Eggs A La Polonaise Recipe

History of Eggs A La Polonaise:

Eggs A La Polonaise is a classic dish that originated in Poland. It is a delicious and elegant dish that is perfect for breakfast or brunch. The name "Polonaise" refers to the traditional Polish style of cooking, which often involves using butter, breadcrumbs, and parsley. This dish has been enjoyed by many generations of Polish families and has also gained popularity in other parts of the world.

Fun Facts about Eggs A La Polonaise:

- Eggs A La Polonaise is often served as part of a traditional Polish Easter breakfast. It is believed to bring good luck and prosperity for the year ahead.
- This dish is sometimes referred to as "Polish deviled eggs" because of the way the yolks are mixed with seasonings and then stuffed back into the egg whites.
- The use of breadcrumbs in this recipe gives the dish a crunchy texture and adds an extra layer of flavor.
- Eggs A La Polonaise can be served as a main dish or as a side dish. It pairs well with fresh salad greens or roasted vegetables.

Now, let's dive into the recipe for Eggs A La Polonaise:

- 6 eggs
- 2 level tablespoonfuls of butter
- 1 tablespoonful of chopped parsley
- 1 teaspoonful of salt
- 1 saltspoonful of pepper
- Soft bread crumbs for dusting
- Cream sauce for serving (optional)

1. Begin by hard-boiling four of the eggs. Place them in a pot, cover with water, and bring to a boil. Let them cook for about 10-12 minutes, then remove from heat and cool under cold running water. Once cooled, remove the shells.

2. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks from all the halves and place them in a separate bowl. Be gentle so as not to break the whites.

3. Using a sieve, press the yolks through it into the bowl. This will give the yolks a smooth texture. Add the raw yolks of the remaining two eggs, chopped parsley, salt, and pepper to the bowl. Mix everything together until well combined.

4. In a separate mixing bowl, beat the whites of the two remaining raw eggs until they become light and frothy. Then, gently fold the beaten whites into the yolk mixture. Make sure not to overmix, as it may cause the mixture to become dense.

5. Preheat the oven to a quick oven temperature. Grease the bottom of a shallow baking pan with butter. Spread some of the yolk mixture across the bottom of the pan, creating a thin layer.

6. Take the halved egg whites and fill each one with some of the remaining yolk mixture. Carefully place the filled whites back together, creating whole eggs again. If there is any yolk mixture leftover, distribute it in a border around the eggs.

7. Pour a little melted butter over the top of the eggs, ensuring they are well coated. Sprinkle a generous amount of soft bread crumbs over the eggs, creating a thick layer.

8. Place the baking pan with the prepared eggs into the preheated oven. Bake until the surface of the bread crumbs turns slightly brown, usually within 10-15 minutes.

9. Once cooked, remove the Eggs A La Polonaise from the oven and let them cool for a few minutes. Serve them plain or with warm cream sauce for added richness and flavor.

Similar recipe dishes:

If you enjoyed Eggs A La Polonaise, you might also like these similar recipe dishes:

1. Deviled Eggs: This classic dish involves hard-boiled eggs where the yolks are mixed with seasonings, such as mayonnaise, mustard, and spices. The mixture is then piped or spooned back into the hollowed-out egg whites.

2. Scotch Eggs: Popular in British cuisine, Scotch eggs consist of hard-boiled eggs wrapped in sausage meat, then coated in breadcrumbs and deep-fried until golden brown. They can be served hot or cold as a snack or part of a picnic spread.

3. Egg Florentine: This is a variation of Eggs Benedict, where poached eggs are placed on a bed of sautéed spinach and served on a toasted English muffin. The dish is topped with hollandaise sauce and sometimes includes ham or smoked salmon.

4. Quiche Lorraine: This French dish combines a flaky pastry crust with a savory filling of eggs, cream, cheese, and bacon. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and can be served hot or cold.

5. Shakshuka: Originating from Middle Eastern cuisine, shakshuka is a flavorful dish made with poached eggs in a rich tomato sauce, spiced with cumin, paprika, and other spices. It is often served with crusty bread for dipping.

These delicious egg-based recipes offer a variety of flavors and textures, from crispy breadcrumbs to creamy fillings. Whether you're looking for a classic brunch dish or want to try something new, these recipes are sure to satisfy your cravings and impress your guests. Enjoy experimenting with these dishes and adding your own personal touch!



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