Adding avocado to scrambled eggs instead of butter makes them creamier, fresher and more nutritious, according to a food writer at Tasting Table. The simple addition takes only minutes and requires no complicated cooking technique.
Why avocado works
Avocados are rich in fibre and nutrients including folate, potassium, vitamin C and vitamin E. A whole avocado contains around 10 grams of fibre, a sizeable portion of the 25 to 38 grams most adults need per day.
The food writer said avocados are delicious and give dishes like eggs a creamier texture and fresher flavour. They work particularly well with soft and fluffy scrambled eggs, bulking up the meal and adding colour. The buttery flavours and textures complement each other, and the combination comes together in minutes.
How to make creamy scrambled eggs
To make the dish, you need two large eggs, half a ripe avocado, salt and black pepper to taste, and toast if desired.
Crack the eggs into a frying pan and cook over medium heat, stirring gently as they begin to scramble. While the eggs cook, chop the avocado into small pieces. Once the egg yolks start to set, stir the chopped avocado into the eggs. Continue stirring gently until the eggs reach your preferred consistency, then season with salt and pepper. Serve immediately on their own or over toast.
For another option, mash the avocado, spread it over toast, season with salt and pepper, and top with the scrambled eggs.
Other creamy egg tricks
Some chefs suggest sour cream for richer scrambled eggs. A chef at Delish explained that sour cream's fat content is roughly 20 percent, about twice that of half-and-half, and the extra richness makes a massive impact on the flavour and texture of eggs.
