Egg in dough
4 servings
15 minutes
Egg in dough is a cozy dish of European cuisine that combines the tenderness of the dough with the rich flavor of fresh egg. Its origin traces back to home traditions where hostesses aimed to create a hearty and simple breakfast. The soft and airy dough, thanks to milk and baking soda, surrounds the egg, creating a crispy shell outside and a tender, aromatic filling inside. A light sugary hint in the dough harmoniously complements the natural taste of the egg, while butter adds extra creaminess. The dish is perfect for a leisurely breakfast and can be served as a standalone treat or with greens and sauces. It is especially loved for its simplicity and versatility as it can easily be adapted by adding various spices or fillings, turning a classic treat into an author's masterpiece.
1
Pour 250 ml of milk or kefir into a bowl. I use milk because it makes the dough much softer. Beat in 1 egg and mix with a whisk. Then add a pinch of salt and sugar, and mix again. Add baking soda extinguished with vinegar, and mix once more. Gradually add flour and knead the dough to a thick sour cream consistency.
- Milk: 250 ml
- Chicken egg: 4 pieces
- Salt: pinch
- Sugar: pinch
- Baking soda reacted with acid: 0.5 teaspoon
- Wheat flour: 1 glass
2
In a preheated skillet, add butter or vegetable oil and place a large 'oladushka'. Try to make it not too thick, otherwise it won't cook inside. Next to it, immediately crack 1 egg (don't forget to salt the egg a bit) and cover with a lid. Reduce the heat to minimum. Let the batter and egg cook under the lid for about 2-3 minutes.
- Butter: to taste
- Chicken egg: 4 pieces
- Salt: pinch
3
Then flip the 'oladushki' directly onto the nearby egg. Do not press with the spatula to avoid breaking the yolk. You can just gently press the dough on the sides. Cover again and bake for another 3-4 minutes. Check for the readiness of the dough.
