Rántotta (Scrambled Eggs with Smoked Sausage)
This is another case of me having a recipe that I was no longer happy with, improving it, and feeling the need to reupload it.
So here we go… Rántotta, Hungarian for scrambled eggs, the Hungarian way. (´･ω･`)
Ingredients per serving
80g diced csabai kolbász (smoked Hungarian sausage)
1/5 cup diced bell pepper*
1/5 cup sliced scallion whites and 1/5 cup scallion greens*
1/2 tbsp butter, or lard**
1 tsp paprika
salt/pepper to taste
1. Heat up butter, lard, or oil in frying pan on medium heat. Add the white parts of the scallions with a pinch of salt and half a teaspoon of paprika. Stir-fry until paprika is fused to the scallions, then add bell pepper and chopped kolbász.
2. Add the other half a teaspoon of paprika, and continue to cook until kolbász has absorbed some of the paprika and looks nice and moist. Meanwhile, beat eggs vigorously with salt and pepper using a fork, preferably the one you’ll be eating with so you’ll only have to wash 1 fork in total.
3. Staying on medium heat, pour your egg mixture into the pan and let it set a little before breaking up the cooked eggs with a spatula.
4. Cook eggs until desired texture, then remove from heat and stir in the green parts of the scallions.
5. Serve topped with a slice of bell pepper and sour cream if you like it as much as I do. (´･ω･`)
*I generally start by cutting off half of a small bell pepper and dicing it, then dicing up the same volume of scallion whites, followed by the same volume of scallion greens. The exact amounts listed above are just an estimate based on the fact that a bell pepper is about 60g, 30g is equal to 1/5 cup chopped, and yeah… I generally just chop the scallions from both ends while they’re still in a bunch wrapped in a rubber band. Much easier that way.
I’m probably overthinking this, and that’s kind of sad for a scrambled eggs recipe. But on the other hand, one day I may forget how to portion my vegetables for scrambled eggs, but I’ll always be able to look at this blogpost and remember. ʕ •́؈•̀ ₎
**Lard you find in the baking section of a grocery store is hydrogenated and full of trans fats. Only use lard if it’s from a pig you cooked once and saved the rendered fat. I get my lard from a delicatessen, and I use it because of the delicious flavour it adds to certain foods, especially when cooking pork sausages.