How To make Scrambled Eggs& Bulgur
2 c Chicken broth,reg strength
1 c Bulgur
1 tb Butter or margarine
1 Onion,medium,thinly sliced
1 Bell pepper,medium*
4 Large eggs
Salt Pepper Grated Parmesan cheese
* - stemmed, seeded, and thinly sliced. ?????????????????? ?????? 1. In a 1 to 1 1/2 quart pan, bring the chicken broth
to a boil. Stir in bulgur. Cover tightly; let mixture stand until liquid is absorbed, 5-10 minutes. 2. In a 10-12" frying pan, stir 1 teaspoon butter,
onion, and bell pepper over medium-high heat until onion is lightly browned, 5-8 minutes. 3. In a small bowl, beat eggs to blend with 1/4 cup
water. Add remaining butter to frying pan; turn heat to medium-low. Add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Place 1/4 of the bulgur and egg mixture on each of 4 dinner plates. Add salt, pepper, and cheese to taste.
How To make Scrambled Eggs& Bulgur's Videos
(9)Bulgur Salad with Broccoli, Cheese Scramble Eggs, and Tomato. A Salad of April in San Francisco!
One Fine Afternoon in San Francisco Suji felt like cooking because her friend left her food (So many! Thanks Cassie!) for Suji's Youtube.
Let's cook together!
Ingredients:
Bulgur
Water 2 cups
Broccoli
Egg 2
Cheese
Tomato
Paprika
Garlic Salt
Vinegar
Soy Sauce
Pepper
Recipe:
1)Put Bulgur and water and boil them.
2)Boil Broccoli with Vinegar and Water
3) Make Scramble Eggs with Cheese.
4) Rinse water from bulgur and mix with Paprika and Soy Sauce
5) Rinse water and vinegar from broccoli and put broccoli in the serving bowl.
6) Add Bulgur on Broccoli.
7) Add Cheese Scramble Eggs over Bulgur.
8) Decorate Tomatoes around the dish.
I-ta-da-ki-ma-su!
If you would prefer Mayonnaise(Japanese healthy one!), it makes taste better.
This salad is good for those who eat a regular salad and feel hungry, because it takes time to digest Bulgur in our stomach and never feel hungry for a while.
Bulgur has a plenty of vitamins, dietary fiber, and protein.
It is a perfect dish for someone needs diet.
Have a wonderful moment in your life!
With Gratitude,
Suji Atherton
EGGS AND POTATOES Recipe ???????? Very Easy And Delicious Breakfast Recipe | Turkish Tortilla de Patatas
In today's video, we're embracing the magic of eggs and potatoes to bring you a Turkish version of Tortilla de Patatas. This recipe is not just an ordinary breakfast dish; it's a delightful morning feast that will give your day a flavor-packed start. No complicated ingredients, no lengthy processes, just a delicious breakfast that can be prepared in a jiffy. So, are you ready to start your day off right with this egg-citing and pota-terrific recipe? Let's jump right in!
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TURKISH TORTILLA DE PATATAS
3 medium potatoes, diced (dry ones are better because of high starch content, but whatever you have is fine.)
1 medium onion, sliced crosswise (or diced if you prefer a more distributed onion flavour.)
6 eggs
10 tablespoons olive oil
2 tablespoons whipping cream (optional, if you are not on a cheat day like me)
4 handfuls of sesame seeds
2 teaspoons salt
• Place a big pan on high heat and pour 8 tablespoons of olive oil in it.
• Add the potatoes when the oil is hot. Wait for 3-4 minutes to let the potatoes get a good sear.
• Stir the potatoes and scrape the bottom with a spatula. Then set the heat on low.
• Squeeze the onions and place top of the potatoes. Wait for 2 minutes.
• Give it a stir and add 1 teaspoon of salt. Let it cook until the onions are browned and the potatoes get crunchier.
• Beat the eggs, cream and a teaspoon of salt.
• Put a smaller pan (24 cm, 9 in) on high heat and pour 2 tablespoons of olive oil.
• Cover the bottom of the pan with half of the sesame seeds.
• Transfer the potatoes and onions to the smaller pan and add the egg mixture.
• Give it a good shake, put the lid on and lower the heat.
• Let it cook for 8-10 minutes.
• Cover the top with the remaining sesame seeds. You can finish it off in the oven until the top is golden brown.
• To continue with the pan, scrape the sides and the bottom in case it sticks.
• Put a flat-bottomed lid on and flip the eggs onto the lid. Do this away from the flames to avoid any burn.
• Slide the eggs back into the pan and let it cook for another couple of minutes.
• Place the egg onto the dish using the lid and enjoy the crunchy outside and silky inside of the potato eggs. For a full Turkish breakfast experience, eat with tomatoes, olives, purslane, fresh cheese - and of course, Turkish tea!
To make the cheese in the video,
• You need to curdle the milk as shown in the video.
• When the curdling is done, take them on a sieve and add salt while it is hot.
• Put some weight on it and let cool with weight. Curdles will merge and your cheese will be ready to slice when it is cold.
Quick Mexican Breakfast Bowl | SAM THE COOKING GUY
One of my all time favorite breakfasts - and it’s not just good, it's good for you. If this is eating healthy, call me Richard Simmons.
00:00 Intro
00:14 Addressing & heating beans
00:40 Making the egg
1:28 Addressing the rice
1:45 Building
3:26 First Bite
3:49 Outro
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(6)Bulgur Salad with Broccoli, Cheese Scramble Eggs, and Tomato. A Salad of April in San Francisco!
One Fine Afternoon in San Francisco Suji felt like cooking because her friend left her food (So many! Thanks Cassie!) for Suji's Youtube.
Let's cook together!
Ingredients:
Bulgur
Water 2 cups
Broccoli
Egg 2
Cheese
Tomato
Paprika
Garlic Salt
Vinegar
Soy Sauce
Pepper
Recipe:
1)Put Bulgur and water and boil them.
2)Boil Broccoli with Vinegar and Water
3) Make Scramble Eggs with Cheese.
4) Rinse water from bulgur and mix with Paprika and Soy Sauce
5) Rinse water and vinegar from broccoli and put broccoli in the serving bowl.
6) Add Bulgur on Broccoli.
7) Add Cheese Scramble Eggs over Bulgur.
8) Decorate Tomatoes around the dish.
I-ta-da-ki-ma-su!
If you would prefer Mayonnaise(Japanese healthy one!), it makes taste better.
This salad is good for those who eat a regular salad and feel hungry, because it takes time to digest Bulgur in our stomach and never feel hungry for a while.
Bulgur has a plenty of vitamins, dietary fiber, and protein.
It is a perfect dish for someone needs diet.
Have a wonderful moment in your life!
With Gratitude,
Suji Atherton
Easy Veggie Packed Fried Rice | GCBC14 Ep27
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for the recipe