Fluffy scrambled eggs

A few tweaks improve this easy, any-time meal: using soy sauce instead of salt ensures even flavour throughout the eggs, and the squeeze of lime juice at the end – brilliant.

A whisk, rather than a fork, will aerate the egg mixture better, and that’s what you want. Adapted from Over Easy: Sweet and Savoury Recipes for Leisurely Days, by Joy Wilson (R386 on loot.co.za) Makes 1-2 servings 3 large eggs 2tbsp full cream milk (may substitute half-and-half or heavy cream) ½tsp low-sodium soy sauce 1tbsp clarified butter or ghee Lime wedge, for squeezing freshly ground black pepper

Whisk together the eggs, milk and soy sauce in a bowl.

Heat the clarified butter or ghee in a medium non-stick skillet over mediumlow heat; once it has melted, swirl to coat the bottom of the pan. Pour in the egg mixture; let it sit for 10 to 15 seconds, then use a flexible spatula to gently move around the mixture while you cook the eggs for 4 to 5 minutes, or until the eggs are creamy and just barely set.

Transfer to a plate, then squeeze the lime wedge over the eggs. Season lightly with the pepper, and serve right away.

Note: To clarify butter, melt unsalted butter over low heat, without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top.