ReceptnaptárScrambled eggs
Hungarian scrambled eggs (rántotta) are the simplest breakfast, yet easy to get wrong — too firm and rubbery, or too runny. The trick is low heat and timing.
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Ingredients
Method
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- Crack the eggs into a bowl and mix them with a fork, but don't whisk them until frothy.
- Melt the lard or butter in a frying pan over medium heat until it starts to get hot.
- Pour the eggs into the hot fat, then immediately turn the heat to medium-low.
- With a wooden spoon or spatula, keep drawing the eggs towards the middle of the pan so they cook evenly.
- Cook for 3-4 minutes until the eggs are creamy but no longer runny.
- Season with salt only at the last moment, as salting too early can make them watery.
- Take off the heat at once, as the eggs keep cooking in the heat, and serve fresh and hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Don't whisk the eggs until frothy: just mix them with a fork — this keeps the rántotta creamy, not airy like an omelette.
- The lard or butter needs to be hot before you pour in the eggs, but then take the pan off the heat right away — the eggs keep cooking from the residual heat.
- Once the eggs are in the pan, don't leave them: keep drawing them towards the middle so they don't set into large, rubbery lumps.
- Salting too early draws water out of the eggs and makes the dish watery — always salt right at the end.
- Best served fresh; if you do have leftovers, reheat gently on low heat with a little butter — the microwave easily overcooks them.
Frequently asked questions
Why do my scrambled eggs turn watery?
Either you salted the eggs too early (salt draws out water), or you cooked them too long on low heat before drawing them together.
How many eggs count as one serving?
2 eggs per adult serving is plenty; this recipe's 6 eggs make 3 generous servings.
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