Soft Scrambled Eggs (Dairy-Free)

Cooking method

1. Step 1:

   

   Rinse the eggs under running water and crack them into a bowl. Add a pinch of salt, and pepper to taste if you like — it gives the dish a brighter flavor. Beat the yolks and whites together with a fork until smooth. There's no need to whip up lots of bubbles; you don't want them here. Farm eggs with bright yellow yolks are best — they make for prettier scrambled eggs.

2. Step 2:

   

   Add the filtered drinking water to the eggs and whisk again with a fork (or whisk) until smooth. You can swap the water for the same amount of low-fat milk if you drink it — the eggs will be more tender, but also richer and, of course, no longer dairy-free!

3. Step 3:

   

   Heat a low-sided nonstick skillet over high heat, then add the sunflower oil and let it get good and hot. Lower the heat to medium. You can use a cast-iron pan instead if you're comfortable cooking on one — cast iron is said to give food a little extra flavor.

4. Step 4:

   

   Pour the egg mixture into the hot skillet. Medium heat, remember!

5. Step 5:

   

   Immediately start stirring the eggs with a spatula, pushing them around in every direction so they never set into a single flat sheet. This constant stirring is exactly what makes them soft and curd-like.

6. Step 6:

   

   After these simple moves, in just two or three minutes the eggs form into soft curds and are ready to serve. Of course, stovetops vary, so you may need a little more time — go by the texture. The curds should be set and just dried, fluffy but not browned!