Stuffed Eggs in Polish

Stuffed Eggs in Polish

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  1. Eggs 3 pcs.
  2. Dried mushrooms 1 handful
  3. Onion 1 pc.
  4. Butter 1 tbsp
  5. Sour cream 30% 2 tbsp
  6. Green onion (chopped) 1-2 tbsp
  7. Salt to taste
  8. Pepper to taste
  9. Bread crumbs optional
  10. Vegetable oil for frying
  • Main ingredients
  • World CuisinePolish Cuisine


frying pan, knife, spatula


Step 1: prepare the filling.

Soak the mushrooms overnight, drain the water, finely chop and fry in butter with onions.
At the same time, boil hard-boiled eggs and cool. After using a very sharp knife, cut the eggs in half together with the shell (I recommend first making a small hole, such as a spoon, and then gently cut it). Using a teaspoon, carefully remove the yolks from the halves first, and then the squirrels.

Cut the squirrels with the yolks and mix them in a plate with fried mushrooms. Salt, pepper, add sour cream and 1 tbsp. l water in which mushrooms were steeped. Stir to make a paste. Add green onions.

Step 2: stuff the eggs.

Fill the empty shells with the cooked pasta, ramming it tightly. Then cover well with breadcrumbs.

Step 3: fry stuffed eggs.

Fry in the heated oil only the side with the filling so that the breadcrumbs turn into a crisp.

Step 4: serve the stuffed eggs in Polish.

Serve warmly stuffed eggs in Polish, sprinkle them with fresh herbs for decoration.
Enjoy your meal!