Composition / ingredients
Step-by-step cooking
Step 1:
Choose the products that you will need to cook scrambled eggs.
Step 2:
Turn on the stove and heat up the pan, adding 30 grams of butter to it, then cut 1/3 of the onion.
Step 3:
Put the chopped onion in a frying pan, pass it stirring until it is transparent and cut into small pieces of bacon slices.
Step 4:
Add bacon pieces to the pan and stir fry them lightly.
Step 5:
Cut each of the cherry tomatoes into four parts and finely chop the dill greens.
Step 6:
Break into a frying pan, without damaging the yolk, quail eggs and add sea salt and pepper to taste.
Step 7:
We continue to cook our dish for another five minutes.
Step 8:
Sprinkle the finished scrambled eggs with chopped dill greens and serve them on the table for a family breakfast.
Quick and easy-to-cook scrambled eggs, which is sure to saturate and delight everyone at a family breakfast!
Fried eggs, which is prepared for one two three! Bacon gives a delicate smoked flavor, and tomatoes with dill give spring freshness!
The properties of quail eggs are truly unique, it is a natural vitamin complex. Eggs weigh from 9 to 18 gr. depending on the breed, and the shell is thin and fragile. The composition of one quail egg can replace a handful of tablets and food additives. The quail egg contains a group of antioxidants that protect cells from heavy metal salts. Quail eggs reduce the risk of tumors. Nutritionists prefer quail eggs over chicken eggs, referring to the high cholesterol content in chicken eggs – 570 mg. However, quail eggs contain more cholesterol – 600 mg, but it is neutralized by lecithin. Chicken eggs have less cholesterol, but no lecithin. Lecithin in combination with cholesterol does not harm the heart and strengthens blood vessels.
In ancient Chinese recipes, among the products that can increase the strength of the body there are quail eggs. But the Japanese have proved that quail eggs have a positive effect on the mental abilities of children. There is a Japanese rule that says: "... daily consumption of 2-3 quail eggs is mandatory for children and adults."
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled bacon - 447 kcal/100g
- Quail egg - 168 kcal/100g
- Onion - 41 kcal/100g
- Sea salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
