"Rántotta" is the Hungarian word for scrambled eggs. It's a simple and popular dish that can be enjoyed for breakfast, lunch, or even dinner. Here’s a basic recipe for making rántotta:
Ingredients:
- 4 large eggs
- 2 tablespoons butter or oil
- Salt and pepper to taste
- Optional: chopped onions, bell peppers, tomatoes, ham, cheese, or herbs (like parsley or chives)
Instructions:
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Preparation: Crack the eggs into a bowl and beat them lightly with a fork or whisk until the yolks and whites are just combined. You don’t need to overbeat.
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Heating the Pan: Place a non-stick frying pan over medium heat and add the butter or oil. Let it melt and heat up, but don’t let the butter brown.
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Cooking the Eggs: Pour the beaten eggs into the pan. Allow the eggs to cook undisturbed for a few seconds until they begin to set around the edges.
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Scrambling: Using a spatula, gently push the eggs from the edges towards the center of the pan, allowing the uncooked liquid eggs to flow to the edges. Continue to gently stir and fold the eggs as they cook, making sure they cook evenly.
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Seasoning: When the eggs are mostly set but still a bit runny, season with salt and pepper. If you’re adding any additional ingredients (like cheese, herbs, or vegetables), now is the time to fold them in.
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Serving: Cook until the eggs are just set but still soft and slightly creamy. Remove from the heat immediately to prevent overcooking. Serve the rántotta hot with some fresh bread or toast.
Tips:
- For creamier eggs, you can add a splash of milk or cream to the beaten eggs before cooking.
- Customize your rántotta by adding your favorite ingredients, such as sautéed mushrooms, spinach, or even some spicy sausage.
Enjoy your rántotta!
