Morning Tikka Scramble
Soft, slow-cooked eggs with warm spice folded through. Five minutes, one pan.
Photography is illustrative. Every recipe is tested.
Ingredients
- 4 large eggs
- 1/2 teaspoon Tikka Twist Signature Blend, Mild
- 2 tablespoons whole milk
- 1 tablespoon butter
- A small pinch of salt
- Chives or cilantro, and toast to serve
Contains: Soy, Wheat.
Using the blend
1/2 teaspoon
Whisk it into the raw eggs rather than the pan, then let it stand two minutes. That gives the onion and tomato powders time to hydrate, so it tastes rounded instead of dusty. Half a teaspoon is enough for four eggs; the blend is assertive.
Method
- 01
Whisk the eggs, milk, the 1/2 teaspoon of Tikka Twist and a small pinch of salt for about 30 seconds, then let the bowl stand 2 minutes so the spices hydrate. The blend contains salt already, so go light.
- 02
Melt the butter in a non-stick skillet over medium-low heat. Low and slow is what makes soft curds.
- 03
Pour in the eggs and leave them for 20 seconds, then push gently across the pan with a spatula, folding as curds form.
- 04
Take the pan off the heat while the eggs still look glossy and slightly underdone. They finish cooking on the way to the plate.
- 05
Pile onto toast and scatter with herbs.