Soft Scrambled Eggs
Soft scrambled eggs are a part of classic Estonian cuisine. In Estonian language, the direct translation of soft scrambled eggs is egg porridge. My grandmother prepared scrambled eggs or egg porridge in the same way as I describe here, and this is also how my mother prepares it.
A dish that works well for breakfast and is especially delicious with green herbs and crispy bacon. The secret to making a very soft and tasty scrambled egg is a relatively small amount of flour, a low cooking temperature and that this food should not let to boil – the water boils out and the silky softness dissapears.
Preparation time: 15 min
Level: Easy
Serves: two
Ingredients:
4 eggs
0.5 tsp wheat flour
350 ml of milk
Sea salt to taste
It is suitable to serve with well-fried bacon.
Preparation:
- Beat eggs with milk and flour until smooth, season lightly with sea salt. Salt can be added later at any time if necessary.
- Pour the mixture into a thick-bottom saucepan and cook on a very low heat, occasionally stirring the mixture from the bottom with a spoon mixture until it thickens slightly. Do not let the mixture boil to avoid water separation.
- At the same time, brown the bacon on a temperature higher than medium.
Mix the bacon into the scrambled eggs or place on plate separately. Transfer the scrambled eggs to a plate, add herbs if desired.
Serve immediately.
Ready!!
