Step-by-Step Guide to Make Speedy Scrambled Eggs with Colourful Vegetables and Ponzu Sauce

Scrambled Eggs with Colourful Vegetables and Ponzu Sauce. Great recipe for Scrambled Eggs with Colourful Vegetables and Ponzu Sauce. Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite.

Add mushrooms, onions and peppers; saute until onions are transparent. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes.

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, scrambled eggs with colourful vegetables and ponzu sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Scrambled Eggs with Colourful Vegetables and Ponzu Sauce. Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite.

Scrambled Eggs with Colourful Vegetables and Ponzu Sauce is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Scrambled Eggs with Colourful Vegetables and Ponzu Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have scrambled eggs with colourful vegetables and ponzu sauce using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Scrambled Eggs with Colourful Vegetables and Ponzu Sauce:

1. Get 1 1/2 of pieces Bacon.
2. Prepare 5 of Watercress (or your choice of greens).
3. Get 50 grams of Tomato.
4. Prepare of "A" ingredients.
5. Get 2 of ┌Eggs.
6. Get 1 tbsp of │Milk.
7. Make ready 1 tbsp of Ponzu.
8. Make ready 1 of └Coarsely ground black pepper.
9. Get 1/2 tbsp of Butter.
10. Take 1 tsp of Ponzu.

When eggs are almost done, mix in cheese. Cook egg crepe by pouring a very thin layer of scrambled eggs onto a well-seasoned pan over low heat. It's done when it pulls away from the sides and no longer looks wet on top. Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat.

Instructions to make Scrambled Eggs with Colourful Vegetables and Ponzu Sauce:

1. Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves..
2. Combine the "A" ingredients in a bowl and mix until even..
3. Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve..

Transfer to a wide-mouthed pint jar. Place eggs in a medium saucepan and cover with cold water. There are a few reasons why your scrambled eggs are watery. They include; whipping the eggs too early on, using the wrong temperature while cooking, using old eggs, overcooking, adding liquid, adding vegetables, not stirring the eggs while cooking, using the wrong skillet, and seasoning too early on. This article discusses these reasons in detail.

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