Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a classic scramble, you will need: eggs, milk and butter, all at room temperature (take them out of the refrigerator 20 minutes before cooking). As well as salt and ground pepper. The freshness of the eggs should be checked in advance, alternately dropping them into a glass of drinking water. If the egg has surfaced, it is not fresh. A suitable egg should lie horizontally on the bottom.
Step 2:
Wash the eggs under running water and drive them into a bowl. Stir with a fork until the protein is combined with the yolk. There is no need for bubbles here, you just need uniformity of mass. Pour in the milk and add salt. Stir the mixture again until smooth.
Step 3:
Heat a small non-stick frying pan over medium heat. Melt the butter. In the classic recipe, scramble is fried in butter, not sunflower oil. Butter will greatly enrich the taste of the finished dish.
Step 4:
Pour the egg mixture into the pan and wait twenty seconds until the egg just starts to set. The fire is medium, we do not cover it with a lid.
Step 5:
And immediately start mixing the eggs with a spatula in different directions, preventing the formation of large pieces. Scramble is prepared very quickly, maybe a couple of minutes, but, of course, everyone has different ways. When the mass becomes light and fluffy, but still moist, as in the photo of this stage, the scramble is ready! This is the degree of readiness of the classic scramble.
Step 6:
But personally, I held the scramble on the fire for another half minute so as not to worry once again... It's like roasting steaks, it's a matter of taste. Someone loves a medium, and someone - only a full roast. At what stage to stop the heat treatment is up to you. In any case, the scramble should not be with a ruddy crust! This is a story about airiness, light humidity and light color. Before serving, pepper the dish to taste.
Scramble is served immediately, sometimes directly in the dishes in which it was cooked. It goes well with strong coffee and wheat toast.
Scramble is the same as our scrambled eggs, only in the Anglo-American manner. This is a worthy alternative to the classic omelet for breakfast. Only it's easier to cook, as for me ...
In the classic version, the scramble should be moist, as if damp to the eye. But nothing prevents you from holding it on the fire for half a minute longer until it is fully cooked. After all, peace of mind is important, isn't it?! ;)
The scramble has an interesting and unusual texture. A kind of egg pieces. And to taste - an ordinary omelet in butter.
Will not like this dish except for those who can't stand eggs. My family tasted scramble with pleasure! And I, in turn, liked to cook it.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
