Boiled Scrambled Eggs
by Editorial Staff
The boiled scrambled eggs in this recipe are incredibly tender. Honestly, I was surprised by the cooking method, but the experiment was a success! And if you serve such unusual scrambled eggs with butter, juicy tomatoes, and herbs, the taste of the dishes will become brighter.
Cook: 10 mins
Servings: 2
Ingredients
- Eggs – 5 pcs.
- Salt to taste
- Ground black pepper – to taste
For the filling (optional):
- Tomato – 1 pc.
- Butter – 15 g
- Fresh parsley – 2 sprigs
- Fresh dill – 2 branches
Directions
- Pour 1.5 liters of water into a saucepan and put on heat. Salt the water. Place a colander or sieve over the bowl and break the eggs into it. The liquid part should drain from the eggs, only the yolk and thick white remain. Beat the eggs well with a fork or whisk.
- When the water boils, make a funnel with one hand using a fork. And pour in the beaten eggs in a second thin stream. Cover the pan with a lid and cook the scrambled eggs for 20 seconds. Then turn off the heating. Gently discard the contents of the pan in a colander. Cut the tomato into slices. Grind the greens. We take the butter out of the refrigerator and cut it into small cubes.
- Put the boiled scrambled eggs on a plate. If desired, lay on the surface of the still-hot scrambled eggs slices of butter and a tray with tomatoes, sprinkle with black pepper and chopped herbs.
Enjoy your meal!
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