Soft Scrambled Egg Breakfast
6
The family’s version
- Scrambled eggs
- Buttered toast
- Bacon
- Sliced tomato
The Level 6 version
- 2 eggs
- 1 tbsp butter
- 1 tbsp cream
- 60 g soft-roasted tomato, skin removed
- Soft avocado, 1.5 cm pieces (optional)
Convert it
- Scramble the eggs low and slow with butter and cream. Stop while they're soft, moist curds, never browned or rubbery.
- Roast or sauté the tomato until truly soft; slip off the skin (skins are a common Level 6 failure).
- Cut everything to 1.5 cm pieces. Avocado should be ripe enough to squash between two fingers.
- Fork pressure test: curds and tomato flatten with light pressure and stay flat.
- Bacon and toast stay with the family. Crispy and crusty both fail Level 6.
EquipmentNonstick pan, fork for testing
SLP tipEggs are the easiest protein at Level 6. The trick is stopping early. Overcooked egg turns bouncy, and bouncy fails the fork test.
Before serving: run the fork pressure test on the finished plate. Recipes guide you to a texture. Only the test confirms it.
Follow Your Swallow · https://followyourswallow.com/recipes/soft-scrambled-egg-breakfast-level-6
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