Tuesday, 18 March 2014

Carrot & Celery Scrambled Eggs


1. 1 medium sized carrot (outer layer peeled and sliced into thin strips)
2. 1 stalk of celery (with the leaves too) (peeled and diced)
3. 10 fresh chicken eggs (beaten)
4. Sea-salt
5. Sunflower oil


1. Add 1/2 a teaspoon of sea-salt into the beaten eggs and mix throughly.

2. Heat a wok.

3. Add about 3 tablespoons of sunflower oil into heated wok.

4. Pour the beaten eggs.

5. Sprinkle the sliced carrots and diced celery into the beaten eggs.

6. Allow it to simmer and cook.

7. Once one side is browned, turn it over and cook the other side until browned.

8. Scoop up onto serving plate.

9. Serve with hot rice.

Bon appétit!

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