Rántotta

Rántotta is a Hungarian dish of scrambled eggs. The eggs are usually beaten with a pinch of salt and sometimes a little milk or water to increase lightness, then poured into a hot frying pan with butter or oil. They are cooked quickly while gently stirred to create soft curds, and are commonly served while still moist. The dish is a staple of Hungarian breakfasts and is also eaten at other times of the day.

Variations range from plain rántotta to versions that include various ingredients. Common add-ins include finely chopped onions, bell peppers, tomatoes, mushrooms, and cheese, as well as small amounts of cooked sausage or ham. Herbs such as parsley or chives are sometimes added for aroma. Some cooks keep the mixture loose and scrambled, while others fold it more like a French omelette.

Serving and context: Rántotta is typically served with bread, such as dark rye or a crusty loaf, and can be seasoned with paprika or pepper. It is a flexible, everyday dish in Hungarian homes and can be adapted to use leftovers.