Scrambled eggs with seeds – that’s how you start the day!

Are you in the mood for a classic, juicy scrambled egg today? Then try our nutty version, our quick scrambled eggs with seeds!

Do you start your day with the motto of gathering strength for the upcoming challenges? Then, of course, a hearty breakfast should not be missing. Whether it’s filling and with important proteins, as in this scrambled egg with seeds, or light and full of vitamins – we serve you with a colorful range of simple breakfast ideas.

In our opinion, a hearty scrambled egg with seeds should be accompanied by juicy, if there is time, homemade bread:

Proper handling of eggs for longer enjoyment!

There are many myths and misinformation surrounding the shelf life of eggs. No wonder, because if you store it wrong, you can quickly and seriously upset your stomach with salmonella and the like. But beware: a degree of caution does not necessarily pay off!

For example, you should not immediately store your eggs in the refrigerator. It is better to find out from the egg container when the refrigerator should be used and until then simply do not store it in the burning sun. In this way, the eggs have a longer shelf life and are edible. And if you are no longer completely sure whether the eggs are still good, rely on the proven “egg test”. To do this, slowly move your egg into a glass full of water. When it rises, the fermentation process has produced sulfur inside and it rises. Then throw it in the bin and if not, throw it in our scrambled eggs with seeds!

Experts have collected further anti-food waste tips for you in the wonderful NoWaste app. There you can find out how you can handle your food carefully and efficiently. Brilliant!

Scrambled eggs with seeds served in a large pan, garnished with coarse pepper and roasted pumpkin seeds, served on a light wooden plate on a plain gray wooden table.

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Quick scrambled eggs with kernels

description

You can quickly enjoy this delicious breakfast scrambled eggs with seeds in the morning!

preparation

  1. Heat in a covered pan and toast the pumpkin seeds until golden brown on all sides until fragrant.

  2. Meanwhile, beat the eggs with the milk and season with salt and pepper. When the pumpkin seeds start to darken, take them out and melt the butter in the same pan.

  3. Then pour in the egg mixture, add the pumpkin seeds and let everything set. Then use a spatula or flat spoon to gently move the pan from one edge to the other and cook like this. Serve hot.