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Bosanski kajgana (kajgana): recipe illustration
Breakfast

Bosanski kajgana (kajgana)

Very creamy scrambled eggs cooked slowly in butter with fresh cheese and milk. The texture is soft and spoonable, perfect with fresh bread at breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

415 kcal per serving

Protein
17.6 g
Carbohydrates
3.4 g
of which sugars
3.3 g
Fat
36.7 g
of which saturated fat
20.6 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Beat the eggs with the milk, salt and pepper in a bowl until smooth.
  2. Melt half the butter in a non-stick pan over medium-low heat.
  3. Pour in the eggs and stir gently with a spatula, scraping the bottom, without letting them set completely.
  4. When the eggs start to thicken, add the fresh cheese and the rest of the butter, then stir gently.
  5. Take off the heat while the eggs are still glossy and creamy, then serve straight away with fresh bread.

Variations and tips

Herb kajgana. Add chopped parsley and a little spring onion just before taking it off the heat.

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Original Ecomely recipe.