Kabardian-style scrambled eggs
Description
The dish is prepared without unnecessary complications. The scrambled eggs turn out juicy—perfect for soaking up with bread crumbs. By the way, children will happily eat this dish too—just prepare it without pepper for them. If desired, you can let your culinary imagination run wild and add chopped tomatoes, bell peppers, bread slices, etc. to the sour cream while cooking the eggs. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Heat a skillet, pour vegetable oil onto it, and add sour cream of any fat content. Buy only high-quality dairy product that won't separate when heated.
- 3
Step 3
Over medium heat, warm the entire contents of the container for about 2-3 minutes, until the sour cream becomes more liquid.
- 4
Step 4
Carefully crack the chicken eggs into it, trying not to break the yolks.
- 5
Step 5
Season the scrambled eggs with salt and pepper. Cover the pan with a lid and reduce the heat to the lowest setting. Simmer until the egg whites become firm, but do not overcook — the yolks should remain runny. They will develop a pale film on the surface, but stay liquid inside.
- 6
Step 6
At this point, turn off the heat, chop the washed dill and sprinkle it over the prepared dish.
- 7
Step 7
Serve the scrambled eggs hot directly in the frying pan, as it won't look appetizing when transferred to a plate!