Staka me Ayga - Albanian Creamy Eggs

Ingredients

• 4 tablespoons (56g) butter 4 tablespoons (56g) butter
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 23g, 14g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 11g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a medium-sized saucepan, melt the butter over medium heat.
2. 2.
   Add the flour to the melted butter and whisk continuously for 1-2 minutes until the mixture turns golden brown.
3. 3.
   In a separate bowl, whisk together the eggs, milk, and heavy cream until well combined.
4. 4.
   Slowly pour the egg mixture into the saucepan while whisking constantly to prevent lumps from forming.
5. 5.
   Continue whisking the mixture over medium heat until it thickens and reaches a creamy consistency, about 5-7 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove from heat and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is fully melted before adding the flour to avoid lumps in the sauce.
• Eggs — Whisk the eggs well to ensure a smooth and creamy texture in the final dish.
• Milk and Heavy Cream — Use whole milk and heavy cream for the best results, as they contribute to the richness and creaminess of the dish.
• Salt and Pepper — Season the dish to taste, but be cautious with the salt as the butter already adds some saltiness.

Tips & Tricks

• For a twist, add some crumbled feta cheese or chopped fresh herbs such as dill or parsley to the mixture before cooking.
• Serve Staka me Ayga with crusty bread or toasted baguette slices for a delightful combination of textures.
• If you prefer a lighter version, you can use half-and-half instead of heavy cream.
• Experiment with different seasonings such as paprika or garlic powder to add a unique flavor profile to the dish.
• Leftovers can be refrigerated and reheated gently on the stovetop or in the microwave.

Serving advice

Serve Staka me Ayga hot, straight from the saucepan, as it is best enjoyed when warm and creamy. Garnish with a sprinkle of freshly ground black pepper or a small pat of butter for an extra touch of richness.

Presentation advice

Present Staka me Ayga in individual bowls or small ramekins, allowing the creamy eggs to take center stage. Pair it with a side of crusty bread or toast points for a visually appealing and satisfying meal.