Creamy Scrambled Eggs: Not Just for Breakfast
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Want to turn ordinary breakfast scrambled eggs into a meal fit for a dinner? Changing the way to make your scrambled eggs can transform this inexpensive protein into a gourmet delight. Eggs are an excellent source of protein, which is especially important for bariatric patients. Gastric sleeve, gastric bypass, and lap band patients should focus […]

Creamy Scrambled Eggs: Not Just for Breakfast

Creamy Scrambled Eggs ImageWant to turn ordinary breakfast scrambled eggs into a meal fit for a dinner? Changing the way to make your scrambled eggs can transform this inexpensive protein into a gourmet delight.

Eggs are an excellent source of protein, which is especially important for bariatric patients. Gastric sleeve, gastric bypass, and lap band patients should focus on consuming their protein first in order to ensure they are getting enough. Each large egg provides 70 calories, 6 grams of high quality protein, 5 grams fat, 0 grams of carbohydrates, and a host of vitamins and minerals including selenium, riboflavin, vitamin A, B12, phosphorus, and iron. Eggs are inexpensive and last a while in the refrigerator. When you don’t have meat defrosted or want a quick dinner, eggs can be a great choice, especially if you’re alternative is to buy take out.

In order to transform your eggs from bagel store hard to soft and luscious, all you have to do is change the temperature you cook them at. Many people cook their scrambled eggs over medium heat, which creates an egg that gets firm and dry. By reducing the heat to the lowest possible setting and letting the eggs cook low and slow, the protein strands cook more evenly and retain more moisture, resulting in eggs with a soft, creamy texture.

Directions:

  1. Heat your pan over the lowest heat setting and add a pat of butter.
  2. While the pan is heating, whisk your eggs in a bowl.
  3. Add a tablespoon of cream or milk, and salt and pepper, if you like. Whisk until the eggs are combined and frothy.
  4. Pour the eggs in the warm pan.
  5. Stir the eggs occasionally. At first they will just be liquid, but soon you’ll see opaque curds forming. Cook the eggs for 10 to 15 minutes. Frequent stirring will give you smaller curds, less frequent stirring will give larger curds, it’s all a matter of preference.
  6. Remove the eggs from the heat slightly before they are done. The heat from the pan will continue cooking the eggs.
  7. If you want to add fresh herbs, add them now.
  8. Once the eggs are set, slide them right out of the pan and onto your plate.

 

These pillowy scrambled eggs can easily transform into a dinner with the addition of a green salad, a tomato-avocado salad, a serving of tabouli, a side of fresh fruit, some crusty whole grain bread, or even baked sweet potato. These eggs certainly won’t remind you of breakfast. Unless you love them so much you’re making them at all times of the day.

The above is offered by Dr. Shillingford, M.D.,P.A., a board certified general surgeon specializing in obesity surgery. Dr. Shillingford’s gastric sleeve, gastric bypass, and lap band patients come from all over South Florida including Boca Raton, Delray Beach, Miami, Miami Beach, Fort Lauderdale, and even as far away as Orlando, Tampa, and Jacksonville. Dr. Shillingford’s patients are often seeking dinner ideas, especially for incorporating more high quality protein into their post bariatric surgery diets.