Jajuša

I adored this old dish as a child! It is also called razljevuša or tijepeka. And now Jajuša is also adored by my little girl :)! It is often found on our table for breakfast or dinner. The beauty of these old dishes is that there is no special measure , but the rule is how many things you have.4-5-6 eggs, it doesn't matter. You have more yogurt than milk (or vice versa), it doesn't matter :). You don't have cheese, it doesn't matter, don't put it. you have to :). You got it :)).

Preparation steps

First, put a pan with a spoonful of fat in the oven to heat well.
Beat the eggs with a fork.
Add corn flour and mix with a spoon. Add cheese.
Add yogurt and milk, stirring with a spoon all the time so that there are no lumps.
Add salt (about a teaspoon of salt).
The mixture should be quite, quite thin. Pour it into a pan on hot fat, so that it chirps. When it turns yellow, the egg is ready!

Serving

You can eat it hot, but it is also good and cold. Pleasant!