Fluffy Scrambled Eggs with Smoked Salmon Substitute

Instructions

1. 1In a medium bowl, whisk together the 8 large Eggs, 1/4 cup Milk, 1/4 teaspoon Salt, and 1/8 teaspoon Black Pepper until well combined and slightly frothy.
2. 2Place an approximately 25 cm non-stick skillet on the stovetop and set the heat to medium, which is approximately 175°C. Add the 1 tablespoon of Butter to the skillet and let it melt, swirling the pan to coat the bottom.
3. 3Pour the whisked egg mixture into the heated skillet. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
4. 4Using a heatproof spatula, gently push the cooked egg from the edges toward the center of the pan, tilting the skillet to allow the uncooked egg to flow underneath. Continue this process for 3 to 5 minutes, or until the eggs are mostly set but still appear slightly moist and glossy.
5. 5Add the about 113 g Smoked Salmon Substitute (carrot) and the 2 tablespoons Fresh Dill to the skillet with the eggs. Gently stir them into the eggs for about 30 seconds, just to warm them through and distribute them evenly.
6. 6Remove the skillet from the heat immediately to prevent the eggs from overcooking. Serve the fluffy scrambled eggs with smoked salmon substitute and dill right away.

Substitutions

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