‘I love folded eggs; they are pretty much just glorified scrambled eggs. Done with a smooth hand, they create a nice velvet texture. Asparagus is an amazing detoxifyer for the body. That?s why your pee always smells afterwards! Top tip: make sure you are getting a good dose before you hit the beach- models always consume it before a photo shoot!’ says Madeleine Shaw.
- 1 bunch of asparagus
- 4 eggs
- 100ml almond milk (organic milk, coconut milk or rice milk)
- pepper and sea salt
- coconut oil
- olive oil
- 1/4 avocado
- chilli flakes
- 1 lemon
Cut the stems off the asparagus. Steam your asparagus in a little water for 5 mins.
Whisk two eggs in with 50ml of milk, a good pinch of sea salt and fresh pepper.
Heat 1 TBSP if coconut oil in a pan on a medium heat. Allow the eggs to cook for 15 seconds, then fold the eggs gently with a wooden spoon, moving the sides of the eggs to the centre letting the uncooked egg mix run into the spaces created. Gently keep folding until layers get created.
This technique should be similar to scrambling but with more elegance and kindness.
Don’t overcook, leave them quite runny.
Repeat with the rest of the eggs and milk (for the second person)
Mash the avocado with a tbsp of olive oil and a tsp of chilli flakes.
Plate the asparagus, eggs and avocado dressing evenly on two plates. Sprinkle over olive oil, sea salt and pepper.
Mix together and enjoy with a side of fresh lemon.
Make sure you take your times with the egg-folding - a steady hand makes the difference between a fancy fold and having to settle for scrambled!