From the kitchen
Potato Milk Scrambled Eggs
A splash of potato milk whisked into eggs for a soft, tender scramble with a clean finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 4 large Eggs
- 2 tbsp Potato Milk
- Salt and Pepper, to taste
- 1 tbsp Butter
- Chives, to finish
Method
- Whisk the eggs, potato milk, salt, and pepper together until fully combined.
- Melt the butter in a nonstick skillet over low heat.
- Pour in the egg mixture and let sit 20 seconds, then gently fold from the edges inward.
- Continue folding over low heat until soft curds form but still glossy, about 3 to 4 minutes.
- Remove while slightly underdone and finish with chives.
Kitchen note
Because potato milk carries so little protein, it will not toughen these eggs the way a higher-protein milk can if you overcook slightly, a genuine margin of error worth knowing.
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