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    'Nduja Scrambled Eggs

    2 servings

    porties

    15 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    6 large eggs, lightly beaten

    1/4 cup (60ml) milk or heavy cream (optional; see note)

    1/4 teaspoon (1g) kosher salt

    1 tablespoon (15g) unsalted butter

    2 ounces (1/4 cup; 60g) 'nduja (see note)

    Freshly ground black pepper

    Thinly sliced fresh chives, for serving (optional)

    Sliced, toasted bread, for serving

    Instructies

    In a medium bowl, use a fork to beat eggs with milk (if using) and salt until homogenous and no visible egg whites remain, about 30 seconds.

    In a 10-inch nonstick skillet, melt butter over medium-low heat until foaming. Add egg mixture and cook, stirring frequently with a heat-resistant rubber spatula, making sure to scrape bottom and sides of skillet, until eggs begin to thicken and form small curds, 6 to 8 minutes. Continue to cook, stirring vigorously to break up large curds, until eggs are thick enough to hold their shape, 3 to 5 minutes longer.

    Add 'nduja and stir vigorously until incorporated and emulsified, about 30 seconds. Remove from heat and season with pepper. Divide scrambled eggs between individual serving plates, sprinkle with chives (if using), and serve right away with toasted bread.

    Notities

    Pronounced en-doo'-ya.

    Voedingswaarde

    Portiegrootte

    Serves 2

    Calorieën

    392 kcal

    Totale vet

    24 g

    Verzadigd vet

    9 g

    Onverzadigd vet

    0 g

    Transvet

    -

    Cholesterol

    595 mg

    Natrium

    1334 mg

    Totale koolhydraten

    14 g

    Voedingsvezels

    1 g

    Totale suikers

    2 g

    Eiwit

    29 g

    2 servings

    porties

    15 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    6 large eggs, lightly beaten

    1/4 cup (60ml) milk or heavy cream (optional; see note)

    1/4 teaspoon (1g) kosher salt

    1 tablespoon (15g) unsalted butter

    2 ounces (1/4 cup; 60g) 'nduja (see note)

    Freshly ground black pepper

    Thinly sliced fresh chives, for serving (optional)

    Sliced, toasted bread, for serving

    Instructies

    1

    In a medium bowl, use a fork to beat eggs with milk (if using) and salt until homogenous and no visible egg whites remain, about 30 seconds.

    2

    In a 10-inch nonstick skillet, melt butter over medium-low heat until foaming. Add egg mixture and cook, stirring frequently with a heat-resistant rubber spatula, making sure to scrape bottom and sides of skillet, until eggs begin to thicken and form small curds, 6 to 8 minutes. Continue to cook, stirring vigorously to break up large curds, until eggs are thick enough to hold their shape, 3 to 5 minutes longer.

    3

    Add 'nduja and stir vigorously until incorporated and emulsified, about 30 seconds. Remove from heat and season with pepper. Divide scrambled eggs between individual serving plates, sprinkle with chives (if using), and serve right away with toasted bread.