Ingredients
(for four servings)
1 non-stick pan (28 cm diameter)
1 box of Veg Egg
A pinch of Kala Namak salt
A pinch of black pepper
chives
Extra virgin olive oil (as needed)
Made with
Preparation
Heat a 28 cm non-stick pan with a drizzle of extra virgin olive oil, then pour in the Veg Egg. Season with Kala Namak salt and black pepper.
When it begins to bubble, reduce the heat slightly and allow it to thicken gradually ; a thin film will form around the edges and bottom of the pan—just stir gently to release it.
Toward the end of cooking, the Veg Egg will take on a thick but fluffy consistency. Cook until it reaches your desired texture.
Transfer the scrambled Veg Egg to serving plates, garnish with chopped chives, and finish with a drizzle of raw extra virgin olive oil.
Serve with slices of toasted bread.
