Translation of "scrambled eggs" into Basque

dish

In Basque cuisine, Nahaski (or Nahaskia) simply means "scramble" or "mixture." While the word can refer to any scrambled dish, it almost always points to a specific style of soft, creamy scrambled eggs that are a staple in cider houses (sagardotegiak) and traditional taverns throughout the Basque Country. The Anatomy of a Nahaski Unlike a firm American breakfast scramble, a Basque nahaski is typically cooked over low heat to achieve a moist, almost custard-like texture. It is rarely eaten plain; it is a canvas for seasonal, local ingredients. Nahaski de Bacalao (Bakailao-nahaskia): The most iconic version. It features salt cod (desalted and flaked), sautéed onions, and green peppers. It is a mandatory course in the traditional Basque cider house menu. Nahaski de Hongos (Onddo-nahaskia): Made with wild mushrooms, particularly Boletus edulis. This is highly prized during the autumn mushroom-hunting season. Nahaski de Ajitos Tiernos: Made with young, tender green garlic shoots. It’s simple, vibrant, and often served as an appetizer. Key Characteristics