It is not true that dinner must be meat, so that it is filling and delicious. The Jarki specialties from the PRL, i.e. egg cutlets, are a perfect example of a tasty and concise dish that never gets bored. They are made expressly and only from a few ingredients.
In the PRL, egg chops were the most common replacement for traditional . In those days Eggs could be buy in stores as a basic product, and above all much cheaper than meat. Large cutlets than the classic ones were also more simpler and faster. Landsome housewives were eagerly served on the main course, often in the company of potatoes and sauce (e.g. cream, mushroom or tomato). The dish also appeared in iconic dairy bars.
Recipe for egg chops like from the PRL He wasn’t complicated. The eggs were enough to cook hard to make the consistency of the cutlets compact. After crushing, they were a good dish of the dish. A raw egg was still stuck, which glued the mass and spices that added more taste. There could be healthy greens to strengthen the nutritional value of the dish. The cutlets formed with a spoon or hand were coated in breadcrumbs and fried in a pan.
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Preparation of egg cutlets does not require much experience in the kitchen. Just connect only a few products that you can easily buy in a local store. Anyone who tries the following Recipe for egg chopshe will certainly come back to him more than once. 4 chops come out of the given number of ingredients.
Ingredients:
- 6 large eggs,
- sun,
- pepper,
- a tablespoon of breadcrumbs (+ breadcrumbs),
- a spoon of chopped parsley,
- a spoon of chopped chives,
- 3 tablespoons of clarified butter.
Method of performance:
Hardly cook 5 eggs, peel and put it in a bowl. Mash with a fork thoroughly.
Stick the remaining egg (raw) into the dish. Salt and grant to taste. Pour a tablespoon of breadcrumbs, chopped parsley and chives. Mix the mass thoroughly.
Form 4 chops. Coat them in breadcrumbs and put on a plate. Put in the fridge for about 2 hours (the cutlets will break well and the flavors will penetrate).
After this time, heat the clarified butter in a pan. Put egg chops on hot fat and fry on medium heat for about 3 minutes. When they blush on one side, carefully transfer to the other. Fry for the next 3 minutes.
Take them off the pan and serve with salad, e.g. from tomatoes.
Although there were no products on the store shelves in the PRL, there are plenty of them today. That is why it is worth experimenting in the kitchen and diversifying dishes to smuggle valuable ingredients in the dish. Egg cutlets also have their enriched versions.
Egg cutlets with mushrooms
If you like essential, moist and expressive in the taste of dishes, be sure to try egg cutlets with mushrooms. In addition to standard products, you will also need a small onion and about 6-8 mushrooms. Mushrooms need to be peeled and wiped on a thick grater. Peel and cut the onion into very small cubes. Fry the onion in a mushroom -preheated butter in a pan, and then add mushrooms to it. The ingredients need to be sprinkled with salt, but do not mix so that the mushrooms do not let go of the liquid. Only after a few minutes you can mix the contents of the pan. Fried vegetables should be cooled and added to the mass of crushed eggs. Instead of one raw egg, it is worth adding two.
Egg cutlets with cheese
Egg cutlets with cheese are a slightly more caloric version of this dish. After frying, the cheese will continue to pull and turn up the taste of chops. What kind of cheese to add to the mass? A delicate mozzarella, a slightly stronger sea cheese or gouda or very expressive Parmesan cheese. Just add about 150 grams of grated cheese. Also, add two raw eggs so that the mass sticks well. You also need to ensure that the cutlets are tighter in breadcrumbs. This will protect against leaking the dissolving cheese outside.
Egg cutlets with porridge
Finally, a slightly healthier version of egg cutlets with additions. This time, the new ingredient is, which makes the dish more concentrate and full of valuable protein and B vitamins. At the beginning you need to rinse the porridge several times under cold water (then it will not have a bitter aftertaste). 1/3 cup of groats then pour a glass of milk and cook until the porridge pulls all the liquid. The cooled porridge should then reach a mass based on crushed hard -boiled eggs. The next steps remain the same as in the case of traditional chops.
Source: Naz NowoKuje.pl, Sazemer.pl
