Scrambled Eggs with Kangkong is one way to enjoy a pandesal sandwich. Each bite has a crunch.
Eggs are one thing that will never be forgotten in the grocery list. However, they are also a thing that is rarely seen in the fridge. Why? Because eggs are so delicious, convenient, and cheap — you use them most of the times.
Eggs are versatile. You can cook them sunny-side-up, boiled, scrambled, and omelet. You can also use them as an ingredient to your dish.
Me, I’ll chow down every egg on my plate no matter how they are cooked. Just recently, I planned to make a scrambled egg with pan de sal for breakfast. I thought it would be boring if there’s no crunch. So, I added chopped kangkong.
Read: Chicken Caldereta Recipe
Here is Scrambled Egg with Kangkong Recipe:
- 3 pieces of eggs
- 1/2 cup fresh milk
- chopped kangkong
- salt and pepper to taste
- 1 tablespoon butter
Prepare the eggs:
- Prepare two bowls. Use the first one to separate the white and yolk of one of the eggs. Then, the second for the other remaining eggs.
- Beat the egg white until fluffy.
- Add the remaining eggs and mix well.
- Add the fresh milk then mix well.
- Put salt and pepper based on your preferences.
Cook the scrambled eggs:
- Put a non-stick pan under high heat.
- Combine the beaten eggs and butter. Mix aggressively.
- Remove from the fire then mix aggressively.
- Turn the stove into very low heat. Then, put back the pan.
- Again, mix aggressively.
- As the eggs cook, add the kangkong and mix well.
- Serve and enjoy.