Paprika pečene sa sirom i jajima
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 osoba (50g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Paprike, ocistiti od semenki, iseci na trake.
- U teflon tavu staviti ulje i maslac.
- Dodati paprike i pržiti na laganoj vatri uz mešanje.
- U zdelu razbiti jaja, izmutiti viljuškom.
- Sir narendati.
- Pola sira odvojiti i umešati u jaja.
- Kad je paprika dovoljno pecena preliti sa mešavinom jaja i sira, Ne mešati vec poklopiti sa poklopcem.
- Iskljuciti špret.
- Nakon minut, dva kad su jaja pecena, otklopiti i dodati preostalu kolicinu rendanog sira, otopice se.
- Sa tave prebaciti, sklizne na tanjir vrlo lako.:) i uživati u jelu. :)
- Ako nije dovoljno slano posoliti po ukusu i pobiberiti.
Controlling moisture release from bell peppers during the initial pan-fry determines the success of egg-based vegetable dishes. Slicing the peppers into uniform strips increases surface area, allowing internal water to evaporate quickly in the combined oil and butter fat. Cooking over a low flame prevents the sugars in the peppers from burning before the flesh softens. A heavy-bottomed skillet distributes thermal energy evenly across the cooking surface, though a well-seasoned cast iron pan works if non-stick pans are unavailable.
Combining half of the grated melting cheese directly into the beaten eggs creates an emulsion that sets uniformly upon contact with the hot vegetables. Pouring this mixture over the peppers requires restraint. Stirring at this stage breaks the proteins into small curds, whereas leaving the pan undisturbed yields a cohesive layer resembling an open-faced omelet. Covering the skillet traps residual steam, gently cooking the top surface of the eggs without requiring them to be flipped.
Retaining the second half of the grated cheese until the heat source is turned off utilizes residual thermal energy to create a distinct finishing texture. Sprinkling the remaining dairy onto the warm surface melts it into a soft blanket without releasing excess grease. This staging method protects the dairy fats from separating under direct heat, preserving a smooth mouthfeel.
Proper seasoning adjustments happen at the final plating stage rather than during the initial sauté. Cheese introduces inherent sodium that concentrates as moisture evaporates, meaning salt levels shift dynamically throughout the cooking process. Tasting the dish after the residual cheese has melted ensures accurate seasoning with salt and freshly cracked black pepper.
