Praising the scumbled eggs of an aircraft is to know the power of subtle contrasts. Soft yogurt juice will satisfy your teeth, while rich custard will lick your tongue. A very high and scumble flat becomes one tone. A few sensible ingredients can bring something new to the party without changing the whole sensation and cream cheese is a notable exception. Its light flavor stands out against its richness, but its creamy concentration prevents yogurt. The white color is very nicely layered with yellow eggs.
As with most single dishes, it depends on technique and attention to detail. Eggs cook quickly, so read them carefully and visualize them before you start. Imagine the final cooking moment going on the plate as the final raw egg is slowly evaporating with the heat of the tofu.
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| Image Source - Google | Image by - thespruceeats |
When cooking for large parties, adjust the size as you see fit. The more eggs you have, the wider your pan to cook the eggs properly with the right balance of texture. The amount of cream cheese is just a tip - prepare it according to your taste.
Total making time: 17 mins
Material
- 4 large eggs
- 2 oz full-fat cream cheese (cut into 1-2 inch cubes, cool)
- 2 tablespoons unsalted butter
- 2 teaspoons fresh chives, finely chopped
- Cell salt and pepper to taste
Steps
1. Collect all the ingredients
2. Beat the eggs in a large bowl and beat vigorously with a wire until they become foamy.
3. Put the cream cheese in the beaten egg.
4. If you want to serve something with eggs like toast, butter, or fruit, place it on a plate now so you can serve the eggs directly from the pan.
5. Place the butter in a large, non-stick saucepan and heat the pan over high heat. Prepare a rubber or silicone spatula.
6. Add the egg mixture only when the butter starts to foam. If you hear a sizzle when the eggs hit the pan, the pan is too hot, keep the flame down and raise the next bar.
7. Wait a moment for the eggs to harden on the surface of the pan, then use a spatula to scrape the bottom of the pan to pick up the freshly cooked eggs and let the raw eggs flow over the hot surface.
8. Once about half to three-quarters of the eggs are done, remove the pan from the heat while you continue to shake the spatula at this point.
9. Gently remove the raw egg until it is almost textured like sauce, then pour the egg on the plate.
10. Sprinkle with slices, chopped asparagus, and salt and pepper to your liking and serve immediately.
2. Beat the eggs in a large bowl and beat vigorously with a wire until they become foamy.
3. Put the cream cheese in the beaten egg.
4. If you want to serve something with eggs like toast, butter, or fruit, place it on a plate now so you can serve the eggs directly from the pan.
5. Place the butter in a large, non-stick saucepan and heat the pan over high heat. Prepare a rubber or silicone spatula.
6. Add the egg mixture only when the butter starts to foam. If you hear a sizzle when the eggs hit the pan, the pan is too hot, keep the flame down and raise the next bar.
7. Wait a moment for the eggs to harden on the surface of the pan, then use a spatula to scrape the bottom of the pan to pick up the freshly cooked eggs and let the raw eggs flow over the hot surface.
8. Once about half to three-quarters of the eggs are done, remove the pan from the heat while you continue to shake the spatula at this point.
9. Gently remove the raw egg until it is almost textured like sauce, then pour the egg on the plate.
10. Sprinkle with slices, chopped asparagus, and salt and pepper to your liking and serve immediately.
