Scrambled eggs in batter

An original breakfast of simple products - unusual scrambled pancakes! Scrambled eggs are fried in kefir-based batter - it turns out something very similar to juicy and soft pies or pancakes with an interesting filling. Incredibly delicious!

Ingredients

• Eggs - 4-6 pcs.
• Salt to taste
• For batter:
• Kefir - 120 ml
• Flour - 75 g
• Eggs - 2 pcs.
• A mixture of Provencal herbs - 1/3 teaspoon
• Ground curry - 1/3 tsp
• Soda - a pinch
• Salt to taste
• For frying:
• Vegetable oil - 60-75 ml (3-4 tablespoons)

Directions

1. Cooking batter. Break 2 eggs into a deep bowl, add Provencal herbs, curry, salt and soda.
2. Pour in kefir.
3. Beat well with a mixer, whisk or fork.
4. Add flour.
5. Mix well again.
6. We fry the eggs. In a frying pan, heat about 1 tbsp. a spoonful of vegetable oil. We break the eggs at a short distance from each other, trying to keep the yolks intact. Add salt and fry the fried eggs over medium heat for about 3 minutes, until the proteins "set". If the protein starts to spread too much in the pan, you can carefully move it with a spatula to the middle so that the eggs look neater.
7. Carefully, trying not to damage the yolks, turn the eggs over. Fry for about 1 minute more. Add vegetable oil if necessary. I left the yolk liquid, so that the filling of the pancakes with scrambled eggs was more juicy, but you can fry the eggs and until the yolk "sets" completely - it will take 2-3 minutes.
8. Then put the fried eggs on a plate and cool slightly.
9. Heat the remaining vegetable oil in a frying pan. Dip the slightly cooled eggs in the batter and dip on all sides.
10. Fry the eggs in batter over medium heat for about 2 minutes, until browned.
11. Then turn the resulting "scrambled eggs" on the other side and fry for another 1-2 minutes until golden brown.
12. Put the finished eggs in batter on a plate and serve.
13. Bon Appetit!