Fluffy Scrambled Eggs; this dish is a game-changer and teaches skill that will stay with you. Jennifer Chase for THe Washington Post.

What makes a recipe a keeper? When it's the kind of dish that is easy to master and flexible enough to riff on. It's something you could never get tired of eating and worth serving to your friends.

Fluffy Scrambled Eggs (Serves 1-2)

A few tweaks improve this easy anytime meal: using soy sauce instead of salt ensures even flavor throughout the eggs, and the squeeze of lime juice at the end - brilliant. A whisk, rather than a fork, will aerate the egg mixture better, and that's what you want here.

3 large eggs

2 tablespoons full cream milk 

1/2 teaspoon low-sodium soy sauce

1 tablespoon clarified butter or ghee 

Lime wedge, for squeezing

Freshly ground black pepper

Whisk together the eggs, milk and soy sauce in a bowl.

Heat the clarified butter or ghee in a medium nonstick skillet over medium-low heat; once it has melted, swirl to coat the bottom of the pan.

Pour in the egg mixture; let it sit for 10 to 15 seconds, then use a flexible spatula to gently move around the mixture while you cook the eggs for 4 to 5 minutes, or until the eggs are creamy and just barely set.

Transfer to a plate, then squeeze the lime wedge over the eggs. 

Season lightly with the pepper, and serve right away.

NOTE: To clarify butter, melt unsalted butter over low heat, without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top.

Adapted from Over Easy: Sweet and Savory Recipes for Leisurely Days by Joy Wilson (R386 on Loot.co.za) Click here to purchase