SOFT

SCRAMBLE

This one is quick, so you gotta be on it. Make sure your pan is hot, your butter is activated, and your hands are ready for motion.

Serves: 1–2

Ingredients

  • 3–4 large eggs

  • 1 tbsp butter

  • A dustable amount of our Adobo Masala

  • Sea salt, to taste

  • Black pepper, to taste

  • 1 tbsp fresh chives, finely chopped

  • 2 tbsp shaved parmesan cheese

Instructions

  1. Whisk eggs in a bowl until smooth and slightly frothy. Dust lightly with Adobo Masala, sea salt, and black pepper.

  2. Heat a nonstick or cast-iron pan over low heat. Add butter and let it melt slowly without browning.

  3. Pour in the eggs and stir gently with a spatula, pushing from edge to center in slow, steady motions.

  4. Keep stirring. The goal is soft folds, not dry curds. Take it off the heat just before fully set, the residual heat will finish cooking.

  5. Top with shaved parmesan and chives right before serving.

  6. Serve immediately with toast, put it on a breakfast salad, or eat straight from the pan if no one’s watching.