Telur Masak Kemangi (Eggs with Basil)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 large |
| Fresh basil leaves (kemangi) | 1 small bunch |
| Salt | To taste |
| Cooking oil | For frying |
Instructions:
-
Begin by rinsing the basil leaves thoroughly under cold water to remove any dirt. Gently pat them dry with a clean kitchen towel. Once clean, tear the leaves into small pieces and set aside.
-
In a mixing bowl, crack the eggs and add a pinch of salt. Whisk the eggs vigorously until they are well combined and slightly frothy. Fold in the torn basil leaves, ensuring they are evenly distributed throughout the egg mixture.
-
Heat a small amount of cooking oil in a non-stick skillet over medium heat. Once the oil is hot, pour in the egg and basil mixture. Allow it to cook undisturbed for a few moments until the edges begin to set.
-
Gently stir the mixture with a spatula, allowing the uncooked eggs to flow to the edges of the pan. Continue cooking until the eggs are fully set and lightly golden on the bottom.
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Slide the cooked eggs onto a plate, cut into wedges, and serve warm. Enjoy this delightful dish as a simple yet flavorful addition to your meal!
Nutritional Information: (to be added based on serving size and specific dietary needs)
Happy cooking! 😁
