Special Kind Of Egg Dumpling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 8 medium egg (s)
- 1 teaspoon mustard, medium hot
- 1 teaspoon tomato paste
- 1 small onion (s)
- 1 tablespoon butter, very soft
- 2 tablespoon cheese, grated
- 2 tablespoon bread flour
- 1 teaspoon parsley
- 1 pinch salt
- 1 pinch pepper
- 60 ml oil, approx.
- 25 g butter, approx.
- 1 dash Worcester sauce
- 60 g breadcrumbs for breadin
- Salt and pepper for seasoning
Print Recipe
Pin Recipe Instructions
- Hard boil 6 eggs, peel and cut into slices, then cut into smaller pieces with the kitchen knife or chopping knife. Cut an onion into very small cubes.
- All ingredients, as well as the 2 raw eggs are mixed together, the 2 tablespoons of breadcrumbs bind the mass. Shape 6 - 7 long egg balls with damp hands and turn them lightly in breadcrumbs.
- Heat a pan with oil and butter, add the egg balls, flatten them a little and slowly fry on both sides until golden brown. I recommend mashed potatoes with a mustard sauce.
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