How to scramble eggs for increased nutrition

Since raw egg whites lock up a valuable nutrient, biotin, available in raw egg yolks, when I make scrambled eggs, I do not mix the eggs first.
  • Heat pan to medium and add robust fat of choice (I use real butter).
  • Crack whole eggs into pan, as if to make fried eggs.
  • When the whites have nearly completed the cooking process and the yolks are still liquid, stir the eggs in the pan.
  • As soon as you’ve finished stirring them, remove the scrambled eggs from the pan, put them on a plate, and enjoy.
This allows you to have cooked egg whites and nearly raw egg yolks, leveraging the biotin.

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(C) Laura Springer
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Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.