Cheese Scramble for P90X Phase I
- Carbohydrate 6.51101411772659 g
- Cholesterol 55.3498343512233 mg
- Fat 14.0712197324901 g
- Fiber 0 g
- Protein 50.9752516608558 g
- Saturated Fat 8.65555917395656 g
- Serving Size 1 1 Serving (395g)
- Sodium 1143.61014394681 mg
- Sugar 6.51101411772659 g
- Trans Fat 1.15373458602851 g
- Calories 359 calories
Step-by-step
- In a bowl, lightly beat the egg whites with the skim milk.
- In a medium pan coated with vegetable spray, add the egg mixture and cook slightly - then add the cheese and cook to desired firmness.
Temperature control dictates the success of cooking pure albumen. Egg whites lack the fat content of whole yolks, meaning high heat instantly draws out moisture and yields a tough, rubbery curd. Set a medium pan over moderate heat and coat the surface thoroughly with vegetable spray to prevent sticking. Whisk eight egg whites with three tablespoons of skim milk vigorously until uniform, then introduce the mixture to the warm pan. The milk proteins introduce minor fat and solids that soften the setting process, protecting the delicate structure of the whites.
Timing determines when the cheese integrates into the curds. Introduce the three ounces of grated part-skim mozzarella midway through the cooking process while the eggs remain glossy and slightly wet. Dumping dense cheese into completely dry eggs prevents proper melting and creates isolated pockets of rubbery dairy. Stir continuously until the mozzarella melts smoothly and coats the setting albumen, pulling the pan from the heat source the moment the desired firmness is reached to halt residual cooking.
Adjusting this dish for different nutritional requirements alters the final texture significantly. Swapping part-skim mozzarella for a low-moisture aged cheese like parmesan changes the melting behavior, requiring finely microplaning the dairy so it disperses evenly without clumping. Using whole milk instead of skim introduces additional fat content that slows down coagulation, demanding a slightly lower burner setting to prevent scorching.
