Egg: 3
Light cream: 40g
Butter: 5g
Salt: 2 pinches
1. Melt the butter in a 20 cm wide pan and coat the entire inside of the pan with it.
2. Crack the eggs in the pan.
3. Heat them for 30 seconds.
4. Add the cream and the salt and gently try to scramble them with a silicon or wooden spoon.
5. Keep scrambling (about 2-3 minutes) until all ingredients are well mixed and the texture is soft and cooked.
6. Serve it with coffee and a well-toasted bread.
Tip: Scrambling fast or too much will spoil the creamy texture.
Chicken: 300-400g
Vegetable pasta: 250g (your favorite type)
Quick rising yeast: 2 ½ tsp
Salt: 1 tsp
Yufka dough: 12 sheets (12x12 cm)
Balsamic: 3 Tbsp
Zucchini: 1
Bell Pepper: 1, small