Polish-style eggs {Jaja po polsku}

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Polish-style eggs {Jaja po polsku}

Polish-style eggs are boiled eggs, prepared and served in half-shells. The boiled egg white and egg yolk get scooped out, mixed with mushrooms, horseradish, herbs and spices, stuffed back into their shells and tops sautéed for extra flavor. The finished dish is quite unique. You can serve them as a hot or cold appetizer and are often served as part of Easter celebrations in Poland.

I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition. The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!

To make this recipe, you will need:
  1. A sharp knife
  2. A frying pan

Polish-style eggs {jaja po polsku}

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Ingredients

  • 6 eggs + 1 Tbsp of salt
  • 6 oz / 200 g of button mushrooms
  • 2 Tbsp of vegetable oil
  • 2 Tbsp of prepared horseradish
  • 1 egg yolk
  • 2 Tbsp of chopped, fresh parsley
  • 1⁄8 tsp of salt
  • Pinch of pepper to taste
  • 4 Tbsp of butter
  • 1⁄3 c of bread crumbs

Instructions

  1. Place eggs in a pot and cover with cold water. Boil for 7 minutes (from the time the water starts boiling). Drain and fill pot with cold water for the eggs to cool.

  2. In the meantime, wash mushrooms, cut into quarters and place in the bowl of a food processor. Pulse to chop into small bits (alternatively, you can grate them on the largest side of a box grater). In a medium frying pan, heat vegetable oil. Add mushrooms, salt and pep- per to taste, and sauté until all water cooks off and mushrooms brown a bit. Set aside to cool.

  3. Once eggs cool, with a sharp knife, cut eggs (unpeeled) in half. Gently scoop out the egg whites and egg yolks and place in a bowl. Reserve egg shells.

  4. To eggs, add cooled-off mushrooms, horseradish, egg yolk, parsley, and another pinch of salt and pepper. Mix, taste and add a bit more spice, if needed.

  5. Fill egg shells with prepared mixture evenly. Place bread crumbs in a separate bowl.

  6. n a large frying pan, heat butter. Place each egg in the breadcrumbs up-side-down to coat the filling. Then place each egg in the pan to brown. Sauté until golden brown (about 5-8 minutes). Serve warm or cold.

I have an excellent recipe for homemade horseradish, if you’d like to try making your own, follow my recipe: here.

Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here. 


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