Russian Scrambled Eggs / Jaitschnitza

Beat eggs, season with salt, stir with milk and bake in buttered, ovenproof dish for 15 minutes.

Sprinkle with chives before serving.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

Related Recipes:

Venison Carpaccio with ArugulaWrap venison fillet in foil and freeze for about 30 minutes. Clean carrots and celery, dice very finely... Parade Tomato BulgurRemove the skin from the onion and chop finely. Grate the tomato with the skin on a grater. Chop the spring... Yakitori Don – Japanese Chicken PotCut chives into small rolls. Cut nori into narrow threads about three centimeters long. Remove the meat from... Beef Soup with Ravioli StarsKnead eggs, flour, water, oil, pinch of salt and nutmeg well together, grind into a ball, brush with oil... Brätstrudelsuppe – Austria,4 tbsp. milk, or possibly half more – minced meat of veal, – twice through – meat grinder... Chanterelle Risotto with Chicken LiverHeat some olive oil and butter in a saucepan. Sauté onion and finely chopped garlic clove until translucent... Tuna PieMix flour and baking powder, add egg yolk, cold light butter, 1 pinch of salt and water and mix until smooth... Carrot and Apricot SoupPeel and finely dice the onion. Peel and rinse the carrots. Cut 1/5 of the carrots into tender strips. Roughly... Cauliflower SoupDivide the cauliflower into small roses and boil them in salted water until soft. Prepare a white roux from... Vegetable Spelt Strudel with Sheep Cheese Sauce1. mix the ingredients for the strudel dough and prepare it into a smooth dough. Shape the dough into a ball...