RECIPES BY Rhiannon Lambert

Fluffy Scrambled Eggs

  • 10 MINS
  • 2 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

4 eggs

25ml milk

Handful chives, chopped

Non-stick oil spray, olive oil, or butter

1 avocado

Juice half lime

100g smoked salmon

Handful dill

Salt & pepper

Directions

  1. Place a non-stick skillet or cast-iron pan on a low heat to warm up.
  2. Break the eggs into a bowl, and pour in the milk, and a pinch of salt and pepper. Using a fork or whisk, beat the eggs vigorously for around one minute, until well mixed. Sprinkle in a handful of chopped chives, and stir.
  3. Spray the skillet with oil, or add a drizzle of oil or a teaspoon of butter to the pan. Once a thin layer is coating the surface, pour in the eggs. Keep the skillet on a low heat as the eggs will begin to cook immediately.
  4. When the outer edges are beginning to cook, pull them in towards the centre of the eggs in the middle of the pan. The uncooked egg in the middle will pour into the area pulled back. Continue to pull the edges into the centre repeatedly, until the cooked scrambled egg gathers in the centre, after around 4 minutes.
  5. When the uncooked eggs no longer run into the edges when the mixture is pulled back, begin to break up the mixture, moving it constantly to ensure even cooking, for around 3 minutes.
  6. Turn the heat off just before the eggs are fully cooked (when there is still a very slight runniness), as they will firm up while cooling and serving. They are perfectly done when they are not too runny, but avoid them becoming rubbery if cooked for too long.
  7. Serve on top of avocado mashed with juice from half a lime, and layer with a slice of smoked salmon and sprigs of dill. Season to taste.