Pyshki with egg

6 servings

90 minutes

Egg puffs are an original dish that combines the tenderness of boiled eggs with the richness of creamy sauce. The roots of this recipe trace back to culinary experiments in author cuisine, where traditional ingredients gain a new sound. Egg whites filled with velvety yolk-based sauce are fried to a golden crispy crust, giving the dish a unique texture. They are served with aromatic tomato sauce that balances the flavor composition with a light acidity. This dish is perfect for a cozy family dinner or a festive table, surprising guests with an unusual execution of familiar products.

Energy value per serving

• Calories: 953.4
• Proteins: 22.6g
• Fats: 79.8g
• Carbohydrates: 36.6g

Ingredients

• Butter: 25 g
• Chicken egg: 11 pc
• Sunflower oil: 350 ml
• Wheat flour: 3 tbsp
• Milk: 750 ml
• Breadcrumbs: 120 g
• Salt: to taste
• Tomatoes: 1 kg
• Sugar: 1 tsp

Cooking steps

1. Boil the eggs hard, peel them, cut in half, and extract the yolks without damaging the whites.

   Required ingredients:

   • Chicken egg: 11 pieces

2. Melt butter with two tablespoons of sunflower oil in a saucepan, mix in flour and cook for 2 minutes, then slowly pour in milk, add salt, and cook for 10 minutes while stirring. Remove the saucepan from heat. Add the cooked egg yolks and stir until the sauce is smooth.

   Required ingredients:

   • Butter: 25 g
   • Sunflower oil: 350 ml
   • Wheat flour: 3 tablespoons
   • Milk: 750 ml
   • Salt:  to taste
   • Chicken egg: 11 pieces

3. Fill the egg halves with sauce using a teaspoon; it doesn't have to be very neat, and it's even good if the filling spills. Leave the egg halves like this for 30 minutes.

4. Now prepare the tomato sauce. Blanch the tomatoes, peel them, and chop them. Heat 3 tablespoons of oil in a pan, add onion and tomatoes, and sauté on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer to a blender, and blend. Add sugar, salt, and mix again.

   Required ingredients:

   • Tomatoes: 1 kg
   • Salt:  to taste
   • Sugar: 1 teaspoon

5. Heat the oil in a pan to 180 degrees. Lightly beat the eggs in a deep plate, and place the crumbs in a flat dish. Dip the stuffed eggs first in the beaten egg, then in the crumbs, and fry them in batches until golden. Remove with a slotted spoon and let excess oil drain on paper towels. Serve immediately with tomato sauce.

   Required ingredients:

   • Sunflower oil: 350 ml
   • Chicken egg: 11 pieces
   • Breadcrumbs: 120 g