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Steirische Kernöl-Eierspeis
Steirische Kernöl-Eierspeis: Styrian soft scrambled eggs with dark pumpkin seed oil
Eierspeis is the Austrian word for scrambled eggs, and in Styria they get a final drizzle of the region's dark green pumpkin seed oil. It is a farmhouse breakfast or a late-night snack after a long evening in a Graz wine bar, eaten straight from the small pan it was cooked in with a slice of rye bread. The eggs are soft and creamy in big folds, and the oil adds a toasted, nutty depth that tastes almost like brown butter. A common mistake is stirring too fast on a high heat, which gives small dry crumbs instead of soft curds. Chef's tip: salt the eggs a few minutes before cooking; it helps them set more tenderly.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 2
Ingredients
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Method
0/4 doneStep 1: Whisk 5 eggs with 2 tbsp milk and ½ tsp salt until just combined and leave for 2 minutes.
2 minStep 2: Melt ½ oz butter in a small non-stick pan over a medium-low heat until it foams. Pour in the eggs and leave for 20 seconds until the edges start to set.
1 minStep 3: Push the set egg slowly from the edge into the middle with a spatula, letting the liquid egg run into the gaps. Keep going for 2–3 minutes, until you have large soft folds that still look slightly wet.
3 minStep 4: Take the pan off the heat, drizzle with 2 tsp pumpkin seed oil, scatter with 1 tbsp chives and 1 pinch black pepper and serve at once with a slice of rye bread, or gluten-free bread if needed.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 17 g
- Carbs
- 1 g
- Fat
- 24 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steirische Kernöl-Eierspeis take?
- About 8 minutes in total: 3 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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