Egg in Dough
Breakfasts • European
Description
Egg in dough was always made for me by my mom. This recipe belongs to her. And now it is the most beloved breakfast in my family! The quantity of ingredients in this dish is calculated for 3–4 servings. But if there is still some dough left, I usually make regular pancakes from it. Everything is gone in no time!
Ingredients
- Chicken Egg 4 pieces
- Salt a pinch
- Sugar a pinch
- Wheat Flour 5 oz
- Milk 10 fl oz
- Activated Baking Soda ½ teaspoon
- Butter to taste
Step-by-Step Guide
Step 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 the baking soda, and mix once more. Gradually add the flour and knead the dough to the consistency of thick sour cream.
Step 2
In a preheated skillet, with the addition of butter or vegetable oil, place a large 'pancake'. Try to make it not too thick, otherwise it won't cook through. Immediately crack 1 egg next to it (don't forget to add a little salt to the egg) and be sure to cover with a lid. Reduce the heat to low. Let the dough and egg cook under the lid for about 2–3 minutes.
Step 3
Then flip the 'pancake' directly onto the egg next to it. Do not press down with the spatula so the yolk doesn't break. You can just gently press the dough on the sides. Cover with the lid again and cook for another 3–4 minutes. Check the readiness of the dough.
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