Eggs in Buns
Breakfasts • World
Description
Some people like to add pine nuts to the egg whites. Nuts are not prohibited, but eggs in buns are good even without them.
Ingredients
- Bun 6 pieces
- Whole egg 6 pieces
- Egg white 6 pieces
- Wheat Flour 1 teaspoon
- Salt to taste
- Cotton Oil to taste
- Tomatoes 25 oz
- Sweet Red Onion 1 head
- Sugar 1 teaspoon
Step-by-Step Guide
Step 1
Prepare a thick tomato sauce. Pour boiling water over the tomatoes and peel them, cut them in half, remove the seeds, and then chop finely. Also finely chop the onion, place everything in hot corn oil, add salt, sugar, and sauté, stirring well. Keep it warm.
Step 2
Cut a thin layer of dough from the top of each bun and scoop out the inside with a spoon. Place a little sauce and the yolks into the created space. Lightly salt, then add more sauce around the yolks.
Step 3
Adding a little salt, beat the egg whites in a clean dry bowl until thick, then gently fold in the sifted flour.
Step 4
Divide the egg whites evenly between the buns, placing them on top of the yolks in a pyramid shape. You can shape them with the tines of a fork.
Step 5
Heat the oil in a deep fryer or deep skillet to 180–375°F. To check, you can use a cube of not-too-fresh bread: at this temperature, it should brown within 30 seconds. Place the bun on a slotted spoon and carefully immerse it in the hot oil so that it does not slip off. Quickly drizzle the egg white with a tablespoon of oil to prevent it from sinking.
Step 6
Place the finished bun on a plate and do not let it cool while the others are being prepared. It is best to serve immediately after cooking, but if necessary, you can keep the buns in a preheated (but turned off, so the whites do not sink) oven.
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