andrejthechef
PolandEggsBreakfastVegetarian

Jajecznica ze Szczypiorkiem

Polish jajecznica with chives: creamy, butter-soft scrambled eggs finished with plenty of chopped chives and served with buttered dark rye bread.

prep
5 min
cook
6 min
total
11 min
serves
2
level
easy
Soft, creamy scrambled eggs scattered with chopped chives on a speckled plate beside two slices of dark rye bread

Jajecznica is the standard Polish scrambled egg, cooked in butter and eaten for breakfast with rye bread. The versions with fried onion, kiełbasa or bacon are common, but the simplest and probably the most popular is jajecznica ze szczypiorkiem, with only chives and a little salt. It is a plate you can have on the table in ten minutes.

The technique is low heat and early rescue. Cook the eggs gently in butter, moving them slowly so they form large soft curds, and pull the pan off the heat while they still look a little wet. They keep cooking on the plate, and the chives go in at the very end so they stay green and sharp.

Jajecznica ze Szczypiorkiem is one of the best breakfasts from around the world.

method

  1. Crack the eggs into a bowl, add the salt and beat with a fork for about 30 seconds, until no streaks of white remain. Salting the eggs first gives more tender curds.

  2. Chop the chives finely with a sharp knife or scissors. Spread the softened butter on the rye slices and set them on plates.

  3. Melt the 30 g butter in a 24 cm (10 inch) nonstick skillet over medium-low heat until it foams, but do not let it brown.

  4. Pour in the eggs and wait 15 seconds until the edges start to set. Then slowly push the eggs from the edges to the center with a spatula, forming large soft curds.

  5. After about 2 to 3 minutes, when the eggs are mostly set but still look glossy and slightly wet, take the pan off the heat and stir in half the chives.

  6. Spoon the eggs onto the plates immediately, top with the remaining chives and a little black pepper, and serve with the bread.

chef's tips

  • Fresh chives only. Dried chives are tasteless here.
  • Use a nonstick pan and a heatproof spatula. A little heat control is more important than the exact timing.
  • Some cooks stir in a spoonful of cream or milk. It makes them slightly softer, but is not needed with good eggs.