Jajeœnica to the djpolonia

Ingredients for 4 servings:

• 12 eggs
• 2 onions
• 1 garlic clove(s)
• 200 g ham, cooked
• salt and pepper
• chili powder
• cream
• butter
• Paprika powder
• curry powder
• Spice mix (Chinese spice)
• Garlic salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Scrambled eggs djpolonia style

Pour the raw eggs into a bowl or deep container and whisk until no yolks remain. Seasoning: Now add a generous pinch of salt to the raw eggs, along with a pinch of each of the remaining spices. Depending on how spicy you want it, you can crush a clove of garlic and mix it in, or, to reduce the garlicky taste, use garlic salt or garlic seasoning. After everything has been seasoned and mixed well, it’s time to fry. Pre-fry: Cut the cooked ham into small, thin strips or small pieces. Heat a frying pan with a good knob of pure butter (you can also use oil, to taste). Cut the onions into small pieces and place them in a container. First, fry the sliced ​​ham pieces or strips, but only gently, then add the onions. Use a deep frying pan; a wok would be suitable. Briefly fry everything until the onions are reddish brown, but not black! Fry: Now it’s best to take a wooden or plastic spatula and pour the eggs into the pan. Reduce the heat to half on the stovetop and stir constantly! Be sure to stir constantly, otherwise the eggs will burn quickly in the deep pan! Only fry and stir the eggs until they have firmed up a bit! Don’t overcook them, or they will become too dry. Nice and slightly wobbly, like pudding, something like that. Note for adding the garlic: Crush the garlic clove and mix about half into the pan, ideally at the beginning of the frying process. Add more to taste. Fry, taste and season: Taste occasionally and add more seasoning and salt if necessary. To get a nice spicy flavor, be careful not to overdo it, otherwise you won’t be able to taste the other ingredients. Only add chili powder to make it hotter. You can also use the juice from squeezed hot peppers, but only a few drops. Serving: Once everything is ready, serve everything nicely covered in a bowl, but keep the bowl uncovered, as the eggs cool very quickly. The scrambled eggs are best served in deep plates, as you’ll be serving the cream with them. You can drizzle a little cream over the scrambled eggs to taste; it livens things up and won’t be too dry if you overcook them. Then all you have to do is eat. Enjoy! Smacznego! (The same in Polish)