Ingredients
(for 4 servings)
1 non-stick pan with a diameter of 28 cm
1 Veg Egg
1 pinch of Kala Namak salt
1 pinch of black pepper
Green part of 1 spring onion or chives
Extravirgin olive oil to taste
Made with
Preparation
Heat the non-stick pan with a diameter of 28 cm and pour in Veg Egg, season with kala namak and black pepper, and cook over medium-high heat. Once it starts to bubble, lower the heat slightly and allow the mixture to thicken gradually. You’ll notice a thin film forming on the edges and bottom of the pan. Stir to release the film. Towards the end of cooking, Veg Egg will have a “granular” texture that is thickened but fluffy. Cook to your desired consistency. Transfer to plates and garnish with chopped spring onions and a drizzle of extra virgin olive oil.
