggs, butter/oil, and optional milk/cream. While some fat is saturated (from eggs and butter), a significant portion can be healthy unsaturated fats (especially if using olive oil). Fats are essential for hormone production, nutrient absorption, and providing sustained energy.
• Carbohydrates: 5-10 grams
  • Carbohydrates primarily come from the vegetables (mushrooms, spinach, onion). These are mainly complex carbohydrates and fiber, which are beneficial for digestion and blood sugar control.
• Fiber: 2-4 grams
  • Spinach and mushrooms are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps regulate blood sugar levels.

Micronutrients (Approximate and Significant Vitamins and Minerals per Serving):

• Vitamin A: High (from spinach and eggs) – Important for vision, immune function, and skin health.
• Vitamin C: Moderate (from spinach) – An antioxidant that supports immune function and collagen production.
• Vitamin K: High (from spinach) – Crucial for blood clotting and bone health.
• Vitamin D: Moderate (from eggs) – Important for calcium absorption and bone health; often lacking in diets.
• Vitamin B12: Moderate (from eggs) – Essential for nerve function and red blood cell formation.
• Iron: Moderate (from spinach and eggs) – Important for oxygen transport and energy production.
• Potassium: Moderate (from spinach and mushrooms) – Important for blood pressure regulation and muscle function.
• Selenium: Moderate (from eggs) – An antioxidant that supports thyroid function and immune health.
• Choline: High (from eggs) – Important for brain development and function, particularly memory and nerve signaling.

Health Benefits:

• High in Protein: Promotes satiety, muscle building, and energy.
• Rich in Vitamins and Minerals: Provides essential nutrients for overall health and well-being.
• Good Source of Fiber: Supports digestion and gut health.
• Relatively Low in Carbohydrates: Suitable for those watching carbohydrate intake.
• Packed with Antioxidants: From spinach and mushrooms, helping to protect against cell damage.

Mushroom-Spinach Scrambled Eggs are a nutrient-dense breakfast option that provides a balanced combination of macronutrients and micronutrients. They are a delicious and healthy way to start your day, fueling your body and mind with essential nutrients. Remember to adjust portion sizes and ingredients to meet your individual dietary needs and preferences.

Preparation Time: Quick and Easy Morning Meal

One of the greatest advantages of Mushroom-Spinach Scrambled Eggs, besides their incredible taste and nutritional value, is how quickly and easily they come together. This recipe is perfect for busy mornings when you want a healthy and satisfying breakfast without spending hours in the kitchen.

Total Preparation Time: Approximately 15-20 minutes

Breakdown of Time:

• Prep Time (Chopping Vegetables, etc.): 5-7 minutes
  • This includes washing and slicing mushrooms, dicing onions, mincing garlic, and washing spinach if using fresh. With a bit of practice, you can streamline this process even further.
• Cook Time (Sautéing Vegetables and Scrambling Eggs): 10-13 minutes
  • Sautéing the vegetables takes about 8-10 minutes to soften and develop flavor. Scrambling the eggs takes only a few minutes, especially over low-medium heat.

Why it’s Quick:

• Simple Ingredients: The recipe uses readily available and minimal ingredients, reducing the need for extensive shopping or preparation.
• Fast Cooking Vegetables: Mushrooms, spinach, onions, and garlic cook relatively quickly, especially when sliced thinly.
• Quick Scrambling: Eggs scramble in just a few minutes, making it a very fast cooking method.
• One-Pan Dish: Everything is cooked in a single skillet, minimizing cleanup and streamlining the cooking process.

Tips to Speed Up Preparation:

• Pre-chopped Vegetables: Consider using pre-sliced mushrooms or pre-diced onions from the grocery store to save time on busy mornings.
• Frozen Spinach: Frozen spinach is already washed and chopped, saving time on preparation. Just remember to thaw and squeeze out excess water.
• Efficient Knife Skills: Practicing basic knife skills like dicing and slicing will significantly speed up your vegetable preparation time.
• Mise en Place: Having all your ingredients prepped and ready to go before you start cooking (known as “mise en place” in culinary terms) can make the cooking process much smoother and faster.

Mushroom-Spinach Scrambled Eggs are truly a lifesaver on busy mornings. In under 20 minutes, you can have a delicious, healthy, and protein-packed breakfast on the table, ready to fuel your day. Their speed and simplicity make them a perfect choice for weekday mornings or even a quick and satisfying weekend brunch.

How to Serve: Versatile Serving Suggestions

Mushroom-Spinach Scrambled Eggs are delicious on their own, but their versatility allows for countless serving options to create a complete and satisfying meal. Here are some delightful ways to serve these scrambled eggs, catering to different tastes and occasions:

• Classic Toast:
  • Whole Wheat Toast: Serve the scrambled eggs atop whole wheat toast for a fiber-rich and wholesome meal. The toast provides a satisfying base and complements the creamy eggs and savory vegetables.
  • Sourdough Toast: The tangy flavor of sourdough toast pairs wonderfully with the earthy mushrooms and spinach, creating a more complex flavor profile.
  • Avocado Toast: Elevate your toast game by spreading mashed avocado on your toast before topping with the scrambled eggs. The creamy avocado adds healthy fats and a luxurious texture.
• Breakfast Bowls:
  • Grain Bowls: Create a hearty breakfast bowl by serving the scrambled eggs over a bed of cooked grains like quinoa, brown rice, or farro. Add extra vegetables like roasted sweet potatoes or bell peppers for a more substantial meal.
  • Sweet Potato Bowls: For a lower-carb option, serve the scrambled eggs in a roasted sweet potato “bowl.” Halve a sweet potato, roast it until tender, and then scoop out some of the flesh to create a well for the eggs.
  • Breakfast Burrito Bowls: Deconstruct a breakfast burrito by serving the scrambled eggs with black beans, salsa, avocado, and a sprinkle of cheese in a bowl.
• Breakfast Sides:
  • Sausage or Bacon: For a more traditional breakfast experience, serve the scrambled eggs with a side of your favorite sausage links or crispy bacon. Choose leaner options like turkey sausage or Canadian bacon for a healthier approach.
  • Fruit Salad: Balance the savory eggs with a refreshing fruit salad. Berries, melon, and grapes are excellent choices.
  • Yogurt and Granola: Offer a side of Greek yogurt with granola and a drizzle of honey for a creamy and crunchy contrast to the scrambled eggs.
• Brunch Options:
  • Eggs Benedict Variation: Use the Mushroom-Spinach Scrambled Eggs as a base for a healthier Eggs Benedict. Serve them on toasted English muffins with hollandaise sauce (or a lighter yogurt-based sauce) and perhaps some smoked salmon or ham.
  • Quiche or Frittata Filling: Use the Mushroom-Spinach Scrambled Egg mixture as a filling for a quick and easy quiche or frittata. Pour the mixture into a pie crust or oven-safe skillet and bake until set.
  • Breakfast Tacos: Fill warm tortillas with the scrambled eggs, salsa, cheese, and your favorite taco toppings for a fun and flavorful brunch option.
• International Twists:
  • Mediterranean Style: Serve with feta cheese, Kalamata olives, and sun-dried tomatoes for a Mediterranean-inspired breakfast.
  • Mexican Style: Add some diced jalapenos, salsa, and shredded cheddar cheese for a Mexican twist. Serve with warm tortillas and refried beans.
  • Asian Style: Incorporate soy sauce or tamari into the scrambled eggs and serve with steamed rice and a side of kimchi for an Asian-inspired breakfast.

No matter how you choose to serve them, Mushroom-Spinach Scrambled Eggs are a versatile and delicious dish that can be adapted to suit any meal occasion. Get creative and experiment with different pairings to discover your favorite way to enjoy this breakfast marvel!

Additional Tips: Elevating Your Scrambled Egg Game

While Mushroom-Spinach Scrambled Eggs are already fantastic, a few extra tips and tricks can elevate them from great to absolutely extraordinary. Here are five additional tips to help you master this recipe and impress your taste buds:

1. Don’t Overcook the Eggs: The most common mistake when making scrambled eggs is overcooking them. Overcooked eggs become dry, rubbery, and lose their creamy texture. The key is to cook them gently over low-medium heat and remove them from the heat just before they are fully set, as they will continue to cook from the residual heat. Aim for eggs that are still slightly moist and glossy when you take them off the stove.
2. Season at the Right Time: Seasoning is crucial for flavor, but timing is important. Season the vegetables with salt and pepper as they sauté to bring out their natural flavors. However, it’s best to season the eggs just before cooking them. Adding salt to raw eggs too far in advance can draw out moisture and affect their texture. A generous pinch of salt and freshly ground black pepper right before whisking is ideal. Taste and adjust seasoning at the end if needed.
3. Use the Right Pan: A good non-stick skillet is essential for making perfect scrambled eggs. It prevents the eggs from sticking to the pan, making them easier to cook and clean up. Choose a skillet that is the appropriate size for the amount of eggs you are cooking. An overcrowded pan can lead to uneven cooking. Ensure the pan is heated evenly before adding the fat and ingredients.
4. Experiment with Flavors: While this recipe is delicious as is, don’t be afraid to experiment with different flavor combinations. Try adding a pinch of red pepper flakes for a touch of heat, a sprinkle of smoked paprika for a smoky flavor, or a dash of nutmeg for warmth. You can also incorporate different types of cheese, such as feta, goat cheese, or Parmesan, for added richness and flavor. Fresh herbs like tarragon, oregano, or thyme can also add a unique dimension to the dish.
5. Gentle Scrambling Technique: The technique you use to scramble the eggs greatly affects their texture. For creamy scrambled eggs, use a gentle scrambling technique. Let the eggs set slightly on the bottom of the pan before gently pushing the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Avoid vigorously stirring or whisking the eggs in the pan, as this can break them up too much and result in a less creamy texture. Slow and gentle movements are key to achieving perfect scrambled eggs.

By incorporating these additional tips into your cooking process, you’ll be well on your way to creating consistently delicious and perfectly cooked Mushroom-Spinach Scrambled Eggs that will impress everyone who tastes them.

FAQ Section: Your Burning Questions Answered

We understand you might have some questions as you embark on your Mushroom-Spinach Scrambled Egg journey. Here are answers to some frequently asked questions to ensure your success and satisfaction:

Q1: Can I make this recipe ahead of time?

A: While Mushroom-Spinach Scrambled Eggs are best enjoyed fresh, you can prepare the vegetable mixture (mushrooms, spinach, onions, garlic) ahead of time. Sauté the vegetables as instructed and store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, simply reheat the vegetables and then scramble the eggs as directed. Scrambled eggs themselves are not ideal for reheating as they can become dry and rubbery.

Q2: Can I use frozen spinach instead of fresh spinach?

A: Yes, absolutely! Frozen spinach is a convenient and perfectly acceptable substitute for fresh spinach in this recipe. Just be sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the pan. This will prevent your scrambled eggs from becoming watery. You might need to use slightly less frozen spinach than fresh, as frozen spinach is more compact.

Q3: I don’t have cremini mushrooms. What other types of mushrooms can I use?

A: You have several options! White button mushrooms are a readily available and milder substitute. Shiitake mushrooms will add a more intense, smoky flavor. Oyster mushrooms offer a delicate and slightly sweet taste. Portobello mushrooms, chopped into smaller pieces, can also be used for a heartier texture. Feel free to experiment with different mushroom varieties to find your favorite flavor combination.

Q4: Can I make this recipe dairy-free or vegan?

A: Yes, with a few modifications. To make this recipe dairy-free, simply omit the milk or cream, or use a plant-based milk alternative like almond milk, oat milk, or soy milk. For a completely vegan version, you can use a tofu scramble instead of eggs. Crumble firm or extra-firm tofu into the pan and sauté it with the vegetables. Season with turmeric for color and nutritional yeast for a cheesy flavor.

Q5: How can I prevent my scrambled eggs from being dry?

A: The key to preventing dry scrambled eggs is to cook them gently over low-medium heat and avoid overcooking. Remove the pan from the heat just before the eggs are fully set, as they will continue to cook from the residual heat. Adding a splash of milk or cream (or a dairy-free alternative) to the eggs before whisking also helps to create a creamier texture. Don’t over-whisk the eggs, and use a gentle scrambling technique, as described in the “Additional Tips” section.

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