Egg scramble recipe. Potato drachena: step-by-step recipe What kind of dish is drachena

Drachena is a traditional Slavic dish, with which in Rus' people went to commemorate the dead in the cemetery. There is no original recipe: each province had its own recipe.

Egg drachena - recipe in a frying pan

Drachena cooked in a frying pan

Scrambled eggs are cooked in a frying pan, although they should be cooked in the oven. On 2 servings you will need:

• 4 chicken eggs.
• A quarter glass of sugar.
• 500 ml milk.
• Grease for heating dishes.

Cooking time - 25-30 minutes.

Drachena egg - recipe

1. Beat the egg yolks with sugar. Add salt if desired. Gradually add milk until half is used.
2. Add flour little by little to the liquid base. Knead the dough.
3. When the flour runs out, add the remaining milk to the thick dough.
4. Beat the whites until foamy and fold into the dough.
5. Preheat the roasting pan. Pour the dough, maybe several times.
6. After frying on each side, let cool, sprinkle with powdered sugar and serve.

Egg drachena - recipe in the oven

Classic drachena is prepared in the oven - a modern analogue of the Russian oven. There is no original recipe, since the dish was made differently in each region of the country. We invite you to familiarize yourself with the two most delicious variations of drachen.

With cream

On 2 servings needed:

• 4 eggs.
• A couple of spoons of sugar.
• A glass of cream and flour.
• A tablespoon of butter and powdered sugar.

How to prepare drachena from eggs:

1. Beat the eggs whole, adding granulated sugar. Add cream and flour to the resulting foamy mass.
2. Heat the oil in a frying pan. At the same time, preheat the oven to 150 degrees.
3. Pour the mixture into a hot frying pan and place in the oven. When the dish has risen 2.5 times, bake for 5 minutes.
4. Take it out, sprinkle with powdered sugar and serve warm.

Drachena with potatoes

Piece of baked brat with potatoes

On 3 servings:

• Half a kilo of potatoes.
• 150-200 grams of sour cream.
• 100 grams of flour.
• 6 eggs.
• 400 ml milk.
• Butter.

Drachena - recipe with potatoes:

1. Boil the potatoes. Before it cools down, drain in a colander.
2. Heat the milk and add sour cream, yolks and flour to the potatoes. Add salt and stir the mixture.
3. Add warmed milk and mix again.
4. Beat the egg whites, then fold into the mixture.
5. Bake the raw dish in the oven at 150 degrees for 25-30 minutes. Preheat a frying pan with oil to cook the fry in it.

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Potato wrangling is an old Russian dish. Relatively recently, the recipe was very popular, but today it is almost forgotten. And it’s completely in vain, since the basis of the dish is made up of the most affordable products - potatoes, eggs and milk. Modern brawling can be, for example, cheese. You will find recipes for traditional dishes in our article.

Potato drachena in the oven

Ingredients

Potato 1 kg Onion 2 heads Salo 175 grams Chicken eggs 2 pieces) Sour cream 0 stack Vegetable oil 2 tbsp. Butter 1 piece

• Number of servings: 5
• Cooking time: 40 minutes

Potato wrangling: recipe

The basis of traditional drachena is potatoes. To prepare you will need:

• potatoes (kg);
• onion head (2 pcs);
• lard (175g);
• eggs (2 pcs);
• sour cream (half a glass);
• hard cheese (100 g);
• vegetable oil (2 tbsp);
• butter (small piece);
• breadcrumbs (2 tbsp).

Preparation:

1. Lard and onions need to be cut into small cubes. First you need to fry the lard. Then add the onion and cook until nice golden brown.
2. The potatoes need to be peeled and grated on a coarse grater. Squeeze out excess liquid.
3. Add lard with onions, sour cream and eggs to the potatoes. Then the dough needs to be mixed thoroughly.
4. Add salt and pepper to taste.
5. Since potato fry is prepared in the oven, you need to prepare a baking dish. Grease the sides and bottom well with butter and spread the potato dough in an even layer. Place breadcrumbs on top. Then cover them with grated cheese.
6. Preheat the oven to 180. Cook for an hour.

The dish is served hot with sour cream.

Cheese fight

For variety, you can make cheese drachena. You will need the following grocery set:

• milk (st);
• white bread (130 g);
• cheese (100 gr);
• butter (2 tbsp);
• eggs (8 pcs);
• salt.

Cooking technology:

1. Grate the cheese. Remove the crust from the bread and cut into squares.
2. Heat the milk and pour it over the bread. Let it swell.
3. Then add two-thirds of the cheese and egg yolks, salt and spices to the loaf (depend on your taste).
4. The whites must be beaten and added to the dough. Mix the mixture to obtain a homogeneous mass.
5. Grease the baking dish with oil and lay out the dough. Place cheese on top.
6. The oven must be preheated to 180. Bake the cheese drachena until a beautiful golden crust appears.

When serving, brush with butter.

There are many recipes for preparing drachena; there is an option for every taste and room for experimentation. It can be cheese, egg and even sweet. Bon appetit!

Smells like loose hogweed,
There's kvass in the bowl at the doorstep,
Over chiseled stoves
Cockroaches crawl into the groove.

Remember? So what is DRACHENA?

Drochena (also drachena) is a Russian dish made from eggs mixed with milk and cereal, flour or grated potatoes. In some cases, masturbation is like an omelette, in others it is more solid - like a baked cake. According to V.I. Dahl's Explanatory Dictionary, it can also be jerked from an egg mixed with caviar; I. E. Zabelin talks about jerking off in milk of the poppy; M. Syrnikov claims that in the archives of Prince Kurakin there is a mention of almond masturbation.

M. Syrnikov also writes that “probably no other ancient dish was forgotten solely because of the cacophony of its name.”

The masturbation had a ritual meaning: on memorial days they went to the cemetery with it

The dictionary of Russian folk dialects mentions several dozen types of dishes called “drachena,” which were prepared in completely different ways in different provinces.
Below are several recipes for this original Russian dish.

Drachena with cream

Ingredients: 4-5 eggs, 2 tbsp. spoons of sugar, 1 glass of cream, 1 glass of flour, 1-1.5 tbsp. spoons of butter for frying, 1 tbsp. spoon of powdered sugar for sprinkling.

Preparation

Beat eggs with sugar for a quarter of an hour until foamy, add cream, add flour, mix quickly and pour into a deep frying pan into melted butter, bake in a heated oven until the drachena browns and rises well. Serve hot, sprinkled with powdered sugar. There is another way to prepare drachena. Place coarsely chopped pieces of bacon, approximately 1.5 x 1.5 cm in size, into a frying pan, melt well, pour the whipped mass into the frying pan, bake in a heated oven and serve immediately. Sprinkle with sugar.

Drachena with milk

Ingredients: 8 eggs, 2 tbsp. spoons of butter, 2 tbsp. spoons of sugar, 2 cups flour, 2 cups milk.

Preparation

Beat eggs, mix with melted butter, sugar, flour, dilute with warm milk. Grease a baking tray with oil, pour the dough onto it and brown in the oven. Serve immediately with cream or milk.

Drachena with sour cream

Ingredients: 10 eggs, 1 cup sugar, 6 tbsp. tablespoons butter, 1.75 cups flour, 1 cup sour cream, salt.

Preparation

Grind the yolks with sugar, add, continuing to grind, butter, sour cream, flour. When the mass becomes homogeneous, add the whipped whites and salt. Pour into a large frying pan with boiling oil and brown in the oven. Serve with cream or milk, butter.

Drachena in Russian

Ingredients: 5 eggs, 1 glass of milk, 1-2 tbsp. spoons of sour cream, 1 teaspoon of flour, 60 g of butter, salt, parsley.

Preparation

Separate the yolks from the whites. Mix the yolks, flour, salt and sour cream well, gradually adding milk. Beat the whites until foamy and carefully mix with the rest of the mixture. Place everything in a greased frying pan and bake in a well-heated oven. Pour melted butter over the finished drachen and sprinkle with parsley.

Drachena fried

Ingredients: 4 eggs, 50 g sugar, a pinch of salt, 0.5 l milk, 250 g flour, 100 g fat for greasing the pan.

Preparation

Whisk the yolks, sugar, salt and half the amount of milk thoroughly in a bowl; after that, adding flour in parts, knead a thick dough, which is then diluted with the rest of the milk. Finally, mix it with the whites whipped into a stiff foam. Heat a large frying pan with fat, gradually pour in the dough, frying on both sides. Tear the resulting drachena using two forks, sprinkle with sugar and serve with fruit juice.

Steam fight

Ingredients: 2 tbsp. spoons of flour, 4 glasses of milk, 5 eggs, 3 tbsp. spoons of granulated sugar, salt.

Preparation

Mix flour with cold milk (1 cup). Boil the rest of the milk, pour the flour diluted with milk into it and, stirring, boil for another 15 minutes. After this, cool slightly. Separately, beat the eggs with granulated sugar and pour into the cooled milk and flour mixture. Add salt to taste. Place the saucepan with the mixture in a second saucepan with water and cook the drachena at low boiling water until thickened.

Drachena curd

Ingredients: 500 g cottage cheese, 40 g sugar, a pinch of salt, 4 eggs, 125 ml milk, 30 g butter, lemon zest, 100-120 g flour, 50 g fat for frying.

Preparation

Grind the butter, sugar and yolks thoroughly and, when a thick foam forms, add the cottage cheese, pureed through a sieve, and then the milk. Place everything, add flour and add whipped whites. The dough can be fried in a large frying pan or poured onto a baking sheet and baked in the oven. When the drachena is browned on the bottom, shred with a fork and turn over. Bring to readiness, transfer to a plate, sprinkle with sugar and pour over fruit juice or sour cream.

Drachena with cheese

Ingredients: 100 g white bread, 5 tbsp. spoons of milk, 3/4 cup of grated Dutch (Edam) cheese, 6 eggs, 50 g of butter.

Preparation

Cut the crust from stale wheat bread, cut it into small pieces and pour hot milk. Let the bread swell, then add grated cheese (1/2 cup), raw yolks and mix everything. Then beat the whites into a thick foam, add them to the prepared mass, place them in an even layer in a frying pan greased with butter (20 g), sprinkle with the remaining grated cheese and bake in the oven. Pour melted butter (30 g) over the finished drachen and serve in the same frying pan in which it was baked.

Drachena with semolina

Ingredients: 150 g semolina, 40 g sugar, a pinch of salt, 4 eggs, 0.5 l milk, 50 g fat for the baking sheet.

Preparation

Beat the yolks, sugar, salt and semolina with 0.25 liters of milk and leave to stand for an hour so that the semolina swells. After this, pour in the rest of the milk and add the whipped whites. Heat the fat on a baking sheet, pour the dough onto it and bake in the oven at medium temperature for about 30 minutes. Then tear with a fork, turn over, add fat to the pan if necessary and cook until done. Sprinkle the drachena with sugar and serve with fruit juice, compote or fresh fruit sauce.

Drachena with potatoes

Ingredients: 500 g boiled potatoes, 6 tbsp. spoons of sour cream, 3 tbsp. spoons of flour, 6 eggs, 2 glasses of milk, salt, butter.

Preparation

Rub hot boiled potatoes through a colander, add sour cream, flour, salt, yolks and stir thoroughly, then gradually pour in warm milk and stir again. Beat the whites into a thick foam and add to the resulting mass. Pour the mixture into a frying pan greased with butter and bake in the oven.

Drachena drachena

A dish of Russian, Belarusian and partly Ukrainian cuisine, prepared from flour, eggs and milk. Drachena has different recipes, but the general ratio of products in them remains the same or only slightly varies.

Compound. 1 1/2 cups wheat flour, 10 egg yolks, 5 egg whites, 1 cup cream, 1 tbsp. spoon of butter, 1/2 teaspoon of salt (without top), 3 tbsp. spoons of powdered sugar.

Preparation. Grind the yolks with sugar, gradually add cream to the mixture, grinding into an elastic mass. Knead the dough using this mixture, gradually adding flour. Add salt and beat the dough for 30 minutes. Add the whipped whites into the dough and mix everything carefully so that the dough does not fall off. Pour the dough into a preheated deep frying pan with oil and place in a well-heated oven, but over low heat. Bake for 15-20 minutes. Drachena should grow two to two and a half times and become tall. Therefore, it should be placed on the middle, and not on the top step of the oven, or even better in an oven with a high top, since the drachena fits well on the top step, but may fall off on the middle step.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

* * *

A dish of Ukrainian and Belarusian cuisine - a casserole made from flour, eggs, potatoes, and milk. Combinations with other products are possible.

Potato drachena with pork. Raw potatoes are grated, combined with flour, salt, pepper, soda, onion, bacon fried with lard, small pieces of fried pork and everything is mixed thoroughly. The mixture is placed on a greased baking sheet and baked. Drachena is served hot with butter.

Potatoes - 400 g, wheat flour - 5 g, lard - 10 g, onions - 40 g, soda - 1 g, pork - 90 g, butter - 10 g, pepper, salt.

(Culinary Dictionary. Zdanovich L.I. 2001)

* * *

(Source: United Dictionary of Culinary Terms)

See what “drachena” is in other dictionaries:

Noun, number of synonyms: 3rd dish (133) brawl (2) casserole (13) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

A dish of Russian, Belarusian and partly Ukrainian cuisine, prepared from flour, eggs and milk. Drachena has different recipes, but the general ratio of products in them remains the same or only slightly varies. Compound. 1.5 cups... ... Great Encyclopedia of Culinary Arts

Potato drachena with pork- Cuisine: Belarusian cuisine Type of dish: Main courses Products: Potatoes 400, wheat flour 5, lard (lard) 10, onions 40, soda 1, pork 90, butter 10, pepper, salt. Recipe … Encyclopedia of culinary recipes

Unusual name for a dish, isn't it? But in fact, drochena (drachena), the recipe for which I will introduce you to below, is a dish of Russian cuisine. It is prepared from eggs, which are mixed in milk with cereal, wheat flour or grated potatoes.

In some cases, egg scramble is like an omelet, while in others it turns out to be more solid - like a baked flatbread. By the way, the word “jerk off” itself originates from the verb “jerk off”, which, according to Dahl, means “to raise, heave, inflate, elevate.”

Be that as it may, the finished dish turns out very tender, airy and incredibly tasty. Before you know it, you’ll eat a really big piece and then ask for more. And if you pour melted butter over the egg stew, you get a real song!

In general, initially this dish is usually prepared in a cast-iron frying pan, in which the finished brat is then served. But I don’t have one like this, so I used an oval Teflon mold, 5 centimeters high, 28 centimeters long (along the bottom), and 20 centimeters wide. Fresh out of the oven, my omelette was a full 12 centimeters in height, but after standing for a while (before eating) it sank a little and became 8 centimeters. Agree - cool!

Ingredients:

Cooking step by step:

The recipe for egg stew contains the following ingredients: chicken eggs, milk, butter, wheat flour, salt, sour cream. The milk should be at room temperature, but the butter doesn't matter since we'll be melting it.

First of all, turn on the oven to warm up (180 degrees), since the preparation process will take 15 minutes at most. Wash the eggs thoroughly, dry them and separate the whites from the yolks. Beat the egg whites with a mixer until they form soft peaks, that is, when the foam does not stand on the whisk, but hangs down, it is quite soft.

Beat everything until smooth - it doesn’t take long for all the ingredients to combine and that’s enough. You can do this with a mixer, but a whisk will do in this case. You can even use a fork.

Now carefully mix the protein foam into the yolk mass. Accuracy is important here, because if you mix everything too hard, the brat won't be as fluffy as it should be.

Grease a suitable mold generously (a couple of tablespoons of the total quantity) with butter and pour our airy dough into it. Flatten it a little with a spoon and put it in the oven to bake for 45 minutes at 180 degrees.