Whether as breakfast, low-carb dinner, or a small snack, scrambled eggs are always the right choice if you want them to be quick and tasty. But how do you make scrambled eggs, okay? Just put a few eggs in the hot pan. Do you think so? There are a few tricks to keep in mind so that the popular egg dish is perfect.
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Scrambled eggs for four people – you need:
Six eggs (size M)
- 4 tbsp milk
- 20 g butter or margarine
How do you make scrambled eggs?
- Eggs and milk well with a wire whisk or a fork whisk – the more delicate the ground, the more homogeneous the stirring. Then season with a bit of salt and pepper.
- Heat butter or margarine in a pan. Bring the eggs to a standstill over low heat, stirring slowly. A few minutes are sufficient for this. This way, the mixture stays nice and juicy and doesn’t dry out. The scrambled eggs are ready to serve and refine.
This is how you make scramble eggs that are particularly fluffy and juicy.
The milk is used to make the scrambled eggs creamier. You can also replace them with other dairy products to make the scrambled eggs even juicier. Everyone has their personal favorites: some swear by crème fraîche, others by cream, and still others by mayonnaise. Often 1-2 tablespoons are enough. The egg mixture is a bit richer but all the creamier. A dash of mineral water also makes the scrambled eggs nice and airy.
What can you do with the scramble eggs?
Scrambled eggs can be modified in many ways because they can be pimped up with vegetables, herbs, cheese, and the like. Our suggestions are sure to include one of your favorite combinations:
If you are starving, you can, for example, stir together a scramble egg made from eight eggs, some cream, and parmesan. There is also the Nuremberg sausages, which are just as easy to prepare. The combination is excellent as a quick dinner. Menemen, Turkey’s national dish, is similarly hearty and quick to make. A potent mixture of sucuk, feta, and vegetables is given on top with this scrambled egg variant. The recipe is a popular everyday breakfast.
Vegetarians are not neglected either. Various types of vegetables such as mushrooms, zucchini, and onions can be added to the egg mixture. To do this, sweat the vegetables in butter and then pour the egg mixture over them. The combination with antipasti is also delicious. Slices of wholemeal bread coated with herb butter go well with it – the healthy turbo snack is ready. With avocado and salmon, scrambled eggs quickly become a high-protein, low-carb dish out of the pan.
How long can you keep scramble eggs?
It is best to store leftover scramble eggs in the refrigerator and use them up within 1-2 days. Cold scramble eggs acquire a rubbery consistency when heated and lose their taste. We therefore recommend: Always prepare scramble eggs fresh.
What is the difference between scrambled eggs and omelets?
Omelette is always a great breakfast idea for the weekend, but how exactly is it different from scrambled eggs? It’s just the preparation method because, with an omelet, the egg mixture is poured over the ingredients in the pan and stagnates into a flat cake. The Spanish answer to the omelet is called a tortilla. In Italy, the famous egg dish is a frittata.
We even like to put the egg mixture in the waffle iron – this is how the omelet becomes particularly fluffy and also looks nice.
Also read: how to melt chocolate chips