Scrambled Eggs

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    it es br de fr
    130
    Calories per serving
    • Gluten Free
    • Lactose Free
    • Vegetarian
    • Energy Kcal 130
    • Carbohydrates g 0.9
    •   of which sugars g 0.6
    • Protein g 7.8
    • Fats g 10.6
    •   of which saturated fat g 2.7
    • Fiber g 230
    • Cholesterol mg 0.3
    • Sodium mg 294
    • Difficulty: Very easy
    • Prep time: 5 min
    • Cook time: 5 min
    • Serving: 4 persone
    • Cost: Low

    PRESENTATION

    Scrambled Eggs

    Long live the eggs, queens of brunch and American breakfast! From hard-boiled eggs to soft-boiled eggs, there are many ways to cook them, but the variants that often go hand in hand with bacon are scrambled and poached eggs. To get soft and creamy scrambled eggs, there's no need to add milk or cream, just a few minutes and a hand whisk with which to break them at the right moment! Perfect also as a dinner saver, scrambled eggs are a recipe as simple as it is versatile... try them in salad for a quick lunch, for example!

    Discover other ways to cook eggs:

    • Sunny-side up eggs
    • Fried eggs
    • Eggs in cocotte
    • Fried yolk
    INGREDIENTS

    GialloZafferano is the most important Italian digital brand in terms of food and its recipes are studied and designed to be easily made with granted results. The rigorous method we use to prepare our recipes starts form the usage of correct ingredients quantities, that must be combined following our directions. We are presenting our ingredients using also USA measures (tbsp, cups, etc) to help foreign visitors that use this measure system. Anyway it rounds up European doses introducing some approximation errors that should be fixed during the preparation. To get the best results, we recommend our readers to preparare the ingredients by using the European quantities (g,Kg, ml, ecc.).

    130
    Calories per serving
    • Energy Kcal 130
    • Carbohydrates g 0.9
    •   of which sugars g 0.6
    • Protein g 7.8
    • Fats g 10.6
    •   of which saturated fat g 2.7
    • Fiber g 230
    • Cholesterol mg 0.3
    • Sodium mg 294
    Eggs 4
    Extra virgin olive oil to taste
    Fine salt to taste
    Black pepper to taste
    Preparation

    How to prepare Scrambled Eggs

    To prepare scrambled eggs, first break the eggs into a bowl, pepper 1 and salt to taste 2, then beat with a hand whisk: the mixture of yolks and whites should not be completely homogeneous 3.

    Heat the oil in a pan and pour the beaten eggs inside 4. Cook over low heat and, when the eggs start to set, stir with a spatula so as to break them up and achieve the scrambled effect 5. The eggs should be quite soft, not dry: it will take a couple of minutes. At this point, remove the pan from the heat and serve your scrambled eggs 6!

    How to store

    It is recommended to consume scrambled eggs immediately or at most within a day of cooking.

    Tips

    Cook the eggs immediately after beating them, or beat them lightly just before pouring them into the pan.

    You can replace the oil with butter and enrich the scrambled eggs with chopped chives!

    For the translation of some texts, artificial intelligence tools may have been used.
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