Step 1

Find a container or a bowl deep enough to hold all your eggs at once. Place this container in your sink (ideally) and set a fine-mesh strainer on top of the container. Crack the eggs into the strainer. Cracking the eggs in the strainer will help you avoid getting eggshells into your mix and makes for easier cleanup. Conversely, you can simply crack your eggs into the bowl, and then strain them into a separate container to get rid of any small eggshell debris that may have gotten into the egg mix.

Step 2

Once you are ready to cook, figure out the number of eggs you need to weigh and cook for the following few days. For example: if you are cooking 3 days worth of eggs, and you eat 4 eggs per breakfast (3 days x 213g (or 4 eggs) raw eggs) that would be an equivalent of 639g of raw eggs to be cooked at once for your meal prep. Keep your total measured egg quantity in a container.

Step 3

Heat your pan over medium-high heat and spray liberally with spray oil. As soon as the oil is warm (shimmering or just slightly smoking), immediately add your eggs into the pan. Do not excessively fill the pan with raw eggs. Overfilling will make cooking the eggs hard and more likely than not will cause you to spill eggs onto the stovetop as you are scrambling them. Season your eggs with salt and pepper to taste, and begin scrambling by gently and constantly moving the eggs in the pan. Reduce the heat to medium if the eggs As the eggs scramble, continue to move the spatula around and break any large chunks of cooked eggs. Once at 90% cooked, remove the eggs from the heat and gently scoop them into a sheet tray. Spread evenly. Repeat the process if you have any eggs left to cook. Cooldown completely in the fridge uncovered cooking too fast.

Step 4

Once eggs are cooled down, and measure according to the quantity of eggs you eat per day. Use the chart above as guide to know exactly how much you will need to portion on each container to hit your macros!