Description: Cheese Scramble for P90x Phase I
- Carbohydrate 4.10863518354939 g
- Cholesterol 27.8280421754822 mg
- Fat 7.1615911162334 g
- Fiber 0 g
- Protein 32.9427039552072 g
- Saturated Fat 4.33673739947071 g
- Serving Size 1 1 Serving (272g)
- Sodium 762.862321970038 mg
- Sugar 4.10863518354939 g
- Trans Fat 0.689756355513671 g
- Calories 214 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.
A pale ivory curd emerges from the pan, soft-set and glistening slightly with melted part-skim mozzarella. Egg whites set quickly due to their high water content and lack of yolk fat. Whisking air into the whites before they hit the heat incorporates proteins that trap moisture. Adding skim milk introduces additional dairy proteins without extra fat. Part-skim mozzarella melts at a lower temperature than aged cheeses like parmesan. Grating the cheese finely ensures it distributes evenly rather than clumping into rubbery masses.
Scaling this recipe for multiple servings requires attention to pan surface area. Doubling the volume in a standard ten-inch skillet spreads the mixture too thin. Thin layers dry out within seconds. Use a smaller eight-inch pan for two portions, or scale up linearly by weight using a kitchen scale rather than multiplying pan loads. Each extra egg white requires roughly one teaspoon of skim milk to maintain moisture balance.
Visual cues dictate doneness in egg cookery. A thermometer is unnecessary. Watch for the liquid sheen on the surface to disappear completely. Small curds should form soft folds when pushed with a silicone spatula. Remove the pan from the heat source while the curds still look slightly wet. Residual heat finishes the cooking process on the plate. Overcooked egg whites release trapped water and turn rubbery.
