Cold Scrambled Eggs
1 serving
20 minutes
Cold scrambled eggs are an unusual dish of British cuisine that surprises with its simplicity and originality. It resembles classic scrambled eggs but is prepared in a water bath, making the texture tender and uniform. After cooling, it gains density, allowing for easy slicing. Mayonnaise adds creamy softness while herbs provide freshness and aroma. An ideal dish for a light snack or appetizer on a festive table. Due to its cold serving, this scrambled egg pairs well with crispy toasts or vegetables. It's a culinary experiment that reveals the familiar taste of eggs from a new perspective.
1
Place a deep large pan or mold in a boiling water bath, grease it with oil, and pour the eggs into it.
- Butter: 1 teaspoon
- Chicken egg: 2 pieces
2
Keep on the ban until the eggs harden. Remove from heat. Cool down.
3
Flip it completely onto a plate. Spread mayonnaise on top and sprinkle with greens.
- Mayonnaise: 2 tablespoons
- Green: 1 bunch
- Salt: to taste
- Ground black pepper: to taste