One of the first foods we are able to eat when we make the transition into soft foods is the scrambled egg. Many people make their eggs too dry and overcooked for the typical bariatric stomach. Our version is soft and almost custard-like while delivering a protein boost that is as delicious as it is nutritious!

1 egg
2 tsp heavy cream, half and half, milk, or water
1 T butter or oil
salt and pepper to taste

Heat oil or butter in a pan over medium heat until melted. Meanwhile, crack an egg into a bowl and add your liquid. Using a fork or whisk, beat the egg until well combined. Add egg to pan and begin to stir immediately using a silicone spatula or a wooden spoon. Continue stirring over medium heat until the egg is slightly glistening and custard-like. Add salt and pepper to taste and remove from heat. Don’t worry if the egg doesn’t look completely cooked at first, it will continue to cook slightly after you remove it from the heat. Serve warm.