Scrambled Egg Sandwich
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Soft scrambled eggs with cheese and pesto between slices of buttered toast. No country is claimed and none applies, this is a breakfast sandwich in the general Western sense. The contributor frames it as a family recipe passed down through several generations, and the one technique it carries is worth taking seriously, because it is the thing most people get wrong. Eggs are scrambled over medium-low heat, moved constantly, and taken off while they are still slightly looser than you want them. Residual heat finishes the job in the pan and again between the hot toast. Cooked over high heat, egg proteins tighten and squeeze out their water, which is why fast scrambled eggs end up rubbery and sitting in a puddle. Milk is a matter of preference rather than technique. It loosens the curds and makes them milder, and plenty of cooks leave it out entirely for a richer result. Egg sandwiches exist in one form or another almost everywhere, and Africa has its own, the Ugandan rolex, an omelette rolled inside a chapati, is on this site and is a genuinely different thing. The source's calorie breakdown has not been carried across.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Crack the eggs into a bowl and beat them well with the milk, salt and pepper.
Melt the butter in a skillet over medium-low heat and pour in the eggs.
Move the eggs constantly and gently as they set, until they form soft curds, about 6 to 8 minutes. Low and slow is the whole technique here.
Take the pan off the heat while the eggs are still slightly looser than you want them. They carry on cooking in the pan and again between the hot toast.
Build each sandwich by layering toasted bread, cheese, the scrambled eggs and pesto, and close it with a second slice.
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