Scrambled eggs with a twist: Grandma's unusual secret ingredient
Scrambled eggs seem like such a simple dish that it's hard to find anything surprising about them. However, my grandmother found a way to prepare them differently than everyone else.
When we think of a hot breakfast, one of the first things that comes to mind is scrambled eggs. Sometimes, they're cooked with bacon, other times with sausage or ham. Some people add tomatoes and onions, while others insist scrambled eggs should only be cooked in butter. However, my grandmother surprises us with an addition that might make some people's skin crawl: tongues.
Scrambled eggs with tongues
How to prepare tongues for scrambled eggs? It's not difficult. Thoroughly scrub the tongues under running water and trim the salivary glands located on both sides of their base. In a large pot, bring water to a boil and add the tongues. Cook on low heat for about 2-3 hours until they are tender. You can add vegetables (carrots, parsley, celery), bay leaf, allspice, and pepper to the water for better flavour. Remove the cooked tongues from the water and let them cool. Then peel off the skin, and they're ready.
Ingredients:
- 4 eggs,
- about 200 grams of cooked tongues,
- 1 onion,
- 2 garlic cloves,
- 2 tablespoons butter,
- salt and pepper to taste,
- fresh parsley for garnish (optional).
Instructions:
- Chop the onion into small cubes and mince the garlic.
- Melt the butter in a skillet, add the onion, and sauté until translucent. Then add the garlic and sauté for another moment, making sure it doesn't burn.
- Add the chopped tongues to the onion and garlic, cook for a few minutes until they are heated and lightly browned.
- Crack the eggs into the skillet, season with salt and pepper. Cook, stirring, until the scrambled eggs are set to your liking.
Transfer the prepared scrambled eggs to a plate, sprinkle with chopped parsley, and serve with bread. Enjoy!
