Scrambled Egg Gyokuro

Scrambled Egg Gyokuro

Ingredients

3 Large Eggs
1 Tablespoon water
1 Pat butter
1/2 level teaspoon gyokuro leaves

1. In a medium-sized bowl, whisk together the eggs and water.2. Place butter in a skillet or omelette pan and melt slowly over low heat.3. When the eggs begin to settle, sprinkle the tea leaves evenly over the eggs. Gently fold in half and serve immediately with toast or plain rice.

1 large or 2 small servings







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