FLUFFY SCRAMBLED EGGS WITH PRAWNS

FLUFFY SCRAMBLED EGGS WITH PRAWNS

LOW CARB|GLUTEN-FREE|cantonese classic

YIELD: 3 servings

PREP TIME: 5 mins
COOK TIME: 10 mins

---

INGREDIENTS

• 125g ASC certified prawns, defrosted and deveined 

• 1/2 tsp toasted sesame oil

• 1/8 tsp ground white pepper

• 1/4 tsp Himalayan pink salt

• 4 pasture-raised eggs

• 2 Tbsp organic full-fat milk

• 1/2 Tbsp extra virgin olive oil

• 1/2 Tbsp grass-fed butter

• Finely chopped spring onions for garnish

---

DIRECTIONS

1. Marinate prawns in sesame oil, white pepper, and 1/8 tsp of salt. Set aside.

2. Whisk eggs with milk and remaining 1/8 tsp of salt until the whites are completely emulsified with the yolks. Thorough whisking aerates the egg mixture and contributes to the fluffiness of the scrambled eggs.

3. Heat up a pan at medium heat with 1 tsp of olive oil, saute prawns until just cooked, about 1.5 mins on each side. Set aside.

4. Add remaining oil and butter, add egg mixture, turn down to medium-low heat.

5. Once a solid layer of egg forms at the bottom of the pan, use a folding action with a rubber spatula to bring up the cooked parts, allowing uncooked parts to flow through, continuing to fold without over-stirring. As more layers of eggs get cooked, gently push them together to form a fluffy cloud of eggs. Gradually turn the heat down to low as more layers of eggs get cooked.

6. As the last of the eggs get cooked, turn off heat and toss in some of the reserved prawns to mix gently.

7. Plate fluffy eggs with prawns and top with remaining reserved prawns.

8. Garnish with fresh spring onions.

9. Enjoy!