SCRAMBLED EGG WITHOUT MILK RECIPES

Steps:

• In a 12-inch nonstick or seasoned carbon-steel skillet over medium heat, heat the oil until just beginning to smoke, about 3 minutes.
• While the oil heats, in a bowl use a fork to whisk the eggs and 1/4 teaspoon kosher salt until blended and foamy on top.
• Pour the eggs into the center of the pan. Using a rubber spatula, continuously stir the eggs, pushing them toward the middle as they begin to set around the edges and folding the cooked egg over on itself.
• Cook until the eggs are just set, 60 to 90 seconds. The curds should be shiny, wet and soft, but not translucent or runny. Immediately transfer to warmed plates and season with salt and black pepper.

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.