ReceptnaptárScrambled eggs with cheese
Cheese scrambled eggs are the king of quick breakfasts and dinners: creamy, soft egg with melted cheese. Ready in 12 minutes. The secret is medium-low heat, patient stirring, and taking the eggs off the heat in time. That way they are never rubbery.
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Ingredients
Method
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- Crack the eggs into a bowl, season with salt and pepper, and beat lightly with a fork. The sour cream or milk makes it creamier.
- Melt the butter or lard in a pan over medium heat, then lower to medium-low.
- Pour in the eggs and cook, stirring with a wooden spoon, for 2-3 minutes until half set, still soft and glossy.
- Sprinkle in the grated cheese and stir gently for 1 more minute until it melts.
- Take off the heat immediately, because the residual heat keeps cooking it.
- Sprinkle with chives and serve immediately with fresh bread.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cook over low heat to keep it creamy.
- Take it off the heat while still slightly soft.
- A little bacon or tomato goes well with cheese.
- Grate hard cheese; cube soft cheese.
Frequently asked questions
How long does it keep?
It is best fresh and not worth storing.
Without cheese?
Yes, as plain scrambled eggs too.
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