Jajecznica ze Szczypiorkiem

Ingredients

Instructions

1. 1

   Slice the chives finely. Crack the eggs into a bowl, add the salt and black pepper, and beat with a fork just until the yolks and whites are combined; do not whip in too much air, which can make the curds dry more quickly. If you want the bread warm, put a toaster on now or set a dry pan over low heat.

2. 2

   Place a nonstick frying pan over low heat and add the butter. Let it melt gently until foamy but not browned; keeping the heat low is the key to the soft, creamy texture typical of a good jajecznica.

3. 3

   Pour in the beaten eggs. Stir slowly and constantly with a spatula, sweeping across the base of the pan and folding the eggs over themselves. As soon as small, tender curds form, add most of the chives, reserving a little for the top.

4. 4

   Continue cooking over low heat for 1-2 minutes, stirring gently, until the eggs are softly set but still glossy and slightly loose. Remove from the heat just before they look fully done, as the residual heat will finish them and keep them moist.

5. 5

   Toast the rye bread if desired, then divide it between 2 plates. Spoon the scrambled eggs on top or alongside, scatter over the remaining chives, and serve immediately while hot and creamy.

Nutrition per serving

Notes

• •For even softer eggs, keep the heat very low and take the pan off the heat briefly if the eggs begin to set too fast.
• •Traditional Polish breakfasts often pair jajecznica with good bread, fresh radishes, tomatoes, or pickled cucumbers.
• •If using salted butter, reduce the added salt slightly.

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