Sourdough Scrambled Eggs

Make your scrambled eggs extra fluffy and delicious by adding a portion of sourdough starter to the mixture! You'll never eat your eggs any other way!

Course Breakfast

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 5

Total Time 10

Servings serve

Calories 609kcal

Equipment

1 Cast Iron Skillet or Frying Pan

Ingredients

80 g Sourdough Starter (or fresh discard)
3 Eggs (I used 3 fresh eggs totalling 200g)
50 g Cheddar Cheese (shredded)
20 g Butter

Instructions

Add sourdough starter, eggs and cheddar cheese to a medium size mixing bowl and whisk together until well combined. Season with salt and pepper to your liking. The mixture should be light and fluffy.
Heat a frying pan or cast iron skillet over a medium heat and add the butter. Allow the butter to melt and then pour the sourdough egg mixture into the pan.
Allow the sourdough scrambled egg mixture to cook gently for around 5 minutes, turning the mixture occasionally with a spatula.
The sourdough scrambled egg mixture is done when all the liquid has cooked out and the eggs are light and fluffy.
Serve sourdough scrambled eggs alongside some sourdough toast or sourdough discard pancakes.

Nutrition