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Hokkaido scrambled eggs

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Ingredients for 1 servings:

  • 300 g pumpkin flesh (Hokkaido), prepared and weighed
  • salt water
  • 2 eggs
  • some milk
  • 1 tbsp chives
  • some lemon pepper
  • some salt
  • 1 dashes lemon juice
  • some sugar
  • some pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

soft-boiled pumpkin with scrambled eggs

Cut the pumpkin into small pieces and simmer in a little salted water for about 10-12 minutes, adding a little sugar. I always use a nonstick pot so I don’t have to use a separate pan later. Whisk the eggs with the milk in a small bowl and add salt, pepper, lemon pepper, and chives. Once the pumpkin is soft, drain the water if necessary and mash the pumpkin a little more if desired. Add the beaten egg and stir until the eggs reach the desired consistency. Season to taste and serve. It may sound unusual, but it tastes really delicious and is a different version of scrambled eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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