Stuffed Scrambled Eggs

Yuri simply loves eggs, especially scrambled eggs. So I made scrambled eggs with a bit extra. The recipe Stuffed Scrambled Eggs is from the cookbook ‘In de Chinese Lekkerbek’ from W.M. Treichlinger. It dates from 1965, and the language they use is fun to read. I love the recipes in this book.

The eggs are perfect for breakfast or lunch on a Saturday or Sunday. Other perfect breakfast or lunch dishes are the Veggie Burger Omelet or an Egg Souffle. Not with eggs, but still great is the Breakfast Mug Cake. If looking for a good dinner idea, try this Bacon and Kale Pasta.

Review

Paul made these eggs. He was able to follow the steps of the recipe. He added more meat mixture to the eggs, than the one teaspoon they suggested.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Stuffed Scrambled Eggs

Allergies: pork, ginger, egg, gluten depending on the used soy sauce

Ingredients

200 grams pork

2 shallots

1 tbsp ground ginger

1 tbsp soy sauce

4 eggs

2 dl broth

1 tbsp soy sauce

1 tsp sugar

Instructions

Mince the shallots. Mix the pork with the shallots, ginger powder and soy sauce. In a separate bowl beat eggs up. Heat oil in a pan. Add a tablespoon of egg mix. Add meat mix when the egg is solidifying. Make a package from it, with the meat inside. Set aside the package. Repeat until all the egg and meat is done.

Add the broth, soy sauce, sugar and packages to a pan. With the lid on let simmer for 5 minutes. Serve directly

Notes:

• Recipe source is the cookbook ‘In de Chinese Lekkerbek’ from W.M. Treichllinger.
• Enough for 3 to 4 persons.