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Ingredients
- Eggs 3 pcs.
- Dried mushrooms 1 handful
- Onion 1 pc.
- Butter 1 tbsp
- Sour cream 30% 2 tbsp
- Green onion (chopped) 1-2 tbsp
- Salt to taste
- Pepper to taste
- Bread crumbs optional
- Vegetable oil for frying
- Main ingredients
- World CuisinePolish Cuisine
Inventory:
frying pan, knife, spatula
Cooking:
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!
