Scrambled Eggs with Sausage
Serves 2Ingredients
Directions
Cook the sausage
Add the sausages to a hot frying pan. Fry, turning, until sausage is cooked through.
Cook the eggs
Beat the eggs with the salt.
Transfer egg mixture to pan along with vegetables, if using.
Fry for 30–60 seconds.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| 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 dish its structure and body.
- Sausages
- Provide fat and savoury flavour as they brown in the hot pan.
The step that matters
Fry for 30–60 seconds. Eggs set quickly in a hot pan and keep cooking after leaving the heat, so leaving them too long turns them dry and rubbery. Pulling them while still slightly glossy keeps them tender.
“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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