Gondo Datshi is a classic Bhutanese recipe made by scrambling eggs with goat cheese, butter, and herbs. It is best served with a big slice of toasted, crusty bread!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
I love me a good egg recipe, but sometimes, when I make the same old thing every day, it bores me. I love scrambled eggs, but scrambled eggs with broccoli, cauliflower, carrots, and cheese mixed in becomes a bit tiresome upon repetition. Ya feel? Well I’m glad to share this Gondo Datshi recipe with you today, because it brings a whole new life to scrambled eggs!
Yak Cheese (…?)
I’ll start off by saying this… Yak cheese is a hugely popular ingredient in Bhutan, and, quite unfortunately, I don’t live in a location with an abundant access to yaks. If there’s cheese in my recipe, it should be yak cheese. But yak cheese is hard to find in Rochester and expensive to import, so I got a bit creative. Goat cheese is a delicious substitute, if I do say so myself. For some information on yak cheese, click here.
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What Makes This Gondo Datshi Recipe Special?
The texture of the eggs tastes unlike any scrambled eggs I’ve ever eaten. You crack the eggs into water and combine them with butter and cheese, so the curds turn out a lot smaller than your run-of-the-mill scrambled eggs. The eggs are whisked continuously, so the texture is more grainy that chunky. I LOVE IT. Plus, herb-filled anything is a plus for me. I love the dill flavor in the recipe. The best thing, too, is that you can edit the recipe to fit your flavor profile. If you like more dill (like my Aunt Jeanie), add more dill! If you like less dill (like myself), add less dill! Easy peasy!
How to Serve Your Gondo Datshi
I like my Gondo Datshi served best with a big piece of crusty bread. Isn’t that how eggs are meant to be eaten all the time?
Did you like this breakfast recipe? If so, make sure to also check out my recipe for Pomidor-Yumurta (Eggs with Tomatoes) from Azerbaijan or my recipe for Kaiserschmarrn (Shredded Pancakes) from Austria. If you make this recipe and love it, make sure to share a photo of it on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. And, always, leave a comment about what you think!
Scrambled Eggs with Goat Cheese and Herbs (Gondo Datshi from Bhutan)
Equipment
- Whisk
- Pot(s)
Ingredients
- 1 cup Water
- 4 tbsp Butter
- 4 oz Goat cheese
- 4 Eggs
- ¼ tsp Cayenne pepper
- ½ tsp Salt
- ½ tbsp Fresh dill
- 1 tbsp Fresh parsley
- 2 tbsp Fresh chives
- 1 tbsp Fresh oregano
Instructions
- In a medium pot, boil the water on the stove.
- Once the water is boiling, add butter and allow to melt..
- Add cheese and whisk.
- Crack in eggs. Add salt and cayenne pepper .
- Whisk eggs fairly continuously for about 10 minutes, until they start to scramble.
- Once the eggs are almost completely scrambled, add the finely chopped herbs.
- Cook for about another 15 minutes, until the eggs reach your desired doneness.
- Serve with a toasted piece of crusty bread and enjoy!
- Leave a comment on this post letting me know what you thought.
Kat says
This isn’t gondo datshi. At all. I’m sure it’s delicious, but it’s rather offensive that you’d take the name of a specific Bhutanese recipe and deliver what is European eggs. I mean-oregano? Seems like really poor form.
Alexandria Drzazgowski says
Hi Kat,
You are right about that! I made this recipe when I first started my blog and hadn’t quite perfected my research process and my understanding of how to respect cultures properly when cooking their food. I have had a huge project of going back and fixing up recipes that were poorly represented, but, just as it has taken 5 years to create all of my content, fixing those first few years of work takes time. This recipe is on my list to update! I am hoping to get to it in the next 6 months 🙂 Thank you for reading!
James says
I loved these eggs! You cannot go wrong with breakfast and if you combine this with the other Bhutan recipe for the Ema Datschi, it is IN-CRED-IBLE!
Alexandria Drzazgowski says
You’re so right; they’re awesome when you put them together! Good add!