Biltong and Egg Scramble

Instructions

1. 1In a medium bowl, crack the 8 large Eggs. Add the 1/4 cup Milk, 1/4 tsp Salt, and 1/4 tsp Black Pepper. Whisk everything together until the yolks and whites are fully combined and the mixture is a uniform yellow color.
2. 2Place a 25.4 cm non-stick skillet over medium heat, which is about 163°C. Add the 1 tbsp Butter to the skillet and let it melt completely, swirling the pan to coat the bottom.
3. 3Pour the whisked egg mixture into the hot skillet. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set. Then, using a spatula, gently push the cooked egg from the edges toward the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process for 3 to 5 minutes, stirring occasionally, until the eggs are mostly set but still look slightly moist and creamy.
4. 4While the eggs are cooking, finely chop the 1/2 medium Tomato into small pieces. Also, thinly slice the 2 tbsp Spring Onions.
5. 5Add the about 113 g Biltong, the chopped 1/2 medium Tomato, and the sliced 2 tbsp Spring Onions to the skillet with the eggs. Gently stir everything together to combine.
6. 6Continue to cook for 1 to 2 more minutes, stirring gently, until the biltong, tomato, and spring onions are heated through and the eggs are cooked to your desired doneness, ensuring they are no longer liquid.
7. 7Serve the Biltong and Egg Scramble immediately.

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