Silken Tofu and Scrambled Egg with Ikura


6 eggs    

180g silken tofu    

1 tbsp butter    

50g ikura    

50g uni (optional)    

Spring onion sliced  

Salt and pepper


In a bowl, whisk the eggs and add a pinch of salt    

Heat a non-stick pan over medium heat and melt the butter.

Add the egg and  using a wooden spoon, keep stirring the eggs as they cook on low heat.

When he eggs are halfway cooked.

Add spoonfuls of the soft tofu, keep stirring  being careful not to break apart the tofu.    

Remove from the heat just as the eggs begin to get scrambled and are just barely wet.

The residual heat will cook the eggs through.    

Top with ikura, uni (optional) and spring onion.