Spicy scrambled eggs

Ingredients for 2 servings:

• 6 eggs
• 1 tbsp tarragon, shredded
• 2 pinches of white pepper
• n. B. Salt
• 4 tbsp milk
• Spring onion(s), 2 green stalks, approx. 30 cm
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp soy sauce, dark
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Crack eggs into a bowl, add tarragon and white pepper. Whisk eggs. Add salt to taste. Add 4 tablespoons of milk to the mixture. Stir to combine. Slice 2 green spring onions into rings and blanch them in boiling water for about 30 seconds, then add the egg mixture. Slice the onion, then quarter the slices. Finely chop the garlic clove. Put the olive oil and onions in a cold frying pan and set over high heat. Stir quickly and constantly until the onions become translucent. Add garlic, reduce heat to low, and stir gently until the edges of the onions begin to brown. Pour in the egg mixture and stir slowly. Before the eggs set, add soy sauce and fry slowly, stirring, until the desired consistency is reached. Tip: Instead of an onion, you can also use sliced ​​green onions; add this to the cracked eggs. This goes best with a slice of farmhouse bread with a thin cream cheese spread, sprinkled with grated hard cheese and thin slices of radish.