Scrambled eggs will be more productive

More on the plate with the same amount of eggs.

scrambled eggs should be loose and fluffy. In the normal preparation in the pan, however, evaporates a large amount of the liquid, the amount left to serve is often disappointing.

If you add half a eggshell of milk or water per egg, whisk everything very carefully and then let the mixture falter in the pan, you can enjoy a much higher yield. Also keep warm for a little longer, e.g. brunch is not a problem, it stays attractive and does not dry out so quickly.

Cutting cheesy spinach egg scramble | March 2024