How to cook unusual green scrambled eggs
What can be more simple and boring than the scrambled eggs? Only the jacket potatoes can. However, even such an ordinary dish can be cooked in an extraordinary way. But, frankly speaking, it will make the process of cooking a bit more complicated.
- Piece of red cabbage
The most difficult thing in this recipe is how to get the red cabbage juice, as exactly this juice will give that extraordinary colour to the trivial scrambled eggs. I chopped the cabbage, I squeezed its juice through a strainer thoroughly. However, it will be easier to squeeze if the cabbage isn’t chopped, but grated.
You don’t need much juice, a couple of spoons will be enough. The more juice you get, the brighter the colour will be, but it will badly influence the taste, and the scrambled eggs will be crumbly.
Break the eggs into a bowl carefully and separate the yolks from the whites. Put the yolks away for a while.
Slightly shake up the whites with a fork.
Add the milk, about 1/3 of the whites volume.
And now comes the most interesting thing – the magic! Pour the cabbage juice into this mixture.
Mix it up thoroughly, and you will see the mixture becoming blue.
Pour some seed oil on the warmed-over pan and add the mixture in it.
Spread the yolks carefully. The fact that we added them intact, and not shook up with the whites will make your dish even brighter! Cover the scrambled eggs and put them on a slow fire until the yolks get as ready as you like.
- According to their taste, the green scrambled eggs can hardly be considered as the “course of the year” (personally I prefer usual fried eggs), but they are perfect to surprise your folks.
- If you add less cabbage juice, the scrambled eggs won’t be green, but blue.
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