Greek scrambled eggs | Akis Petretzikis Kitchen
100 Comments


Hello lovely people of YouTube and
welcome to my kitchen once again! Today, I have wonderful news for you because we will make Greek-way scrambled eggs, called Strapatsada or Kayiana! It’s perfect for breakfast, brunch,
a quick snack, or even for a meal! Serve it with some freshly baked bread
and everyone will be impressed! So, first things first. Pan, over heat, and let it become extremely hot
before you add all the other ingredients. We need to chop an onion… Perfect! And thinly slice one clove of garlic. Add three tablespoons
of extra virgin Greek olive oil into the pan, onion and garlic. Now, take a wooden spoon
and start caramelizing the onion and the garlic. During this time, take a cheese grater
and grate two very ripe tomatoes. As you can see, I’m not grating the skin,
just the flesh because it’s a ten-minute recipe so we don’t want the skin in this recipe… we need it to be very velvety. So, avoid to grate the skin. Perfect! Now,
discard the skin and, at this point, if you will not add any feta cheese,
you can season the onion and the garlic. I will add some feta cheese
so I’m adding no salt because the feta cheese is quite salty and now,
it’s time to deglaze the pan. We will deglaze the pan with one spoonful of sugar and balsamic vinegar. Perfection! Look at this! Wait for a minute, until the vinegar is evaporated
and when you have this gluey texture on the pan, add the tomato. Cumin and paprika… a little bit of thyme… perfect! And if you like, you can add any herbs like basil,
thyme, rosemary, or even mint… but just thyme is enough. And cook the mixture for about 6-8 minutes until most of the liquid is evaporated. When the tomato is almost ready,
it’s time to crack the eggs. Four eggs are enough for four persons. You just crack them, add some pepper. If you want the mixture to be salty, you
can add some salt here but I will add the feta cheese… that’s why I’m not adding it now. A little bit of thyme… perfect! Mix a little bit and add the egg mixture inside. Mix a little bit and when the eggs start forming inside the pan, like this, remove the pan from the heat
and let it sit here for one minute… until you create a nice platter to serve the eggs! We need a chopping board,
a little bit of rocket, like this… some cherry tomatoes… some grilled bread, like this… and now, it’s time to add a little bit of umami
inside these lovely eggs. Feta cheese… a bit of pepper… mix… Oh, my God! This is heaven! And trust me, those two ingredients at the start,
the vinegar and the sugar, will make a huge difference because they actually give a very sour
and sweet taste to the eggs. And now, it’s time to call some friends
to share this lovely recipe. Call them, tell them today we will eat
Greek-way scrambled eggs the best way! And for the end,
a little bit of extra virgin Greek olive oil and voila! It’s ready! And now, it’s time to taste
the best scrambled eggs all over the world! Oh, my God! I love this recipe
and I’m sure that you will love it, too! You need only four eggs,
two tomatoes, and lots of love… And of course,
extra virgin Greek olive oil! Please, share this lovely recipe
with your friends and please, subscribe to my channel! Make comments underneath the video,
and see you next time! Bye bye, yia sas!

100 thoughts on “Greek scrambled eggs | Akis Petretzikis Kitchen

  1. Call my friends? Nope, this is all for my husband and I – and just in time for our long weekend. Nom, nom, nom! Thanks, Akis!

  2. Akis, were you hungover in this video? This recipe looks like it is perfect as the hungover brunch meal 😀

  3. omg YUM!!! 💕💕💕 Just made this for a Canada Day breakfast and its so aaaamazing, all my friends loved it. You're totally right the balsamic vinegar/sugar combo in this is soooo good.

  4. When I was a child we used to call this dish 'tomatoes with eggs' (translated literally from Greek).

    A trick that I had come up with as a child was to put some crumbled feta on my plate and put the scrambled eggs on it so that it would melt by the time I ate it.

    If you think this is a little heavy (especially for breakfast), it's also fine if you add a bit less onion which brings out the tomato flavour even more – it also has a livelier red colour.

    Personally, I prefer not to scramble the eggs into the tomato immediately and prefer to leave them unstirred for about 3 seconds so that they remain their own colour (a bit) and then I stir them – this results in bits of egg being more prominent rather than Akis's uniform look – But this is only a personal preference.

    Thank you Akis for a great recipe

  5. βλεπω και την αγγλικη εκδοχή των συνταγών σου μονο και μονο επειδη απολαμβανω την προφορά σου😂😂😂😂

  6. Made this today omg akis Your version with thyme is must try also vinegar next time tried them with basil and oregano but this is great i also added cumin.

  7. Is it just me or does Akis look a little unhappy in his recent videos? I hope everything is going well for him at home or at work

  8. I have been trying Gordon Ramsay's scrambled eggs, and now I see these. I have to try them, they look very very good!

  9. Ισως να εγραφες και τη συνταγη στα ελληνικα sto description box…για να καταλαβαινει και η μαμα μου η ελληνιδα….:')

  10. Hi my love what is a traditional Greek breakfast,
    Love all your videos
    A Big Hugh Thumbs up 👍👍👏

  11. If you want to have scrambled eggs as a man, get a girlfriend who's 250+ pounds en let her on top. Guaranteed good recipe every time

  12. It is “menemen” without balsamic vinegar and garlic. It’s a traditional Turkish dish we serve on breakfast. Greetings from Turkey 🇹🇷

  13. Made this one… nowhere near as aesthetically pleasing as creamy English style scrambled eggs BUT as soon as you bite into it the flavours are amazing! Would definitely recommend it

  14. last time I deglazed my onions with balsamic vinegar it tastes so much like vingar I could barely eat it
    what did I do wrong? I let it sit for a really long time

  15. Πωπω καιρο εχω να φτιαξω στραπατσαδα! 😊😊😊 θα το φτιαξω αυριo για πρωινό!

  16. Μπραβο βρε Aki! Αυτή η συνταγή μου θυμίζει τισ ομελέτεσ της μητέρας μου! Σ' ευχαριστώ πάρα, πάρα πολύ!

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