I recently posted a sort of survey on the name used on Romanian territory for broken, whisked and fried eggs. I received only awesome answers and I learned many words that were old to the world, but were new to me. One of them, which I have known ever since I was a child, is “ratotă”, with the version “ratută”. Today, I present it to you thoroughly:
You can’t make it without breaking a few eggs. As many as you have.
The “pitoi” (boletes), dried in the fall, are now put to rehydrate in lukewarm water, for five-ten minutes.
The sheep milk cheese, kneaded, dried and grated. Or any type you have will do.
It wouldn’t be a bad idea to get some thin slices of bacon. Brown them a bit on one side, then…
…remove them from the skillet and put the eggs in their place. Whisk the eggs with a fork.
Put the cheese and the boletes over the eggs. Stir again and keep the skillet on the stove for two minutes. Or less, depending how you like your scrambled eggs.
In the end, the bacon next to the “ratotă”, tomatoes and cucumbers or green onion as accompaniments and that’s it.