August 09, 2017


Large eggs - 2
Milk -1 tbsp
Cottage cheese - 1 dessert spoon
Fresh snipped chives - 1 tbsp
Salt and freshly ground pepper


  • Beat eggs with salt and pepper.
  • Place saucepan over a gentle heat, then add the milk to moisten the pan, whirling it around the edges.
  • Add the eggs and, using a wooden fork, briskly stir backwards and forwards through the liquid egg.
  • Keep on scrambling until three quarters of the egg is a creamy, solid mass and a quarter is still liquid.
  • Now add the cottage cheese and chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left.

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