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Scrambled eggs

Scrambled eggs


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Take a piece of husband and treat yourself to a delicious breakfast. ;)

  • leaves of 2 green onions
  • dill
  • 4 eggs
  • 2 tablespoons cottage cheese
  • 2 tablespoons oil
  • 1 tomato for decoration
  • salt
  • pepper

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggs jumari:

Wash the onion and dill and chop them.

Put the oil in the hot pan, add the onion and dill and cook them a little.

Put eggs in a bowl, add cheese and stir. I had cheese made by us at home.

Pour eggs and cheese into the pan and mix.

Arrange the eggs nicely on a plate, decorate and serve with toast.

Good appetite!




Caviar with scrambled eggs

If you want variations on the theme of caviar, respectively some wonderful snacks for a brunch with champagne / prosecco, I suggest some sofas with caviar and scrambled eggs.

Bread: cut the slices of good bread core into a kitchen shape. Grease with butter on one side and fry in a hot non-stick pan over medium heat until the core turns golden brown. Turn, fry on the butter-free side. Let it cool for a few minutes, while you prepare the eggs.

Scrambled eggs: there are many ways to get very good fried eggs. Only with oil, only with butter, on low heat, on high heat, etc. All are good and perfect are the ones you like. For caviar, however, I prefer a very simple approach, with an extremely velvety result. Put the water to boil in a small pot and place a non-stick pan on top, with a concave bottom (not straight, as it risks slipping). Throw a tablespoon of butter in it, beat the eggs, season with salt and pepper and pour them into the pan when you see that the butter has melted. Stir constantly with a silicone spatula, until you get some wet and velvety scallops. Don't dry them! They should be slightly moist and gelatinous.


15 mistakes we all make when cooking eggs

There are many who break the eggs directly into the pan, then mix them there with a spatula. It is wrong! It is best to mix them in a bowl, as in the case of the omelet, then add them to the hot pan to make sure they are cooked evenly.

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How to make the perfect recipe for scrambled eggs

The secret to perfect scrambled eggs lies in beating the eggs well before they are cooked. While beaten, the eggs incorporate air, which produces fluffy scrambled eggs. It's exactly what you want from scrambled eggs.

There is another secret for perfect scrambled eggs: to be lifted from the pan before they are completely ready. By doing so, you will prevent them from burning - a problem often encountered with scrambled eggs.

One important thing to know: scrambled eggs continue to burn for a few more moments after you take them off the fire. So you don't have to wait for them to be fully cooked and only then put them on the plate. Take them out of the pan when they are almost ready because the process will end on the plate.

So that the scrambled eggs, to which you added the tomatoes and onions, are not watery, prepare the tomatoes and onions separately and then add them to the eggs.

And one more thing: make sure that the pan in which you prepare them is non-stick, and the spatula used should be made of heat-resistant plastic so as not to scratch the cooking pot.


  1. Add a tablespoon of olive oil to the pan and let the diced tomatoes brown.
  2. Beat the eggs in a bowl and add the basil, salt and pepper (to taste).
  3. Fry the slices of p & acircine.
  4. When the tomatoes have softened, place them on one side of the pan and add the cheese over them so that they have time to melt.
  5. & Icircn the other side of the cigarette, pour the eggs and mix them constantly with a spatula. Squeeze them for 2-3 minutes, until they are homogenized and there are no more undone parts.
  6. Finally, mix the eggs with the tomatoes and cheese.

In some networks, it is recommended to use a single type of cheese, but you can be inventive and use several types (cheese, telemea, cottage, Emmental, etc.). Also, the skin you use must be denser and more consistent. Good appetite!


Pancakes with scrambled eggs

Who would have thought that scrambled eggs work great with fluffy pancakes?

This is a recipe for a hearty breakfast that should keep you hungry until lunch, but just as well, it can be a delicious lunch with a light salad.

Eggs contain a lot of nutrients, proteins and have a fairly low caloric intake, so they are a perfect choice for people trying to lose weight or maintain body weight.

Let's not forget that they are also delicious, so you have every reason to try them.

Ingredients for pancakes with scrambled eggs:

Black pepper, freshly ground

20 grams of green onions, plus 2 grams for decoration.

Method of preparation:

Preheat the oven to 200 degrees Celsius. Mix in a bowl the flour, milk, eggs and brown sugar.

Put a dough polish in the pan and cook until golden and air bubbles start to appear on the edges, then turn on the other side. Remove the pancakes and keep warm, covered with a towel.

When they are ready, put them in the preheated oven for the period in which you will cook the eggs.

In a large bowl, mix eggs with milk. Take a large frying pan and put it on medium heat. Add a tablespoon of butter and when it has melted and starts to froth, add eggs.

Reduce the heat to low and continue to mix the eggs with a spatula, until they are made to your liking. Add green onions, finely chopped, and mix gently, then season with salt and pepper and remove from heat.

Take each pancake and fill it with the mixture of scrambled eggs and green onions, garnish with the rest of the green onions and serve hot.


Traditional pasta recipe from jumari

It is a very dear new recipe because we prepare many snacks from it later.

Scallop paste it is also consumed as such, spreading slices of toast with it.

However, we use it a lot in salty doughs: for breads, for croissants, even for bread.

Scrambled pasta can be stored in the refrigerator for a long time.

It is placed in glass jars that close tightly. If we have small jars for a portion, so much the better.

Any can can be stored for a long time if it is not opened. After opening it should be consumed in a few days. Once in contact with air, it becomes contaminated if not consumed in 2-3 days.

We also like pickles more in the sauerkraut dish- See the Recipe Here!

But most of all we like simple, with mustard and homemade bread.

Mustard is also added to the jumari paste. So imagine how good it can be, if you haven't tried it yet!

* Remember that I am waiting for you every day with many recipes, new ideas and many other news and so on facebook page

* You can also sign up for Recipes group of all kinds

And on the group you will be able to upload your recipes, especially with dishes inspired by this blog. We will be able to discuss menus, food recipes and much more.

To see the recipe in pictures during cooking, go to photo gallery From lower!


Scrambled eggs with corn, cheese and ripe tomatoes

Bake the tomato slices greased with a little oil and seasoned with salt and pear, in the hot oven for 8 minutes.

Meanwhile, place the corn in the microwave for 3 minutes on high power. Clean the corn on the cob with a knife.

Heat the oil in a pan over medium heat. Add the corn kernels, salt and pepper and cook for 1 minute. Add beaten eggs and cook for a few minutes, stirring with a spatula.

Turn off the heat and sprinkle with the crushed goat cheese.

Serve eggs with ripe tomato slices.

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Toast with scrambled eggs and baked asparagus

To start your day strong, make sure you take your dose of protein from the first hour!

For a special brunch or for a breakfast full of flavors and energy, I recommend you try the toast recipe with scrambled eggs and baked asparagus.

Are you a big fan of toasts and do you like to try new combinations? If you don't like a toast with tomatoes and basil, I suggest you go to another level and try a toast with scrambled eggs and asparagus. Provides protein, fiber and important nutrients found in asparagus.

Ingredients for toast with scrambled eggs and baked asparagus:

-20-25 thin asparagus threads

-extravirgin olive oil

-salt salt and black pepper, freshly ground

-4 slices of bread with thick crust or ciabatta

-1 tablespoon skim milk

-60 gr of grated or diced Swiss cheese

-60 gr of pancetta or bacon.

Method of preparation:

The asparagus is placed on a tray lined with baking paper. Sprinkle with extra virgin olive oil, season with salt and pepper and bake for 5-8 minutes. When lightly browned, remove and hand.

The bread is toasted on both sides then greased with butter.

Beat the eggs in a bowl then mix with the skim milk. Put 1 tablespoon of butter in a non-stick pan. When it has melted, add the egg and milk mixture. Leave to cook until air bubbles appear on the edges, then mix until the eggs are almost completely cooked.

When the eggs are almost ready, add the cheese and mix well until it melts. Take the pan off the heat. Put eggs on slices of bread. Put 4-5 strands of baked asparagus on top and sprinkle with pancetta or bacon. Serve immediately.


Ingredients Traditional jumari pasta, step by step recipe

  • 250 grams of pork tenderloin
  • 2 large cloves of garlic
  • 25 grams of spicy mustard
  • salt and pepper to taste
  • green parsley for sprinkling
  • slices of homemade bread for serving

Traditional jumari paste, clarifications

As an introduction, I tell you that the above weight is strictly indicative. More clearly, I made pasta from ¼ a pound of jumari today. As well, however, you can make from just 100 grams or a kilogram, depending on your needs.

The twins are made to last. Likewise, the jumari paste will last a long time and well, if you keep it in a box or a tightly closed jar, in a cool place.

Adapt the amount of garlic and mustard to your tastes. In my opinion, as much as I put it is just fine, but obviously not everyone has the same preferences.

I recommended the spicy mustard, I say it's essential. This pasta needs a brave taste and a faster mustard helps. Pepper, too, I said according to taste, but I would say that pasta requires a lot of pepper, so do not skimp.

Sprinkle parsley is & # 8230 how to say? An illusion. The illusion that we added something fresh to our sandwiches, so they suddenly became healthier. Kind of like a salad. A pork salad.

Traditional scallop paste, preparation method

1. The scallops and garlic are passed through the meat grinder, with a larger sieve. Although the name of the dish is "pasta", it's nice to find a crunchy piece in this pasta. So we don't use a fine sieve.

2. Add the spicy mustard over the chopped scallops and mix well.

3. Season, tasting frequently, with salt and freshly ground black pepper. Add the salt and pepper gradually, so as not to be surprised that I made a mistake in making the pasta too salty. Too spicy, in my opinion, it's hard to do, swallow pepper relentlessly. Mix well.

4. Incredible, but true, the dish is ready! Spread the jumari paste on slices of rustic bread, sprinkle (or not) with chopped green parsley and we just finished making a damn tasty appetizer.

If we have a little scallop paste left, we put it in a box / bowl / jar and close it tightly. Store perfectly in the refrigerator for a week. Sure even more, but he couldn't stand it any longer physically. May it be useful to you!


Video: Η πιο εύκολη ομελέτα. Omelete. (July 2022).


Comments:

  1. Spere

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  2. Espen

    Aren't you the expert?

  3. Emmitt

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  4. Ashtaroth

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  5. Mar

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  6. Amarri

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  7. Espen

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