Soft Potato and Egg Scramble
How to Make a Deliciously Soft Potato and Egg Scramble
I’ve created a delightful potato and egg scramble using ingredients suitable for consumption three days before a colonoscopy. This dish is incredibly soft, rich, and savory, making it a satisfying and healthy meal option for those on a diet. Enjoy its wonderful taste and filling texture!
Main Ingredients- 1.5 medium potatoes
- 2 eggs
- Vegetable oil, for cooking
Seasoning- Pinch of salt (about 1/3 tsp)
- Pinch of salt (about 1/3 tsp)
Cooking Instructions
Step 1
First, crack 2 eggs into a bowl and add about 1/3 teaspoon of salt. This step helps to eliminate any eggy smell and enhances the overall flavor.
Step 2
Mash 1.5 leftover boiled potatoes until smooth. You can use a fork or a potato masher. Ensure there are no large lumps for a more uniform texture.
Step 3
Add the mashed potatoes to the beaten eggs. Gently mix them together, allowing the potatoes to fully absorb the egg mixture. This absorption is key to achieving a wonderfully soft scramble.
Step 4
Heat a non-stick frying pan over medium heat and add a moderate amount of vegetable oil. Once the oil is warm, pour in the potato and egg mixture. Tilt the pan to spread the mixture evenly.
Step 5
Using a spatula or chopsticks, gently stir the mixture as it cooks, creating soft curds. Avoid over-stirring; larger, soft pieces will result in a creamier scramble. Cook until it’s lightly golden brown. Your delicious scramble is ready!
