Because I lead an active lifestyle, I’m always worried about getting enough protein in my diet. I’ve been vegetarian my whole life and have been trying to cut out eggs–but it’s proven to be quite difficult. I finally figured out how to successfully bake without eggs. When it’s post work-out time or a lazy Sunday at home, my knee-jerk reaction is to fry up a couple of eggs to start my day. But with this scrambled egg substitute of simple, fluffy, nutritious Curd, I don’t feel like I miss eggs at all. Whole Milk has plenty of protein and a rich taste. Go on and try it, you’ll be amazed ;)
- 1/2 Gallon Organic Whole Milk
- 1/4 Cup Lemon Juice
- Olive Oil
- Salt and Cracked Pepper
Bring Milk to a boil in a large pot stirring occasionally. Add Lemon Juice and reduce heat to low. The curds will start to separate from the whey. Pull the curds to one side of the pot to check if the whey is clear. When it is, spoon the curds into a cheesecloth-lined strainer to strain out the excess whey, but do not discard.
After the curd strains for about 5 minutes, drizzle Olive Oil into a skillet over medium heat. Add the curd with a dash of Turmeric for color. If you like your Eggs runny, spoon in some of the excess whey until the curd looks like the consistency you are used to.
Add Salt and Pepper to taste....and enjoy breakfast in bed ;)
Feel free to add any other toppings that would normally add to scrambled eggs! Such as: Tomato, Green Onion, Hot Sauce, Black Beans, Avocado, Cilantro, etc.
Also, the left-over Whey from the preparation is a delicious soup-base if you do not want to use Vegetable Stock.
© Nimai\'s Cookbook
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