Kyukyu - Scrambled Eggs with Greens
20 min. Recipe Yield:
2 servings Difficulty:
Simple recipe
Kyukyu - scrambled eggs with greens - a recipe for cooking a dish of Azerbaijani cuisine. Kyukyu can be cooked with cream or milk, which will make the scrambled eggs more fluffy. This is a very good way to fill your breakfast with healthy micronutrients, as such scrambled eggs contain a large amount of greens. The finished kyukyu can be poured with the remaining ghee. You can separately serve katyk, fermented baked milk or any other fermented milk product.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Azerbaijani cuisine scrambled eggs with greens, beat eggs into a bowl, add flour, add salt and ground pepper. Beat the mixture well with a broom until a fluffy, homogeneous mass.
Wash all greens well, shake off excess water and chop finely. Pour the prepared greens into a bowl with an egg mass and mix until smooth.
Heat oil in a frying pan. Pour the prepared mixture of herbs and eggs into the pan. Cover with a lid and fry over medium heat.
When the scrambled eggs close to the center become dense, turn over, cover with a lid, turn off the heat and cook for a couple more minutes. Cut the prepared kyukyu from greens into portioned pieces and serve hot to the table. Scrambled eggs with greens can be served with fresh vegetables or sour cream.