For many Germans, scrambled eggs are simply part of breakfast or dinner. But one ingredient has nothing at all in it - claims an expert.
Scrambled eggs with tomato, ham or spinach? No matter how with which extras you prepare your scrambled eggs: You should now remove one ingredient from your list, as a cooking expert reveals.
Cooking experts give tips for perfect scrambled eggs
Robby Melvin, head of the Southern Living magazine's test kitchen, strongly advises against stretching the eggs with milk or cream - as many hobby chefs do. Because this only leads to the fact that the good taste is watered down and the scrambled eggs turn into a pale and rubbery something.
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According to Melvin, the best scrambled eggs can be obtained by melting butter in a pan at a medium temperature until golden yellow, stirring the eggs in a bowl and then adding them to the pan. Then let the eggs freeze, then pull the spatula over the bottom of the pan until the scrambled eggs are ready. Yes, it's that simple, it's that quick and it tastes so tasty ...
Also interesting: That's why you shouldn't break eggs on the bowl. And: You have to know this fried egg trick. But: Also note this recall in Bavaria due to the risk of samonella.
By Andrea Stettner / Video: Oath
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