Stuffed Eggs (Old-Fashioned Style)
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
When we were little, Grandma (Olha Franko) often made stuffed eggs. We absolutely loved them. What we enjoyed most was that they came in their own little shell cups. With a tiny spoon, we would scoop out every last bit of that deliciousness.
This is a very ancient dish, known in Andalusia since the 13th century, and it made its way to Poland in the mid-15th century.
In Stara Kornica (Masovian Voivodeship), egg-based dishes were especially popular. The Kornica stuffed eggs are halved hen's eggshells filled with a savoury mixture.
The recipe also appears in the Polish cookery book "100 potraw z jaj", Elżbieta Kiewnarska, 1929.
Ingredients
- 6 eggs
- 1 onion
- 2 tablespoons of bread roll soaked in water
- Salt, pepper, dill or parsley
Preparation
- Hard-boil the eggs.
- Finely chop the onion and fry until golden.
- Cut the eggs lengthwise with a thin, sharp knife.
- Carefully scoop out the eggs with a small spoon and set the shells aside.
- Finely chop the eggs, add the fried onion and the bread roll squeezed of its water, and mix everything together with a fork.
- Add the chopped parsley, salt, and pepper to taste.
- Spoon the mixture back into the shells, pressing lightly to fill them.
- Coat each egg half in breadcrumbs.
- Place the egg halves into a pan with heated butter and fry until golden brown.
- Serve hot.
Video recipe: https://youtu.be/6Voww6fnym8
