Melt-in-Mouth Scrambled Egg Whites
Egg whites offer exceptionally clean, easily digestible protein. Cooking them with a splash of milk on low heat keeps them soft, fluffy, and damp, ensuring they don't develop crisp or brown edges that can scratch delicate tissues.
Gentle for a sore mouth.
Ingredients
- 2 large egg whites
- 1 tbsp whole milk or oat milk
- 1 tsp butter
How to make it
- Whisk the egg whites and milk together vigorously until slightly frothy.
- Melt the butter in a non-stick skillet over low heat (do not let the pan get hot).
- Pour in the whites and cook very slowly, moving them constantly with a silicone spatula to form soft, wet curds. Remove from heat while they still look slightly glossy.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.