08 Jun Hungarian Style Scrambled Eggs
One thing I have learned in the US is that scrambled egg are pretty boring. I know I can still go with an omelet, but many people are scared to prepared it because of an extra involvement to keep it intact and beautiful. Scrambled eggs are classic. Kids in my part of the world (well, the ones who like to cook) learn to make them right after they learn how to make tea. This was my case too. My parents were working, so when I came home from school and there was a boring lunch, I just scrambled myself some eggs.
Scrambled eggs were for me the ultimate cooking experiment – I have tried them so many ways. One of the first meals I made for my wife were scrambled eggs “valcs style” (valcs is my old nickname). And from time to time, she requests it again. That, however, is a recipe for another time. I thought that after our long break, we should start up with something simple. I found out that in the US it is still possible to find a good honest bacon, which is a basis for this Hungarian style recipe.
Hungarian Style Scrambled Eggs
There is no exact recipe for this. It is more a rundown of ingredients and the ratio that I like best. In the summer I used to add one pepper and one tomato 3 minutes before I added the eggs. If you don’t like bacon (if there are such people) you can skip it and add just a plain vegetable oil. If you are scared of bacon for health reasons, try to add just a tiny bit. And if you don’t eat bacon for health or religious reasons, then instead of 1/2 tsp of red paprika use 1 tsp of Spanish smoked paprika. Serve it with really good fresh bread.
This is a 1 person recipe. Multiply it as you wish.
- 1 onion
- 1 strip of REAL bacon
- 3 eggs
- salt to taste
- pepper to taste
- 1/2 tsp marjoram
- 1/2 tsp red paprika
- Roughly chop the bacon and start to fry it on a medium high temperature and render some fat.
- Add the onions, salt them and cook them until they are caramelized
- Add the red paprika, stir and add the eggs.
- As soon as I add the eggs I remove the skillet from the heat and let the eggs cook off the heat source. Usually this provides you with creamy but well-cooked eggs.