Ginger with egg
Composition / ingredients
5
servings:
Cooking method
1. We clean the mushrooms, wash them thoroughly, cut off the tips of the legs, cut the ginger into small cubes, fry in vegetable oil (take half a portion) until golden brown.
2. Peel the onion, cut into thin half rings, fry in the remaining vegetable oil, fry until soft, then combine with mushrooms, salt and pepper to taste.
3. Break the eggs into a bowl, beat with a whisk. Dill and parsley are washed, crushed with a knife, added to the egg mass. Mix everything well.
4. Pour the egg mixture over the mushrooms and onions, cover with a lid, simmer over medium heat under a closed lid for 5-7 minutes.
Serve hot on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Fresh ginger - 17 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
