Breakfast Ideas: Cloudy Scrambled Eggs

Ingredients:

3 large chicken eggs;
3 strips of bacon;
3 teaspoons of grated hard cheese;
green onions to taste;
salt and pepper to taste.

The most important step in preparing such scrambled eggs is to separate the yolks from the whites without damaging them. The easiest way to do this is with your hands, letting the excess protein drain between your fingers, or, if you are cooking a lot of eggs at once, use a life hack with a plastic bottle.

To prevent the yolks from drying out and sticking to the dishes while cooking the whites, grease the selected dishes with oil.

Fry the bacon separately until crisp and chop finely.

Season the chilled whites with a pinch of salt and pepper, then beat until firm peaks at maximum mixer speed. Along with a standard pair of seasonings, you can also add any dried herbs and other spices to taste to the proteins, chopped fresh herbs or pesto sauce.

Cover the baking tray with a sheet of parchment and brush with a little vegetable oil. Spoon out three roughly equal portions of protein foam and use a spoon to make a depression in each.

Bake the whites at 230 degrees for 5 minutes, then put some grated cheese, raw yolk in the center and return everything to the oven for another 5 minutes.