Scrob cu Lapte (Romanian Milk Scrambled Eggs)

Ingredients

• 4 Eggs (Large, farm fresh preferred)
• 1 cup Milk (Whole milk)
• 1 tbsp All-purpose flour (Level tablespoon)
• 1 tbsp Butter (For the pan)
• Salt (To taste)

Steps

1. 1

   In a medium mixing bowl, crack the 4 eggs and add a pinch of salt.

2. 2

   Whisk the eggs thoroughly until the yolks and whites are fully combined.

3. 3

   Add one tablespoon of all-purpose flour to the eggs and whisk vigorously to ensure there are no lumps.

4. 4

   Gradually pour in the milk while continuing to whisk until the mixture is smooth and uniform.

5. 5

   Place a frying pan over medium-low heat and add the butter, allowing it to melt and coat the bottom of the pan.

6. 6

   Pour the egg and milk mixture into the pan.

7. 7

   Cook slowly, stirring gently with a spatula from the edges toward the center, until the mixture thickens into soft, creamy curds. Do not overcook; it should remain moist.

8. 8

   Remove from heat and serve immediately, ideally with fresh bread or polenta.

Notes

This recipe is a traditional 'secret' family version of scrob (scrambled eggs) that uses flour to give it a more substantial, custard-like texture compared to standard scrambled eggs.

Nutrition per serving

• breakfast
• eggs
• vegetarian
• Romanian
• traditional
• comfort food
• brunch