Creamy scrambled eggs
I love the creamy texture of scrambled eggs, but I strongly dislike the idea of eating eggs raw, so I hacked a scrambled eggs recipe to be both completely set, creamy, and pack a crunchy punch as an extra. It's so delicious with fresh bread or toast, and the consistency makes it spreadable like a cottage cheese! I come back to this recipe quite often, because it's simple, fast and feels luxurious ;-)
Ingredients for 1 portion
- 3x Egg (150g)
- 1x Shallot (50g)
- Crème Fraîche: 2 spoons (30g)
- Rapeseed oil: 1 spoon (15g)
- Salt: ½ teaspoons (3g)
- Herbs: 1 spoon (15g)
- Black pepper: ¼ teaspoons (1g)
- Garlic powder: ½ teaspoons (3g)
Step #1: Fry shallots (3 minutes)
Chop shallot into small bits and fry on a medium-high heat in the rapeseed oil until tender and glassy.
Step #2: Fry eggs (2 minutes)
Pour eggs over the shallots and instantly scramble before they set.
Let the eggs set for 30 seconds, then scramble with a spatula, keep doing that as long as they aren't almost set.
Step #3: Cream up! (2 minutes)
When eggs are almost completely set, place 2 tablespoons of cream and mix thoroughly.
When the cream dissolves and warms up, add black pepper, garlic powder and herbs, then adjust with salt to taste.
Nutritional value of 1 portion (266g of 266g total)
|
482.44
Calories (kcal)
181.2 in 100g
21% GDA
|
22.27
Protein (g)
8.36 in 100g
44% GDA
|
13.08
Carbohydrates (g)
4.91 in 100g
4% GDA
|
2.11
Sugar (g)
0.79 in 100g
2% GDA
|
39.07
Fat (g)
14.67 in 100g
47% GDA
|
11.93
Saturated fat (g)
4.48 in 100g
47% GDA
|
1210.0
Sodium (mg)
0.46 in 100g
20% GDA
|
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.