Scrambled Eggs with Kangkong Recipe

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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:

Ingredients:

• 3 pieces of eggs
• 1/2 cup fresh milk
• chopped kangkong
• salt and pepper to taste
• 1 tablespoon butter

Prepare the eggs:

1. 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.
2. Beat the egg white until fluffy.
3. Add the remaining eggs and mix well.
4. Add the fresh milk then mix well.
5. Put salt and pepper based on your preferences.

Cook the Scrambled Eggs:

1. Put a non-stick pan under high heat.
2. Combine the beaten eggs and butter. Mix aggressively.
3. Remove from the fire then mix aggressively.
4. Turn the stove into very low heat. Then, put back the pan.
5. Again, mix aggressively.
6. As the eggs cook, add the kangkong and mix well.
7. Serve and enjoy.