Ingredients
- 100 g chickpea flour (1 c.)
- 200 ml of water (1/2 c.)
- 1/2 tsp Kala Namak sulfur salt (Do not leave it out, it will not taste like egg if you do!)
- 1 tbsp neutral oil
- pinch of salt
- pinch of pepper
- pinch of paprika powder, sweet
- possibly fresh herbs, eg. chives or leaf parsley
Preparation
Step 1
Finely chop the herbs.
Mix all ingredients together until a smooth dough is obtained, leave out a few fresh herbs to sprinkle on top of the finished scrambled eggs.
Heat the oil in a pan and add the dough when the oil is hot.
Turn the temperature of the stove to a low level.
After about a minute you can “rip apart” the dough with a spatula in the pan, just as you would with a chicken egg.
Put a lid on the pan and let it cook for 5 minutes on a small flame. Then open the lid, “tear apart” everything again with a spatula and toss it around.
Leave the lid on the pan for another 5 minutes. Check on it a few times and take a look at the consistency: you don’t want your “scrambled eggs” to get too dry.
Season your scrambled eggs with a little salt and, if necessary, Kala Namak and sprinkle some freshly chopped herbs on them before serving.