Jajecznica: creamy Polish scrambled eggs in butter, never dry
Three eggs per person, plenty of butter, low heat, and off the pan a moment before they look done. That is the whole secret of scrambled eggs that are creamy instead of rubbery. Salt at the end, chives on the plate.
Your own work in that: 10 min.
- Eggs and butter 3 min
- Cooking over low heat 7 min
Step by step
0 / 6 doneCrack the eggs
Crack the eggs into a bowl. Don't salt yet: the salt goes in at the end, when it is easier to judge how much you need. Beat briefly with a fork, leaving streaks of yolk. Chop the chives.
Ingredients: 6 pcs eggs · 40 g butter · ½ tsp salt · ¼ tsp freshly ground black pepper · ½ bunch chives
TipTake the eggs out of the fridge 15 minutes ahead. Cold eggs take longer to set and are easier to overcook.
Briefly beaten, streaks of yolk remainMelt the butter
Melt the butter in a heavy-based pan over low heat. It should foam but not brown.
Butter foaming, not brownedPour in the eggs
Pour the eggs onto the foaming butter. Wait 20 seconds until the bottom begins to set.
Onto foaming butter, low heatStir slowly
With a wooden spatula push the set egg from the edges to the centre, slowly, every few seconds. Large soft curds, not fine crumbs. This takes 4–6 minutes over low heat, and that is how it should be.
TipOver high heat scrambled eggs are done in a minute and are rubber. Low heat isn't an option; it is the recipe.
Edges to centre, no hurryTake them off early
When the eggs are set but still glossy and slightly wet, take the pan off the heat. They finish in 30 seconds from their own warmth. Now salt and pepper, stir once.
Serve at once
Onto a warm plate, sprinkle with chives. With buttered bread and a tomato. Scrambled eggs wait for no one.
Ingredients: 4 pcs bread
Creamy, in curds, with chives
Before you start
With bacon or sausage
Render diced bacon or sliced sausage in the pan first, lower the heat, add the butter and eggs. The rest is unchanged.
With cream?
A spoon of whipping cream (30%) near the end makes them creamier still. Not milk: it waters them down.
Without a non-stick pan
On cast iron or steel low heat matters even more, and a little more butter. Stir from the first second.
