Scrambled eggs

3 servings
15 min

How to make scrambled eggs? First, prepare the necessary ingredients. Take large selected eggs. To make scrambled eggs not only tasty, but also beautiful, it is better to use village eggs with a large yolk of saturated yellow color. Be sure to take fresh eggs. You can replace butter with vegetable butter.

Put the pan on a slow heat (I have this 2 out of 9 mode) and warm up well. This can take up to 5-7 minutes. Lay out a slice of butter and melt. When the oil begins to bubble, carefully and in no hurry break the eggs into the pan, trying to keep the yolk whole. It is very important to warm up the pan in advance so that the protein, when in contact with the hot surface, immediately sets and does not spread throughout the pan in a thin layer.

Simmer the scrambled eggs without a lid for about 5 minutes. The squirrel must grip, and the yolk remains semi-liquid and bright. So that the yolk does not tighten with a whitish film and retains a semi-liquid consistency, it is better not to cover the pan with a lid. And if you cover, then no longer than 1-2 minutes. In this case, fire cannot be added, otherwise the scrambled eggs will quickly fry and the yolk will harden.

In general, it is better not to move away from the stove so as not to miss the moment when the proteins are ready, and the yolk is still liquid. Salt the scrambled eggs at the very end and only the protein part, as white ugly spots will appear on the yolk from salt.

Transfer the finished scrambled eggs to a dish, garnish with halves of cherry tomatoes, slices of bread and sprigs of greens. Enjoy your meal!