Scrambled Eggs
30 min.
215.0 kcal
Proteins: 12.0 g
Fats: 18.0 g
Carbohydrates: 1.0 g
Origin of the recipe
The Anglo-American scrambled eggs are known in Russia as yaichnitsa-scrambler. There are two variations of this simple recipe: one where the eggs are whisked directly in the pan, and another where they are whisked separately and then stirred in when they begin to set. The main difference between scrambled eggs and omelettes is their uneven, fluffy surface. These eggs are much more tender.
What do you need for cooking?
Ingredients
-
Chicken eggs
-
Salt
-
Ground black pepper
-
Butter
Kitchen utensils
- Bowl
- Pan
- shoulder blade
- Fork
Step-by-step recipe
Step 1:
Melt the butter in a frying pan.
Step 2:
Break the eggs into a bowl and beat with a fork.
Step 3:
Cook, stirring constantly, over low heat.
Step 4:
Add salt and pepper to taste.
Cooking tips
Stir the eggs constantly, moving them from the edges to the middle.
You can decorate the finished omelet with herbs.
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