Country-style scrambled eggs with burduf cheese | Quick breakfast
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Sezamo
Scrob tradițional românesc, incredibil de cremos și catifelat, îmbogățit cu smântână grasă, brânză de burduf aromată și verdețuri proaspete de grădină. Un mic dejun rustic desăvârșit, gata în doar 10 minute.
Preparation method
Ingredient preparation
Wash the green onions and fresh dill, then finely chop them. In a large bowl, crack the eggs, add the sour cream, a pinch of sea salt, and a pinch of ground black pepper. Whisk lightly with a fork until combined, without overbeating, to keep the eggs fluffy.
Crumble the burduf cheese into bite-sized pieces and set aside.
Cooking the scrambled eggs
Heat a non-stick pan over low to medium heat and melt the butter. When the butter is foamy and fragrant, add the white parts of the chopped green onions and sauté lightly for 30–40 seconds, until fragrant without browning.
Chef's tip
The secret to perfect Romanian scrambled eggs is low heat and adding sour cream, which gives them an incredibly creamy and velvety texture.
Burduf cheese is already salty and intense, so only add a small pinch of salt to the eggs to maintain a balanced flavor.
Ingredients
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25 min
Under an hour
