Cooked using Austria's slow-stirring technique, Eierspeis is enriched with leftover boiled vegetables to make a quick, low-carb meal. Finished with chives, it packs neatly into a lunchbox too.
Melt the butter in a pan, add the leftover boiled vegetables and warm through over medium heat for 3 minutes, tossing.
Whisk the eggs with the salt and black pepper and pour over the vegetables, lower the heat and stir slowly for 5 minutes until softly set; this slow-stir technique gives Austrian-style Eierspeis its soft, loose curds.
Sprinkle with chives and serve hot right away.
Cooking the eggs over high heat gives you a dry scramble instead of soft, loose curds; keep the heat low and stir slowly. Allergens: contains egg and dairy.
If you do not have leftover vegetables, the same technique works with fresh chopped peppers and mushrooms. If you cannot find chives, fresh parsley works just as well.
Admin DadaGastro · verified in test kitchenTarifte 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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