Egg with wheat germ Calories

To make egg with wheat germ, beat the eggs, stir in the wheat germ, and cook the mixture in a lightly greased pan over low to medium heat until fully set. Gentle heat helps keep the eggs tender.

Yes, wheat germ makes egg with wheat germ a little denser and less smooth than plain scrambled eggs. Stir it in evenly to avoid dry clumps, and cook gently for a softer result.

Yes, egg with wheat germ works well as scrambled eggs. Stir the mixture as it cooks and take it off the heat once set; this keeps the wheat germ from making the eggs overly dry.

Egg with wheat germ tastes savory with a mild, nutty and toasted-grain note. Fresh herbs, black pepper, or a little cheese can complement that flavor without overpowering the egg.

Yes, egg with wheat germ can make a filling breakfast because it combines egg protein with wheat germ. Serve it with vegetables or fruit for a more varied morning meal.

Cooking egg with wheat germ does not remove all of its vitamins, though heat can reduce some heat-sensitive nutrients. Cook it just until the egg is set rather than leaving it on high heat for a long time.

Egg with wheat germ pairs well with sliced tomatoes, sautéed greens, or whole-grain toast. A fresh salad also balances its soft, rich texture and nutty flavor.

Yes, cheese can be added to egg with wheat germ. Fold in a small amount of grated or crumbled cheese near the end of cooking so it melts without making the eggs too heavy.

Store leftover egg with wheat germ in a covered container in the refrigerator and eat it promptly. Reheat it until hot throughout, preferably in a pan over low heat, and avoid leaving it at room temperature for extended periods.