When I found the recipe online and decided to cook, I forgot to separate eggs and my drachona, though deliciously puffy right out of the oven, quickly and disappointingly decreased in volume on our plates. My second attempt was successful (I tried to wake up completely and concentrate :): drachona increased in volume nicely and did not sink - it was holding until the last bite. The texture was light and delicate and would fit for a dessert pudding, but it was not. It was our unusual and very pleasant Sunday breakfast.
The recipe was adapted from RusCuisine.com.
What you need:
4 large eggs, separated
1/2 cup milk
2 Tbsp sour cream
2 Tbsp flour
1/4 tsp Kosher salt
1 Tbsp butter + more for serving
Time: 50 minutes
Feeds 2-4 people
Set the oven at 325 F then start prep work.
1. Beat egg yolks with salt and sour cream.
2. Mix flour and milk until even.
3. Beat egg whites until soft peaks form.
4. Mix well 1 & 2, then fold in the whites, don't beat after that.
5. Grease the baking form with 1 Tbsp butter.
6. Pour in the mixture and place in the heated oven.
7. Bake for about 30-35 minutes or until set. You can broil it a little if you want if you want it browned.
|Egg yolks and whites separated in two layers while baking,|
but it didn't change the taste to the worse.
I don't get tired to repeat: people, please use organic eggs from free range chickens - it makes the whole difference in your omelets. Please support your local farmers that sell fresh clean eggs!
|Blue eggs from a nearby farm - the base for my drachona. So good... :)|