Eierspeis, cooked using the Austrian technique of slow stirring, becomes a quick, low-carbohydrate meal with the addition of yesterday's boiled vegetables. Freshened with chives, it can also be packed in a lunchbox.
Melt the butter in a frying pan and add the leftover boiled vegetables. Warm over a medium heat for 3 minutes, turning them in the pan.
Beat the eggs with salt and black pepper and pour over the vegetables. Reduce the heat and cook for 5 minutes, stirring slowly, until the eggs set. This slow stirring technique gives Austrian eierspeis its soft texture and large curds.
Sprinkle with chives and serve hot straight away.
Cooking the eggs quickly over a high heat will make them dry rather than forming large curds. Keep the heat low and stir slowly. Allergens: contains eggs and dairy products.
Tarifte yumurtaları 5 dakikada pıhtılaştırmayı öneriyor ama benim ocağımda 5 dakika fazla geldi, yumurtalar kurudu ve lastik gibi oldu; 3 dakikada ocaktan almam gerekiyordu. Artan sebzeleri de biraz daha ince doğramalıydım, iri kaldılar.
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