scrambled eggs
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Scrambled eggs , usually called egg dish or egg lard in Austria , is a simple dish made from eggs that are cooked in a pan.
preparation
For preparation, raw eggs are cracked open, whisked and whipped in butter or vegetable oil over a mild heat . The beaten eggs are often mixed with a little milk , cream , water or crème fraîche to make the scrambled eggs creamier and looser. Alternatively, the eggs can be whipped directly into a pan with melted butter and mixed with other ingredients while cooking. Depending on your preference, the egg mixture can be cooked evenly by stirring, turning or scraping with a spatula . Continuous movement of the scrambled egg gives it a creamier consistency; less frequent stirring results in larger pieces and a firmer consistency. The scrambled eggs are ready when they are set but still moist and shiny. The scrambled eggs are peppered and salted afterwards so that they do not soak in the pan.
Usual supplements are herbs such as basil , parsley or chives , bread cubes , cheese , mushrooms , onions , tomatoes and other vegetables as well as bacon , ham , North Sea crabs or prawns (shrimps).
In the catering industry , scrambled eggs are often prepared with pasteurized finished products to prevent the spread of salmonella .
In other countries
In Italy scrambled eggs are called Uova strapazzate , in Spain Huevos revueltos .
In Greece there are different names that refer to slightly modified recipes:
- Kagiana (Καγιάνα, from Persian Khâgine = omelette ). This name was spread by the Ottomans , which is why it is also used in other Balkan countries , for example Kajgana ( Serbian - Cyrillic кајгана , Serbia ).
- Stressazada ( Στραπατσάδα ), usually dressed with tomatoes.
- An old name is Sfungaton ( Σφουγγάτο ), this variant was often with asphodel seasoned.
Web links
- Gordon Ramsay's Scrambled Eggs on YouTube , accessed March 23, 2020.
Individual evidence
- ^ The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 856 .
- ↑ The great horror. September 17, 2012, accessed on May 1, 2020 (German).
- ↑ Delicious scrambled eggs from the bakery? What you are really given makes you mad. February 13, 2019, accessed May 1, 2020 .
- ↑ Liquid egg products | Hospitality / bulk consumers. Retrieved May 1, 2020 .
- ↑ paules.lu .
- ↑ tobiaskocht.com .
- ↑ historyofgreekfood .