Scrambled Egg alla Zio Primo

1 each Whole Jumbo Egg.
1 Tbsp (15 m) Filtered or Tap Water.
3 each Garlic Clove, thinly sliced.
1 Tbsp Light Olive Oil.
1 dash Fresh Ground Black Pepper.
1 dash Smoked Paprika.
1 Tbsp Fresh Grated Parmigiana Reggiano (Parmesan)
3 each Roasted Seaweed with Wasabi.
1 Tbsp (15 m) fresh Chipotle tomato mild salsa.

The secret to making a moist, fluffy scrambled egg is all in the scrambling. You'll need medium, gentle heat and patience to make the perfect scrambled egg.

Buon Appitto, Zio Primo

1. Prepare thin slices of garlic or grate garlic clove using a coarse "Microplane® Grater"

2. Vigorously whisk together egg and water until frothy.

3. Place sauté pan over medium head, add olive oil and sliced garlic. Saute garlic until lightly browned.

4. Whisk egg mixture into hot oiled sauté pan, let egg cover pan bottom and sides, use spatula or wooden spoon, move the egg from the edge of the pan to the center, forming large soft curds.

5. Continue moving your spoon along the bottom of the pan to redistribute the egg as it cooks.

6. When the egg looks moist but are no longer liquid, gently mound the egg into the center of the pan, turn off heat leaving the skillet on the burner. The scrambled egg will continue to cook from the heat of the pan and from the residual heat in the egg.

7. Plate the light, fluffy egg on a warm plate. Garnish with smoked paprika along with grated cheese and add salt and pepper to taste. Decorate plate with 3 pieces of Roasted Wasabi Seaweed and dash of tomato salsa.

Serving Size: Makes one 3/4 cup serving