Scrambled Eggs, Transylvania-style
serves 1Ingredients
Directions
Cut the bacon to make some indentations in it.
Fry well on all sides.
When it starts to become crispy, pour the beaten eggs with the salt and mix with the fork.
Serve immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Eggs
- Set into soft curds that give the scrambled texture and bind the dish.
- Smoked bacon
- Renders fat for frying and browns, adding savory flavor to the eggs.
The step that matters
Adding the eggs to the bacon. Eggs cook quickly and turn rubbery if overheated. Adding them once the bacon is crispy and stirring gently keeps the curds soft and moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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