AI illustrationJajecznica — Polish soft scrambled eggs
10 min2 portionsneeds your attentionPolishdairyegggluten
Why it worksLow heat and patience are the whole method. Polish scrambled eggs are soft and creamy, never dry.
Ingredients
- 5 eggs
- 25 g butter
- 40 g spring onions
- 200 g bread
- 80 g bacon
Method
- Chop the bacon. Melt the butter in a frying pan on medium heat. Fry the bacon for 3 minutes, until the fat melts and it starts to crisp.
- Beat the eggs with a pinch of salt. Turn the heat to low and pour in the eggs.
- Stir slowly all the time for 3–4 minutes, until the eggs are soft and creamy.
- Take the pan off the heat while the eggs still look a little wet. They keep cooking on the plate. Add sliced spring onions and eat with bread.
A portion: about 700 kcal · 30 g protein · 49 g carbs · 41 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
