Creamy scrambled eggs
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Ingredients
- Four eggs
- 50ml milk
- 200ml cream
- 25g butter
- Fresh chives or green onions (four to six stems)
- Pinch of salt
- Pinch of pepper
- Frying oil
The recipe yields two middle-sized or three small portions.
Equipment
- Small bowl
- Pan
Instructions
- Crack the eggs and put everything into the bowl.
- Use a fork to mix the egg yolks and egg white together.
- Heat the butter so that it mostly liquefies.
- Add milk, cream, liquefied butter, salt and pepper to the bowl and mix it.
- Let it sit for ten minutes.
- Cut the chives in small portions.
- Preheat a pan for middle heat and add oil.
- Put half of the cut chives into the egg mix and lightly stir the egg mix.
- Keep the other half of cut chives for later.
- Put the egg mix into the moderately hot pan.
- Let it sit for 15 to 30 seconds.
- Gently push thickened parts on top of each other and turn them around.
- If most of the egg mix has thickened, lower the heat and let it sit until you deem it ready. The longer you let it sit, the firmer it becomes, shorter times result in softer scrambled eggs.
- Sprinkle the rest of the cut chives on it.
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