If you want to prepare perfectly creamy, still soft and not at all dry scrambled eggs, you need one thing above all: More patience than heat.
On the one hand, too much heat causes the set egg mass to brown quickly and, on the other hand, it quickly becomes too dry – the scrambled eggs become crumbly and unsightly.
The perfect scrambled egg is therefore colorless and shiny.
This variant is a popular breakfast classic with bacon and onions.
- 30 g bacon, cut into small cubes
- 1/2 small onion in brunoises
- 15 grams of butter
- 4 cherry tomatoes, 2 diced and 2 quartered
- 3 eggs
- a few stalks of chives
- Salt (or the homemade herb salt for even more flavor)
- 1 pinch ground nutmeg
The procedure in pictures: