The Pioneer Woman Tasty Kitchen
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Scrambled Eggs with Young Eels

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Level: Easy

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Description

Fluffy scrambled eggs with young eels, cooked with the glazed clay pot cooking technique! Delicious and easy Spanish tapas recipe.

Ingredients

  • 10 ounces, weight Mushrooms (button)
  • 5 cloves Garlic
  • 2 Tablespoons Olive Oil
  • ½ ounces, weight Young Eels (imitation)
  • 1 pinch Salt
  • 4 whole Eggs

Preparation

1. Peel and slice mushrooms and cloves of garlic. Set aside.

2. Place the glazed clay pot over low heat for 5-7 minutes.

3. Add 2 tablespoons of olive oil and the sliced garlic. Cook over low-medium heat for 4-5 minutes or until golden.

4. Add the imitation young eels and cook for 5-7 minutes more and stir continuously.

5. Place the sliced mushrooms and some salt into the glazed clay pot and cook over low-medium heat for 5-7 minutes.

6. Crack eggs and place them into a bowl and beat very softly just for 10-15 seconds.

7. Add eggs to the glazed clay pot and cook for 2-3 minutes and stir continuously.

8. Serve and enjoy your Spanish tapas recipe of scrambled eggs with young eels!

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