Can I use other types of cheese?
Yes, while Telemea is traditional, feta cheese is a good substitute. Other salty, crumbly cheeses could also work, but the flavor profile will change.
BREAKFAST
Romanian Scrambled Eggs with Telemea Cheese and Herbs
Experience a taste of Romania with these fluffy scrambled eggs, enriched with salty Telemea cheese and fresh herbs. This simple yet flavorful breakfast is a delightful way to start your day.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the 4 large eggs, 1/4 cup milk, and 1/4 teaspoon black pepper until well combined and slightly frothy.
02
Melt 1 tablespoon unsalted butter in a non-stick skillet over medium-low heat until shimmering.
03
Pour the egg mixture into the skillet. Let it set for about 30 seconds without stirring.
04
Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this process for 2-3 minutes until the eggs are mostly set but still slightly moist.
05
Add the 1/2 cup crumbled Telemea cheese, 2 tablespoons fresh dill, and 1 tablespoon fresh parsley to the scrambled eggs. Fold gently to combine.
06
Cook for another 1-2 minutes, or until the cheese is slightly softened and the eggs reach your desired consistency. Do not overcook.
About This Recipe
Experience a taste of Romania with these fluffy scrambled eggs, enriched with salty Telemea cheese and fresh herbs. This simple yet flavorful breakfast is a delightful way to start your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra creaminess, use heavy cream instead of milk. Adjust the amount of Telemea cheese to your preference; it's quite salty, so taste before adding extra salt. Serve immediately for the best texture.
Easy Substitutions
If Telemea cheese is unavailable, feta cheese can be used as a substitute, though the flavor will be slightly different. Chives or green onions can replace dill or parsley for a different herbal note. For a dairy-free version, use plant-based milk and butter, and omit the cheese.
Storage & Reheating
Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk to prevent drying.
Serving Suggestions
Serve these Romanian scrambled eggs with a slice of crusty bread or toast. A side of fresh tomatoes or cucumbers complements the richness of the eggs and cheese. For a heartier meal, pair them with a few slices of smoked Romanian sausage or bacon. A dollop of sour cream on top can add an extra layer of creaminess.
Common Mistakes
1. Overcooking the eggs: This results in dry, rubbery scrambled eggs. Cook until just set but still moist. 2. Using too high heat: High heat cooks the eggs too quickly and unevenly. Keep the heat at medium-low. 3. Adding too much salt: Telemea cheese is naturally salty, so taste the dish before adding any extra salt. 4. Not whisking eggs enough: Insufficient whisking can lead to unevenly cooked eggs. Whisk until slightly frothy. 5. Adding cheese too early: Adding cheese too soon can make the eggs stick to the pan. Add it towards the end of cooking.
Frequently Asked Questions
What kind of milk should I use?
Any milk (whole, 2%, skim) or even heavy cream will work. Cream will yield a richer, creamier result.
Can I prepare the egg mixture ahead of time?
It's best to whisk the eggs just before cooking for the freshest taste and texture. However, you can chop the herbs and crumble the cheese in advance.
How do I prevent the eggs from sticking to the pan?
Use a good quality non-stick skillet and sufficient butter. Cooking over medium-low heat also helps prevent sticking.
MORE TO KNOW
Telemea is a traditional Romanian cheese, similar to feta but often creamier and less crumbly, with a distinct salty and tangy flavor. Its inclusion is key to the authentic taste of this dish. When scrambling eggs, cooking them slowly over medium-low heat is crucial for achieving a soft, custardy texture. High heat can lead to dry, rubbery eggs. The gentle folding technique helps create larger, softer curds.
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