ReceptnaptárScrambled eggs with tomato and cucumber
Vegetable scrambled eggs are a quick, light and nourishing breakfast: fresh tomato and cucumber give a cool, tangy contrast to the soft eggs. The cucumber stays refreshing even when warm, which makes this scramble more special than the usual.
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Ingredients
Method
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- Heat the oil in a frying pan over medium heat and soften the onion for 2 minutes.
- Add the tomato and cucumber with a pinch of salt and cook for 2 minutes until the excess liquid evaporates.
- Beat the eggs lightly with a fork with the milk, salt and pepper.
- Lower the heat, pour in the eggs and cook slowly, stirring continuously and gathering them into large curds, for 2-3 minutes.
- Take the pan off the heat while the eggs are still slightly moist, as residual heat finishes them.
- Sprinkle with fresh herbs and serve at once with toast.
Source: Wikibooks Cookbook – Scrambled Eggs with Vegetables (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Cook the vegetables first so their water evaporates, otherwise the scramble turns watery.
- Make it slowly over low heat for a creamy rather than rubbery result.
- Take the pan off the heat before the egg is fully set.
- It is also wonderful with feta, goat's cheese or avocado.
Frequently asked questions
Why is my scramble watery?
The vegetables didn't cook long enough or too much liquid remained; let it evaporate before adding the eggs.
Can I leave out the milk?
Yes, but the milk loosens it slightly and makes it creamier.
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