Although eggs are eaten in most parts of the world for have breakfast, in Spain they are much more common at dinners. Unfortunately, in few houses the French omelette, the potato omelette or the fried eggs are left out, leaving aside one of my favorite ways to prepare them: scrambled eggs.
Scrambled eggs are the definition of simplicity, but it is important that we cook them very slowly so that they are juicy. You only need eggs, a pinch of salt and a little butter, that makes the difference. Lightly beat the eggs and sauté them in the butter over medium-low heat, stirring constantly, until slightly curdled but still juicy, and voila, you have dinner ready!
Do you want an extra? Add some stems of chopped chives or some grated cheese just before the eggs are fully cooked. If you are looking for something more forceful, the dish admits infinite variations. You can add sautéed mushrooms, peppers, caramelized onion, cherry tomatoes, spinach… The possibilities are almost endless. At DAP we have a multitude of scrambled egg recipes to inspire you.
This dinner is nutritionally infallible, since eggs are an excellent source of complete proteins and also provide vitamins such as B12 and D, and minerals such as selenium and iodine. Now, remember, everything is a matter of balance: yes to scrambled eggs, but better if we accompany them with fresh or roasted vegetables and not meat.
Scrambled eggs do not require more accompaniment than a slice of your favorite bread, better if it is lightly toasted. As for the wine, a young white or a rosé could harmonize perfectly with your dinner.
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