More than 100 years ago, eggs were prepared in various ways in central Serbia. Scrambled eggs is one of them.
According to records from that region, eggs were eaten baked, poached or fried.
Baked eggs were prepared in ashes, and a layer of saliva was first applied to them (so that they would not crack), and then they were placed in hot ashes until they were roasted.
Poached eggs were prepared in a copper pot or a pot, and were eaten hard-boiled. Almost no one prepared poached eggs.
Scrambled eggs was prepared in a frying pan, or a shallow pan, in which they would first put sliced onions and one spoonful of fat. While the onion was being fried in a wooden bowl, they would beat a few eggs with wheat flour. After that, they would pour the mass of eggs and flour into a pan or pot, to fry it well. Fat was used for frying during the winter, and in the summer, cream or sour cream would usually be used instead of fat. Also, in season they would use spring onions (green leaves) or chives. It is recorded that in some households cracklings were added to scrambled eggs. Very rarely, eggs were prepared for scrambled eggs without adding flour, because it was believed that flour increases "fullness".
Reference: Serbian folk dishes and drinks, book 1, edited by Dr. Jovan Erdeljanović, Serbian Royal Academy, Serbian ethnographic collection, 1908.
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