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)
181.2 in 100g
8.36 in 100g
4.91 in 100g
0.79 in 100g
14.67 in 100g
Saturated fat (g)
4.48 in 100g
0.46 in 100g
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.