Chilli Kelp Scramble
Serves two
Ingredients
6 eggs
2 tbsp chilli kelp
½ tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water to a slurry
1 tbsp butter plus 1 tbsp olive oil
Sliced spring onion and chilli kelp oil to serve
Method for eggs
In a medium bowl beat all ingredients except spring onion and chilli kelp oil (see below for instruction on the Chilli Kelp Oil)
Warm a well-seasoned or non-stick pan over a medium/high heat and add butter and oil
When butter is foaming tip in the egg mixture and allow the edges to just begin to set.
Making the Chilli Kelp Oil
Warm a small pan over medium heat. Pour in ½ cup olive oil and 1 tbsp Chilli Kelp. Swirl the pan until the chilli is distributed through the oil and allow the sesame seeds to start to sizzle – takes 30 seconds. Take off the heat and allow to sit for at least 20 minutes before using to allow the flavours to integrate.
Draw an egg flip or flat wooden spoon through the entire mixture a few times to redistribute the mixture and when the eggs are cooked to your liking tip the scramble over toast. Garnish with a drizzle of chilli kelp oil and spring onion.
Recipe by Emily Salkeld