• You’ll want at least three or four egg whites; past that, scale up your other ingredients accordingly. Whisk them together in a bowl with a fork and add a pinch of salt.
  • In a nonstick pan (it’s gentler than a cast iron, requires less oil, and won’t risk turning them a blackish grey), heat a teaspoon or two of olive oil or butter (or ghee!) over medium-low heat. Throw in a pinch of pepper flakes, and then once they start to dance and sizzle, add in your egg whites. Let them set for a few seconds, then slowly and occasionally push them around the pan with a rubber spatula.


  • As they cook, grab some cheese and chop some chives or scallions or herbs. When the eggs are starting to cook, grate in a bunch of cheese—1/4 to 1/2 cup, depending on your appetite and your love of dairy—and scramble the eggs around it to ensure melting. Once your eggs are mostly cooked and only a few snotty, transparent whites remain, add in some freshly cracked pepper and your chopped chives/scallions/herbs. Remove them once they are just cooked—you want them to look fluffy.