Anglo-American Scrambled Eggs

The simplest dish, and what an excellent taste! Classic egg scramble is the same as scrambled eggs, only in the Anglo-American style. This is a worthy alternative to the classic omelette for breakfast. It goes well with strong coffee and wheat toast.
cook time: 10 min
Zoe Kendrick
Anglo-American Scrambled Eggs

Nutrition Facts (per serving)

166
Calories
13g
Fat
2g
Carbs
9g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Butter 1 tbsp
Milk 5 tbsp
Eggs (C1) 3 pc

Recipe instructions

Step 1

Step 1
How to make a classic scrambled egg? Prepare the necessary ingredients. 20 minutes before cooking, remove food from the refrigerator. The freshness of the eggs must be checked in advance by lowering them one by one into a glass of drinking water. If the egg floats, it is not fresh. A suitable egg should lie horizontally on the bottom.

Step 2

Step 2
Wash the eggs under running water and beat them into a bowl. Stir with a fork until the white and yolk combine. You just need a homogeneous mass. Pour in milk and add salt. Stir the mixture again until smooth.

Step 3

Step 3
Heat a small nonstick frying pan over medium heat. Melt the butter. In the classic recipe, scramble is fried in butter, not sunflower oil. Butter will significantly enrich the taste of the finished dish.

Step 4

Step 4
Pour the egg mixture into the pan and wait about 20 seconds until the egg is just starting to set. The heat should be medium, do not cover with a lid.

Step 5

Step 5
Immediately start mixing the eggs with a spatula in different directions, avoiding the formation of large pieces. Scramble is prepared very quickly, a couple of minutes at most, but, of course, it will be different for everyone. The exact time depends on the operating characteristics of your stove. When the mass becomes light and fluffy, but still somewhat moist, as in the photo, it means that the scramble is ready! This is the degree of readiness of a classic scramble.

Step 6

Step 6
But personally, I kept the scramble on the fire for another half a minute. At what stage to stop the heat treatment is up to you. In any case, the scramble should not have a golden brown crust. This is a story about airiness, light humidity and light color. Before serving, pepper the dish to taste. Scramble is served immediately, sometimes right in the container in which it was cooked. Bon appetit!

Additional rubrics

Related recipes