Thanks for the feedback!

Ok thanks; I see your point. It might be that other readers will also take the instructions to simply scramble (mix up) and set aside literally, as I did. So that’s just a thought. But thank you for the clarification.

Sorry for any confusion – I did answer the question but again, I think the word “scrambled” was misunderstood, just scramble them (here we mean cooking them following the scrambled egg method) at the start and add in the scrambled eggs at the end to heat them back up for 30 seconds. You’re correct, 30 seconds isn’t enough time to scramble an egg.

Of course I read the instructions; I made the dish. My question is whether or not they were supposed to be COOKED at the beginning or left raw to cook at the end, since scrambling only means mixing. 30 seconds didn’t sound like enough time to fully cook raw eggs at the end (and indeed it wasn’t), especially if mixed with other ingredients. Also the photo seemed to suggest that already cooked eggs were used. If you would simply answer the question that would be great.

Hi, Betsy! Scramble the eggs and set aside at the start – the instructions should help!!

I didn’t have coconut flour, so I used tapioca flour. It worked great!

Thank you so much for your support and love, Nicole. We are so happy to hear that you loved this recipe and so many more!

Do you have any info on the weight of “1 medium daikon” would be? At my grocery they tend to be anywhere from 6 inches long but 4 inches in diameter to 14 inches long and 2-3 inches in diameter.

I was also wondering if this would keep to take for lunch next day? I haven’t tried that yet with spiralized recipes and don’t want to waste any of it if it just wouldn’t work.

Thanks!