Fluffy buckwheat porridge with egg

Sort the grains, wash, dry, and mix with beaten eggs.

Pour the prepared grains onto a baking sheet and dry them in a preheated oven, turning off the heat.

Pour the grains into a pot, add milk and cook over medium heat until it boils completely, then reduce the heat to minimum, cover the pot with a lid and cook for another 15 minutes.

Salt the cooked porridge, let it cool, and strain it through a sieve.

Serve at the table with cream and butter.