John Myers
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Scrambled Eggs in Bed of Lettuce
The perfect scrambled eggs in bed of lettuce recipe with a picture and simple step-by-step instructions.
for the scrambled eggs
- 5 Eggs size M.
- 1 pinch Salt
- 1 pinch Colorful pepper from the mill
- 1 tbsp Butter for frying
for the salad
- 0,25 Iceberg lettuce cut into thin strips
- 2 medium sized Grated carrots to grate
for the dressing
- 100 g Natural yoghurt
- 2 tbsp Fl. cream
- 1 tbsp Orange syrup (own production)
- 1 tbsp Rapeseed oil
- 1 tsp Linseed oil
- 1 tsp Citrus salt (Z-M-O-Salt) own production
- Gift from my girlfriend from my own kitchen
- Colorful pepper from the mill
- 1 tbsp Chives rolls
- 1 tbsp Parsley, chopped
- “Imagine you want to make scrambled eggs – as you have done 1 million times in almost 40 years as a housewife and then suddenly a dwarf stands in front of you, looks at you in horror and just says:” But Chrisi, like that it doesn’t work! “That’s what happened to me. And then I received instruction from a 9-year-old how to make the perfect scrambled eggs. What can I say – it was really perfect. I have now shown my husband what I have just” learned ” . “
- For the salad, put all the ingredients for the dressing in a tall container and use the magic wand (whipping disk) to whip up a creamy dressing.
- Place on the salad that has already been prepared and lovingly arranged on a plate.
- For the scrambled eggs, crack open the eggs and whisk well in a bowl.
- Then add some colored pepper from the mill and whisk all again well.
- Put the butter in a pan and let it get hot. The right temperature is only reached when the butter has melted and bubbles. In addition, the first soft hissing must be heard.
- Now add the beaten eggs and let them set – do not stir yet.
- As soon as the eggs begin to stagnate, reduce the temperature to half, then salt the eggs and stir them only now.
- The scrambled eggs are ready when the whole egg mass is set but is still shiny. Remove immediately from the heat and serve.
- My husband ate them on buttered toast, I ate my scrambled eggs in a prepared bed of lettuce. Both variations were very good.
- I admit – I delayed the last step by a few seconds. That’s why my scrambled eggs have become a little too firm. I’m still in the practice phase. But they still tasted fantastic.
- Even if one or the other smiles now – my little magic mouse was very serious and, as always, I took her seriously. I admit, inside I also smirked when she stood in front of me like a little professor. That horror on her face because I wanted to put milk in the scrambled eggs and then also nutmeg “Chrisi, you don’t do that. We want to eat scrambled eggs and unstirred milk egg …” I will probably never forget. But by now I know her well enough to know how important cooking and baking are to her, how seriously she takes it and that she is hereditary double. Everyone in this family has the cooking gene. And why shouldn’t I try something new? It was really worth it. These scrambled eggs, which she then made for me on her own, were really perfect, probably the best of my life until dto. Maybe mine didn’t turn out like that today because I was missing one of your 2 most important ingredients – besides love, the fairy dust. Elves never cook without fairy dust. “Thank you, my little magic mouse, for teaching me the art of scrambling eggs. For Mike, I can never do it any other way. He was just as enthusiastic as I was.
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