Scrambled Eggs
2 servings
30 minutes
Scrambled eggs are a classic dish of Russian cuisine that combines tenderness, creaminess, and rich flavor. The origins of this recipe date back centuries when simple yet nutritious dishes were valued for their speed and accessibility. The addition of cream and milk makes the texture particularly airy and silky, while butter adds a rich aroma. This dish is perfect for both a morning breakfast and a light dinner. Topped with fresh leeks and ground black pepper, the scrambled eggs gain a slight spiciness and freshness. It can be served with crispy bread or vegetables, creating a harmonious and balanced taste. A simple yet flawless recipe in its elegance that warms the soul and delights the palate.
1
In a bowl, lightly whisk the eggs, milk, and cream, and add salt.
- Chicken egg: 6 pieces
- Milk: to taste
- Double cream 40% fat: 2 tablespoons
- Salt: to taste
2
Place a large skillet over low heat. Wait for it to heat up. Add oil and wait for it to start foaming, then pour in the eggs and slowly move them around the bottom and edges of the skillet. Continue to move them for 2-3 minutes until the eggs are tender and creamy.
- Butter: 50 g
- Chicken egg: 6 pieces
3
Remove the pan from the heat and transfer the eggs to a plate with a spoon. Sprinkle with chopped leeks and black pepper, serve immediately.
- Leek: 1 head
- Ground black pepper: to taste
