Asian scrambled eggs with cauliflower rice

Egg, Cauliflower rice, Milk, Butter, Ginger, Table salt, Black pepper, Cucumbers, Carrot, Avocado, Romaine lettuce, Lemon juice, Sesame oil, Parsley, Table salt, Black pepper

Slice: 5 min. Mix: 3 min. Fry: 5 min. Mix: 2 min.

Preparing the scramble

Prepare cauliflower rice (150 g) first if you use it as a ready component. In a separate bowl whisk eggs (150 g) with milk (50 g), salt (2 g), and black pepper (1 g) until smooth.

Warm butter (5 g) over medium heat, add ginger (3 g), and cook for 20-30 seconds until fragrant. Add cauliflower rice (150 g) to the pan, stir, and heat it through for 2 minutes.

Pour in the egg mixture and cook over low to medium heat, stirring gently with a spatula until the eggs form tender moist folds. Remove from the heat before the eggs look fully dry so the scramble can finish from residual heat and stay juicy.

For serving

Combine cucumber (40 g), carrot (30 g), avocado (25 g), romaine lettuce (20 g), lemon juice (10 g), sesame oil (5 g), and parsley (5 g), then season with salt (1 g) and black pepper (0.5 g). Serve the Asian scramble immediately with the fresh salad.

For a silkier texture, add 1-2 tablespoons of cold milk to the eggs and take the scramble off the heat a little earlier than you think necessary.