Scrambled Eggs in the Batter
by Editorial Staff
An original breakfast of simple products – unusual scrambled pancakes! Scrambled eggs are fried in kefir-based batter – something very similar to juicy and soft pies or pancakes with an interesting filling turns out. Incredibly delicious!
Ingredients
- Eggs – 4-6 pcs.
- Salt to taste
For batter:
- Kefir – 120 ml
- Flour – 75 g
- Eggs – 2 pcs.
- A mixture of Provencal herbs – 1/3 teaspoon
- Ground curry – 1/3 teaspoon
- Soda – a pinch
- Salt to taste
For frying:
- Vegetable oil – 60-75 ml (3-4 tablespoons)
Directions
- Cooking batter. Break 2 eggs into a deep bowl, add Provencal herbs, curry, salt, and soda.
Pour in kefir. Beat well with a mixer, whisk, or fork. Add flour. Mix well again. - We fry the eggs. In a frying pan, heat about 1 tablespoon. a spoonful of vegetable oil. We break the eggs at a short distance from each other, trying to keep the yolks intact. Add salt and fry the fried eggs over medium heat for about 3 minutes, until the proteins “set”. If the protein starts to spread too much in the pan, you can carefully move it with a spatula to the middle so that the eggs look neater.
- Carefully, trying not to damage the yolks, we turn the ovaries. Fry for about 1 minute more. Add vegetable oil if necessary. I yellowed the remaining liquid so that the filling of the pancakes with scrambled eggs was juicier, but you can fry the eggs and until the yolk “sets” completely – it will take 2-3 minutes. Then transfer the fried eggs to a plate and cool slightly.
- Heat the remaining vegetable oil in a frying pan. Dip the slightly cooled eggs in the batter and dip on all sides. Fry the eggs in butter over medium heat for about 2 minutes, until browned.
- Then turn the resulting “scrambled eggs” on the other side and fry for another 1-2 minutes until golden brown.
- Put the finished eggs in batter on a plate and serve.
Enjoy your meal!
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