Medifast Scrambled Eggs

Medifast Scrambled Eggs Recipe

Since kicking off the Medifast Hacks series, I have received a TON of great suggestions. I am going to test them out and try them as fast as I can. This hack for improving Medifast Scrambled Eggs comes from @aging_hipster via Twitter. Thanks!

If you start Medifast by ordering one of the starter packs (recommended), you are going to end up with a box of Medifast Scrambled Eggs. The photo on the box is very appealing and I cracked this open for one of my first Medifast meals. (Digression: I love scrambled eggs. Particularly when they are served in a corn tortilla with potatoes, salsa, cheese, etc. Sometimes even Chorizo. Breakfast tacos, baby!!!)

So I added water to the powdery yellow mixture and microwaved it as specified by the box. The results actually looked like eggs. I shoveled some into my mouth and was not happy. The “eggs” were slimy, gelatinous and disgusting. I tried adding some black pepper and even some Tabasco sauce, but these eggs were tough to swallow. The box of scrambled eggs moved to the back of the cupboard. Until I got this tip via Twitter: Skip the microwave and cook them on the stove.

Let’s do it:

1. Mix up the Eggs.

Medifast Scrambled EggsFollow the instructions on the package and mix up the eggs. Important: After mixing, let the liquid eggs sit for at least 30 minutes. Longer is okay too. I recommend this for almost all the powdered Medifast foods.

2. Spray a pan with Cooking Spray and heat it up.

Medifast Scrambled EggsTurn your stove to medium and heat up a skillet. Spray it down with PAM or some other cooking spray. These eggs will stick. Once your skillet is nice and hot…

3. Cook those Eggs!

Medifast Scrambled EggsThis is kind of like cooking normal scrambled eggs, but they stick a little more. Just keep working them around and scraping the residue off the edges of the pan. Work it around in the pan moving the cooked parts to one side and letting the liquid parts run down to the hot part of the pan. It’s not brain surgery. Then once they look like eggs… you’re done. The difference is pretty remarkable when you compare them to the results from the microwave: The eggs are light and fluffy as opposed to slimy and gelatinous. They aren’t as tasty as real scrambled eggs, but they’re definitely edible.

4. Optional: Add some delicious Salsa.

Medifast Scrambled EggsIf you want to make the Medifast Scrambled Eggs awesome… just add a tablespoon of your favorite kind of Salsa. You can probably steal this from your lean and green meal later in the day. It’s worth it. Mix the eggs and salsa up and you’re done. I add some coarsely ground black pepper (but I add black pepper to just about everything.)

Dig in!

Only 4 more food packets and a lean and green and you’ve had another successful day losing weight with Medifast.

Do you have any tricks for improving Medifast Scrambled Eggs? Use the comments section below and share your tips with us.

{ 29 comments… read them below or add one }

Kacy November 4, 2009 at 2:16 pm

I have found Bacon Salt to be a great condiment to the eggs! I also add some garlic pepper. Now I look forward to it every morning. The Bacon Salt doesn’t add any fat or carbs. Great in soups too! In the mid-west I get it at Hy-Vee or Kroger or on the web.

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Christopher November 4, 2009 at 2:24 pm

Bacon Salt? That sounds awesome!

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Gayle May 19, 2012 at 7:17 am

I happened to mention the bacon salt to my counselor and she said I can’t have it. Have any of you heard this?

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Kacy January 8, 2010 at 4:40 pm

I have found Bacon Salt to be a great condiment to the eggs! I also add some garlic pepper. Now I look forward to it every morning. The Bacon Salt doesn't add any fat or carbs. Great in soups too! In the mid-west I get it at Hy-Vee or Kroger or on the web.

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dominiquej January 31, 2010 at 1:48 am

The egg are becoming my favorite. I add portabella mushrooms and instead of water, fat free, low sodium broth. I can't wait to try the bacon salt, sounds interesting.

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getskinnybehappy February 2, 2010 at 3:09 pm

Hi Dominique. Thanks for your comment! Portabella mushrooms sound pretty amazing with the eggs and the broth is a great idea as well!

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Stephani February 13, 2010 at 12:35 am

I mix my eggs and allow to sit for a little while also, while they are sitting, I finely dice a small amount (1/4 cup or less) of green pepperand a little bit minced garlic(in a jar) and sautee in a small skillet sprayed w/ PAM olive oil spray and a few sprays of “I Can't Believe It's Not Butter” spray… (This “butter” spray is AWESOME and adds that “butter” flavor w/out any calories, etc. Then cook in the microwave for 45 sec.'s , take out and stir/break up very well; microwave again for approx. 30 sec.'s, stir completely then toss into your hot pan of peppers and garlic(sometimes I add a few mushrooms too:) the PAM and “butter” spray give the eggs a little bit of a browning and really pick up the flavor of the veggies… YUMMY!!!!

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Tom August 27, 2010 at 9:17 am

I almost always mix in a couple of teaspoons of diced green chilies before the initial minute in the microwave then re-mix to break up the cooked chunks and top with about a half teaspoon of Parmesan cheese before the covered portion of the microwaving. i will definitely try cooking them on the stove tomorrow.

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Crystal September 9, 2010 at 11:12 am

I always add an egg white after letting the mixture sit for 15 minutes. The egg white really helps with the texture.

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Karen December 10, 2010 at 9:55 am

Mix the eggs according to package and let stand for a bit. Preheat a non-stick skillet and spray with nonstick cooking spray. Add mixture to skillet and treat like you were making an omlet. Add small amount of veggies (minus that amount on your lean and green), spices to taste. Makes a very good omlet.
This eliminates the microwave.
For scrambled eggs, I do the 60 seconds in the microwave and then finish in the skillet like regular scramled eggs using seasonings and spices to taste.

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Beachbums April 8, 2011 at 1:56 pm

Can you prepare the eggsd the night before and freeze or refridgerate?

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Jackie December 1, 2011 at 10:55 am

Start cooking the eggs on the stovetop. When they are halfway done and move them over to one side of the pan. Add about two teaspoons of cooking Sherry to the other side of the pan. Let the alcohol boil off and mix in with the egss, cooking them the rest of the way. You won’t believe the wonderful added flavor! Add a teaspoon of vegan sour creme and you will have a gourmet meal.

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Paulina January 4, 2012 at 10:08 am

I really like all your ideas to help eggs taste better. I sometimes put red pepper flakes or chopped jalapeno peppers on mine, but I love hot food so go easy if you don’t normally eat hot foods.

I’ve also found that the soups are pretty tasteless, No salt and black pepper really helps the taste of this. I’m new at Medifast so this is all I’ve tried so far.

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Richard Hickok March 23, 2012 at 6:27 am

First off I only use iron skillets for all of my stove top cooking…I have made the scrambled eggs my favorite and most filling meal of the day by:
First adding a little olive oil to the skillet..and next..
Adding diced onion, add as much desired..
Adding diced celery, about one cup…
Adding spinach leaves (about three handfuls), ripped up into smaller pieces…
Sometimes I add about 2 ounces of diced chicken that.s been pre-cut and frozen in snack bags..
I heat everything on the stove until the spinach leaves cook down, stirring and mixing frequently..
I mix up my eggs in the shaker and then add a very small amount of egg beaters to the powered eggs (about an 1/8 of a cup), this makes the eggs taste much better..Shake well..
I add the eggs once the spinach leaves have cooked down..
Transfer to a bowl, add a little salsa if desired, and season…
This meal has not affected my weight loss in any way, in fact after eating this I stay full for hours so am actually eating one less meal.

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Kat June 10, 2012 at 3:42 pm

These combinations of foods won’t work if you are on the 5 and 1.

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Drew May 15, 2012 at 8:22 am

Day 2 of Medifast, thank you all for your postings. Here is a type on low fat frying. With either a well seasoned iron pan, or a high quality non-stick spray the PAM and then wad up some paper towel and “polish” it around the pan. This gets the spray evenly coated and soaks up the excess – if you can see “droplets” that anount is not helping to keep the sticking down, but it Is going into your food, which add both calories and that Pam flavour. Luck to all.

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Drew May 15, 2012 at 8:23 am

Oh Yeh, go find a real Chef’s supply store in your area. The Industrial Non-stick is well priced, high quality, and gives better results.

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MommosSkinny May 29, 2012 at 9:11 am

A lot of people are spraying their non-stick pans. I was taught that the spray cooks to the non-stick and reduces its ability to be “nonstick”. I take about 1/2 t olive oil on a small piece of paper towel (most of which just soaks into the towel) and wipe my pan with that to make it slippery. I wipe off everything I can, I’m just wanting to season the pan after washing. My other option is to use my “healthy fat” for the day if I have one and add 1t I Can’t Believe It’s Not Butter to the pan to cook my crepes (one 9-10″ pancake made with 1-1½ extra t liquid) or eggs.

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Paulina May 30, 2012 at 3:55 am

I have the egg thing taken care of, but the soups are terrible. After I have the soup microwaved for 2 minutes I add a sprinkle of salt, garlic powder, black pepper, onion powder and lastly a sprinkle of cayenne pepper, then microwave the last 30 seconds. This makes the soup delicious, try it.

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mac December 6, 2012 at 4:42 pm

i pick out my soup for lunch at breakfast and get it soaking in the water for a few hours. add shaved cauliflower and celery chunks, i heat it for a minute when i make in the morning and then get it out at noon and heat up per directions. much thickers and plumper.

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Heather July 24, 2012 at 4:21 pm

Can I make the eggs the night before and refridg? And still have something edible in the am?

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Shayna August 17, 2012 at 10:12 pm

I don’t see why you can’t make them the day before. I have to do this with my real eggs and the MF pancakes, brownies, and cookies. I don’t have time in the AM to cook food sometimes.

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Tara October 30, 2012 at 4:37 pm

Has anyone tried to do the eggs the night before and them microwave? I have to leave my house by 5:50 am to get to the office by 7 am and cooking is not really an option for me.

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Chris January 23, 2013 at 11:34 am

I am on day 10 and thought the eggs were yucky too. This morning I added about 1 tea extra water, cooked them, whisked them, with pinch of salt, and some pepper. Put them back in for 15 seconds, and whisked them again before eating. Pretty good this time. Will try to Salsa on them, even though I don’t much care for it. Anything to spice up the eggs or any other of the medifast foods. Most are pretty bland.

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sarah February 21, 2013 at 12:52 pm

The aftertaste is killer. I can’t even call it aftertaste because I taste it before I swallow. I literally had to swallow and chug water as a chaser. I keep reading ppl say its get better, but I have to say on day 1 its getting hard to believe. I should have started when I had a cold and can’t taste anything.

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MelanieLo February 21, 2013 at 6:50 am

I read all the unpleasant descriptions of the scrambled eggs. I followed the plan outlined above and they turned out quite edible. I think cooking until all the liquid is absorbed is essential. I also think adding salsa saved the day. Thanks!

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intensenurse March 2, 2013 at 7:31 pm

I love the eggs! My fav is eggs and spinich with a little salt, pepper and sometimes sprinkle of cheese. I have lost 20 lbs in 3 weeks and am not having a problem with any of the Medifast food. I guess when you have eaten enough cardboard in your life trying to lose weight, you can eat anything. LOL!

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Suzanne March 5, 2013 at 1:19 pm

I made an omelet out of mine. I mixed the egg powder with water. I sprayed some Pam and then heated some asparagus that I had steamed before. Then I moved it all over to one side, poured in the egg mixture and tilted the pan around to get the egg mixture under the asparagus, grated on a tiny bit of cheese and then folded it up like an omelet. It was delicious. Of course, subtract the asparagus and cheese from future meals.

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Mary March 11, 2013 at 3:30 pm

My favorite egg additions are:

- red pepper, onion sautéed before adding the eggs, then top with salsa for mexican eggs.
- spinach, onion and mushrooms sautéed before adding the egg, cover and cook on low to set for a crustless quiche.
- green or red pepper, celery, onion and a little lean diced ham, sautéed in one pan, then added to the eggs cooked slowly in another pan, flip the eggs in half for a country omelet.

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