Scrambled eggs
Description
The dish is prepared without unnecessary complications. There are several variations of this simple recipe. Restaurants prepare scrambled eggs for breakfast exactly in the way I'm sharing with you today. This scrambled eggs turn out very tender, fluffy, and slightly moist. If you want to add juicy vegetables, it's better to sauté them beforehand. The same goes for meat, mushrooms, or sausages, while cheese or cottage cheese is best added at the end. The ingredient quantities I've indicated are based on 2 eggs per serving. Of course, this is quite individual—some might prefer three or even four eggs at once. Add salt, herbs, and pepper to the finished dish. Let's get started. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
Heat vegetable oil in a frying pan over high heat.
- 3
Step 3
While the butter is heating, break the eggs into a deep bowl.
- 4
Step 4
Beat the eggs with a whisk until smooth.
- 5
Step 5
Now the most important step: add 100 ml of boiled room-temperature water to the beaten eggs and beat again until smooth.
- 6
Step 6
I emphasize: you should add water, not milk! It will also taste good with milk, but then it will be an omelet, not scrambled eggs.
- 7
Step 7
Pour the egg mixture onto a preheated pan.
- 8
Step 8
Let the egg mixture set slightly.
- 9
Step 9
Then start mixing with a spatula.
- 10
Step 10
Cook the scrambled eggs over medium-high heat, constantly stirring with a spatula. Cook until the eggs reach your desired consistency (some prefer them runnier, while others like them well-cooked).
- 11
Step 11
Scrambled eggs are ready. Divide them onto plates and serve immediately.
- 12
Step 12
Salt and pepper directly in the plate.