Creamy Scrambled Eggs with Onions and Cheese

This recipe was automatically translated from Romanian. View original here
Creamy Scrambled Eggs with Onions and Cheese

Another recipe learned directly from my grandmother, one of the best cooks in the village. And now I remember how she made scrambled eggs for "mamaliga"(moldavian polenta). In our family no polenta passes without this eggs, so I recommend you to try it.

Everything is simple and ordinary but you have to be careful with the ingredients: Feta cheese must be sheep or cow, but it must be salted well and harder (matured), if you have problems with the taste of onions - you can harden it in oil and then a remove and use only that aromatic oil. If it still doesn't work, add butter. To liquefy the scrambled eggs you can put sour cream, yogurt, milk and even water in harder times. You can also combine them with each other - I usually put what I have in the fridge, all of them a little bit so that a total of about 1 cup of liquid comes out.


5 pieces
White onion
2 pieces
Feta Cheese
300 g
Sour cream
1 cup
or a mixture of sour cream with yogurt, kefir, whipped milk, etc
Sunflower oil
100 ml

Step by step


First, prepare all the ingredients, because the actual cooking process is quite fast and you have to have them all ready.

So, Telemea cheese is given through a large grater or crushed with a fork.


Beat the eggs well with a fork or fork.


Then add the sour cream mixture to the eggs, beat well.

I told you that when I don't have any dairy in the fridge, I only put water and it's still very good.


Onions are cleaned, washed and finely chopped.

Heat the oil in the pan and put the onion to harden - stir periodically.


When the onion is lightly browned, add the prepared cheese - yes, it is not a mistake, the cheese is fried together with the onion. Mix well.


Don't be afraid if the cheese will melt along the way, it depends on how ripe it is and how fat it is. Leave the cheese to harden together with the onion for about 5 minutes.


Then follow the egg mixture, pour it into the pan and stir slowly and continuously.


You will notice as you mix that this composition gradually thickens.


After the composition thickens, it becomes like a softer omelette, you can let it cook for another 5-10 minutes on medium heat. Usually salt should not be suitable, because the cheese is salty enough.

In addition, if you like it and you can, you can add a little curry for the color (this is not according to grandma's recipe :) or dried herbs, but without a strong aroma, something like parsley.

Serve with hot polenta and a little juice.

Good appetite!

Quantity: 500 g (4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 10 min
Publish date:

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