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.
Egg whites lack the internal moisture and fat content of whole eggs, making them susceptible to rapid over-coagulation and a rubbery texture if exposed to excessive heat. Incorporating two tablespoons of skim milk introduces extra water and milk proteins that buffer the albumen, raising the temperature threshold where tightening occurs. Whisking the liquid vigorously until completely uniform incorporates air cells that expand upon pan contact, building a lighter structure than a simple fork-blend achieves. Part-skim mozzarella melts smoothly due to its moisture content and high elasticity, but grated shreds should be folded in during the final third of cooking rather than at the start. Introducing cheese too early causes the dairy solids to separate and release their oils prematurely, leaving the protein dry and the pan greasy. A medium-low heat setting is required to gently coagulate the whites without browning the dairy, which creates bitter flavor notes. Pair this preparation with thick-cut whole-grain toast or roasted cherry tomatoes to balance the concentrated dairy salinity and supply the fiber missing from an egg-white-only base. Simple preparations relying on few components depend entirely on precise thermal control and timing to achieve a tender mouthfeel. Resting the pan off the heat for thirty seconds before plating allows residual warmth to finish setting the curds without overcooking them.
