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Recipe details
Egg hash with browned curds
Beaten eggs are cooked in one skillet, scraped into small curds, and lightly browned at the edges while staying soft inside.
≈ 175 kcal/100 g · ≈ 184 kcal/serving
10 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs100 g
neutral cooking oil5 ml
salt0.7 g
black pepper0.15 g
Cookware and utensils
mixing bowl
fork
nonstick skillet
spatula
Directions
01
Beat the eggs with the salt and pepper in a mixing bowl.
Products
large eggs — 100 g; salt — 0.7 g; black pepper — 0.15 g
Action
beat
Time
1 min
Temperature
room temperature
02
Heat the oil in a nonstick skillet over medium-high heat.
Products
neutral cooking oil — 5 ml
Action
heat
Time
1 min
Temperature
375°F / 190°C
03
Pour the beaten eggs into the skillet.
Products
large eggs — 100 g
Action
pour
Time
1 min
Temperature
medium-high heat
04
Scrape the setting eggs across the skillet with a spatula to form small curds.
Products
large eggs — 100 g
Action
scrape
Time
3 min
Temperature
medium-high heat
05
Cook the curds until lightly browned and until the thickest piece reaches 160°F / 71°C internally.
Products
large eggs — 100 g; neutral cooking oil — 5 ml
Action
cook
Time
4 min
Temperature
medium heat; 160°F / 71°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
