Prep 5 mins

Cook 5 mins

Serves 2

Difficulty 2

Scrambled egg whites with miso, avocado and parsley salad

Prep 5 mins

Cook 5 mins

Serves 2

Difficulty 2

Scrambling egg whites seems simple, but there are some things to keep in mind. Egg whites hold a lot of water, so can very easily separate when they are being cooked. The key is to use very fresh eggs where you can see that the protein has good structure to it, and ensure you cook them over a very gentle heat, without too much stirring to allow the egg to set. Adding a dollop of miso-butter will add flavour, and a side of parsley (or kale leaf) salad and avocado are nice additions.

1 tsp white miso

30g butter, softened

5 egg whites

Avocado, sliced and toasted sourdough, to serve


A good handful of flat-leaf parsley leaves

½ shallot, thinly sliced

½ green chill, seeds removed and thinly sliced

Juice of ½ lemon

1 tbsp extra-virgin olive oil

1. Combine miso and butter in a bowl and mix to combine.

2. Whisk egg whites in a bowl to combine. Heat a non-stick frying pan over low heat. Add butter, then egg whites and leave for a minute, then using a spatula stir once in a while until eggs are just set (1-2 minutes).

3. Serve scrambled egg whites with parsley salad, avocado and toast.



Recioe by Lisa Featherby and image by Eatable.

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© 2020 by Elton & Featherby.