Polish egg cutlets: crisp outside, soft inside, dinner from six eggs
A dinner for Fridays and Lent, and simply cheap and good: hard-boiled eggs chopped finely, a roll soaked in milk, softened onion and chives, bound with a raw egg and breadcrumbs, fried golden. Outside they crunch like a schabowy, inside they are soft and smell of onion. Eight cutlets from six eggs.
Your own work in that: 30 min.
- Eggs boiling 12 min
- Mixture and shaping 15 min
- Frying 15 min
Step by step
0 / 6 done
Hard-boil the eggs
Lower six eggs into boiling water and cook 9 minutes, move to cold water, peel. Cover the roll with the milk. Put the peeled potatoes on to boil in salted water.
Ingredients: 7 pcs eggs · 1 pcs white bread roll · 100 ml milk · 1 pcs onion · 20 g butter · ½ bunch chives · 100 g breadcrumbs · 1 tsp salt · ½ tsp black pepper · 120 ml oil
TipNine minutes gives a set but creamy yolk that binds the mixture. Eggs boiled a quarter of an hour have a chalky yolk and a grey ring, and the cutlets come out dry.
Nine minutes, cold water, peel
Soften the onion
Dice the onion finely and soften in the butter 5 minutes, until soft and lightly golden, not brown. Cool briefly. Raw onion in cutlets crunches and stays harsh; softened, it gives sweetness.
Golden, not brown
Chop the eggs and mix
Chop the eggs finely, into roughly 5 mm dice; cut too coarsely they break the cutlet apart, minced they turn to paste. Squeeze the roll out of the milk and crumble it. Mix the eggs, roll, onion, chopped chives, the raw egg, 3 tbsp breadcrumbs, salt and pepper. Leave 5 minutes so the breadcrumbs absorb the moisture.
TipTest the mixture: squeezed in your hand it holds in a ball. Falls apart? One more spoon of breadcrumbs. Sticks to your hands? That's normal: shape the cutlets with wet hands.
Finely chopped eggs, a mixture that holds its shape
Shape and coat
With wet hands form 8 oval cutlets 1.5 cm thick. Coat each thoroughly in breadcrumbs, pressing so the coating sticks.
Wet hands, oval shape, a thorough coating
Fry
Heat a layer of oil about 3 mm deep in a pan over medium heat. Fry the cutlets in two batches, 3 minutes a side, until golden brown and crisp (about 12 minutes in all). Turn once, with a wide spatula: egg cutlets are more delicate than meat ones. Drain on paper.
Three minutes a side, turn once
Serve
With dill potatoes and cucumber salad in sour cream, or with dill sauce. Cold cutlets are good the next day in a sandwich with mustard.
Ingredients: 800 g potatoes · ½ bunch dill · 1 pcs cucumber · 100 g sour cream, 18 %
Potatoes, dill, cucumber salad
Before you start
With mushrooms
150 g finely diced button mushrooms fried with the onion, added to the mixture: more filling cutlets.
With cheese
50 g grated hard cheese in the mixture: it melts inside and binds the cutlet even better.
They fall apart in the pan
Too few breadcrumbs in the mixture, not enough time for them to absorb, or turned too early. Rest the mixture 5 minutes and turn only when the underside is golden.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
