Creamy Scrambled Eggs with Drumstick Blossoms

INGREDIENTS:

Drumstick Flowers 1 cup cleaned and stems removed
Eggs 3 whisked
Milk 3-4 tbsp
Salt and Black Pepper to taste
Butter 1 tbsp
Red Chili Flakes, a pinch
Coriander Leaves for garnishing

METHOD:

Serving size: 1

Drumstick blossoms can sometimes have a slight bitterness. To ensure a smooth flavor, blanch the blossoms in boiling water for 1 minute. Drain immediately. This removes the bitterness and ensures they are tender before hitting the eggs.

Heat 1/2 tbsp butter in a pan. Add the drumstick blossoms and a pinch of salt. Sauté for 2-3 minutes until the blossoms turn slightly golden. Remove and set aside.

Heat the remaining butter, then pour in the whisked eggs. Add milk, salt, and pepper. Stir gently and continuously with a spatula.

When eggs are slightly soft and glossy (not fully set), fold the blossoms back in. Turn off the heat while still slightly creamy.

Finish with a sprinkle of chopped coriander and a pinch of chili flakes, then serve with sourdough or toasted bread, accompanied by a light, fresh salad on the side.

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