Drachena is an old Russian dish. Recipe Omelet "Dracena"

Unusual name for a dish, right? But in fact, drochena (drachena), with the recipe for which I will introduce you below, is a dish of Russian cuisine. It is prepared from eggs, which are kneaded in milk with cereals, wheat flour or grated potatoes.

In some cases, egg drachena is like an omelette, while in others it turns out to be more solid - like a baked flatbread. By the way, the very word “wank” originates from the verb “to masturbate”, which, according to Dahl, means “raise, uplift, inflate, lift up”.

Be that as it may, the finished dish turns out to be very tender, airy and unusually tasty. Do not notice how you eat a really big piece, and then ask for more supplements. And if you pour melted butter on egg drachena, you get a real song!

In general, initially it is customary to cook this dish in a cast-iron frying pan, in which the finished drachena is then served. But I don’t have a similar one, so I used an oval Teflon mold, 5 centimeters high, 28 centimeters long (along the bottom), and 20 centimeters wide. Just out of the oven, my omelette was as much as 12 centimeters in height, and after standing a little (before eating) it dropped a bit and became 8 centimeters. Agree - cool!

Ingredients:

Cooking step by step:

The recipe for egg dracheny contains the following ingredients: chicken eggs, milk, butter, wheat flour, salt, sour cream. The milk should be at room temperature, but the butter does not matter, since we will melt it.

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

Beat everything until smooth - it does not take long for all the ingredients to combine and that's enough. You can do this with a mixer, but a whisk is also suitable in this case. You can even use a fork.

Now carefully mix the protein foam into the yolk mass. Neatness is important here, because if you mix everything too hard, the drachena will not be as fluffy as it should be.

Lubricate a suitable form generously (a couple of tablespoons of the total amount) with butter and pour our airy dough into it. Spread a little with a spoon and send to the oven for 45 minutes to bake at 180 degrees.

This simple dish is difficult to attribute to any particular type of culinary product, since drachena drifts somewhere between an omelet and a casserole - but with its own national characteristics.

Flour, milk and eggs. And some fantasy

The basis of the dracheny is the classic basis of an omelet: eggs beaten with milk, to which flour is added. Some people add sour cream.

In many recipes, grated raw potatoes are added to this composition, which makes dracheny look like pancakes - potato pancakes. But drachena is not laid out with a spoon on the pan in separate portions, it pours out completely, which gives reason to attribute it more to omelettes and casseroles.

But in fairness, it should be noted that grated raw potatoes or ready-made mashed potatoes are added to the egg-flour-milk mixture most often.

What else can be added? Raw chopped vegetables are welcome: grated carrots, finely chopped cabbage, chopped and fried mushrooms with onions. Fried onions can also be added to drachena.

If you don’t like life without meat, please: for you there is a recipe for drachena with pork fat and fried pork meat.

The main thing is the frying pan.

According to a traditional ancient recipe, real drachena is fried (or rather, baked) in an oven in a deep thick-walled cast-iron skillet. The Russian stove, of course, still needs to be looked for. But with a frying pan easier.

If there is such a dish, you can safely pour the classic mixture into it:

• 8 eggs;
• a glass of milk;
• half a glass of sour cream;
• a tablespoon of flour;
• some salt.

All this, thoroughly mixed (shaken, it is better to say), is poured into a well-heated frying pan, greased with butter. You can bake drachena in the oven (and what if there is no Russian stove in the apartment), but an ordinary gas or other stove on which you need to put a frying pan is quite suitable for this purpose.

In an oven with a traditional temperature of 180 ° C, drachena will be ready in half an hour. If you look in and see that the mixture is still watery and not completely set, let it stand for a while.

You need to cook on the stove until the surface sets.

The finished omelette casserole must be poured with melted butter. And eat with a spoon. If you have greens, rinse and chop it, and then sprinkle it on top of the dracheny.

The delight of the family is guaranteed. And regardless of age and gender.

Belarusian version

It is believed that this dish comes from Russia and Belarus. In Ukraine, just such a recipe, and not potato pancakes, is prepared in the northern regions.

But at the same time, Russian and Belarusian dracheny are different.

For the Belarusian dracheny you need:

• a glass of wheat and rye flour;
• 5 eggs;
• a glass of sour milk or kefir;
• a glass of regular milk;
• salt, sugar, butter.

Besides:

• several bulbs;
• a good piece of lard with streaks.

The peculiarities of preparation are that first rye flour is mixed with a fermented milk product and set aside for three hours, and then wheat flour is added and everything is thoroughly mixed.

Products for dracheny are mixed, poured into a frying pan and cooked. While they are in the oven or on the stove, onions are cut into half rings and bacon into strips separately. The fat should be fried over low heat until the fat is melted, then removed, and put the onion in the pan.

When the drachena is ready, you need to pour it with a mixture of fried bacon and onions along with melted pork fat.

• 
  Quick meat and potato pie: not only fish…

Omelet "Dracena" rich in vitamins and minerals such as: vitamin A - 20.4%, vitamin B2 - 18.2%, choline - 31.3%, vitamin B5 - 16.2%, vitamin D - 14%, vitamin H - 25% , vitamin PP - 13.4%, phosphorus - 19.7%, cobalt - 65.6%, selenium - 36.6%

What is useful Omelette "Drachena"

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Boiling eggs. Eggs are boiled in the shell and without it (graduation). To ensure warming up to the desired temperature, the eggs are immersed in boiling salted water (3 liters of water and 40-50 g of salt per 10 eggs). Under these conditions, it is possible to control the heating of the contents of the eggs over time:

"soft-boiled" - cooking time 3-3.5 minutes from the moment of boiling. During this time, the temperature inside the egg reaches 65-75°C;

"in a bag" - cooking time 4.5-5.5 minutes. The upper layers of the protein have time to warm up to 80-85 ° C and turn into a tender, but retaining the shape of the jelly, and inside the layers warm up only to 70-75 ° C, acquiring the consistency of a tender jelly, while the yolk remains liquid;

"hard-boiled" - cooking time 8-10 minutes. The entire contents of the egg, including the yolk, warms up to 85-95 ° C, turning into a fairly dense jelly.

For shellless cooking (French poached), only dietary eggs are used. Vinegar and salt are added to the water (50 g of 3% vinegar and 10 g of salt per 1 liter of water), brought to a boil and the contents of the egg (no more than 10 pieces) are quickly released into the boiling water. After 3-3.5 minutes they are removed, the fringe formed during cooking is cleaned. With this method of cooking, the surface of the protein heats up very quickly, coagulates, and the inner layer does not have time to warm up very much. Due to this, eggs boiled "in a bag" without a shell have a very thin upper dense part of the protein and a very tender content. Vinegar and salt promote rapid protein clotting.

A soft-boiled egg is served only in the shell, hot, in a special dish - arable land. It is a ceramic glass with a shell tray. In the same dish, eggs are served hot, boiled "in a bag"; in addition, they are cleaned and used as a side dish for some hot dishes (spinach puree, broths, green cabbage soup). Eggs boiled without shell and "in a bag" are used for cooking hot dishes.

Egg porridge (brue). Melted butter, salt are added to a mixture of eggs with milk or water, mixed, poured into a small dish (stewpan) with a thick bottom and, stirring continuously, heated until a semi-liquid porridge is obtained. Before vacation, it can be stored on a food warmer at 60 ° C for no more than 15 minutes.

When serving, the porridge is placed on a heated portioned frying pan, in a kroneshel or cocotte maker, on top - butter, or grated cheese, or wheat, corn flakes, or jam, or finely chopped fried ham, or green peas.

Fried egg. Natural fried eggs are prepared - from eggs alone or with the addition of fried or boiled products (meat, vegetables, etc.). Portioned pans are heated, fat is added, eggs are carefully released, salted (only protein) and fried until the protein and yolk are completely thickened. When serving, sprinkle with green onions, parsley, dill.

Beforehand, you can fry finely chopped bacon in a pan, or sauté onions, or fry potato slices, or thin slices of bread, or finely chopped ham, sausage and other products, pour over eggs and fry fried eggs.

Omelet natural fried. Portion natural omelette is fried in small frying pans with a long handle. Fat is heated in a frying pan, the scrambled mass is poured and fried without turning over, stirring the mass with a rotational-oscillatory movement in a horizontal plane. After 5-7 minutes, when the mass thickens, the omelette is rolled up in the form of an oblong pie. After the underside of the omelette is fried, it is transferred seam-side down to a serving dish or plate and drizzled with oil.

In case of mass preparation, the scrambled mass is beaten, poured onto a baking sheet or portioned pan with a layer of 2.5-3 cm and baked in an oven at 180-200 ° C for 10 minutes.

Stuffed omelets. Stuffed omelettes are prepared in the same way as natural portioned omelettes, but before folding, they put the filling (minced meat) on the omelet. The fillings can be: chopped and fried mushrooms in sour cream, chopped and stewed vegetables in milk sauce, fried smoked pork in red or tomato sauce, etc.

Mixed omelets. Prepared products are added to the omelette mass: grated cheese, fried pork or sausage, fried potatoes, green peas, etc., poured into pans or a baking sheet and baked.

Drachen. IN flour, sour cream are added to the omelette mass, mixed, poured onto a baking sheet or pans and baked.

Quality requirements:

Curd. Cold dishes are prepared from the curd mass of industrial production, mixing it with various products. The sweet mass is mixed with raisins and vanilla, with cocoa powder (with and without vanilla), with peeled finely chopped nuts, finely chopped roasted almonds or peanuts.

Salted mass is mixed with sour cream or sour cream and

green onion.

Cold dishes from cottage cheese. During the holidays, natural cottage cheese is poured with boiled milk, cream or served separately. If the cottage cheese is released with sour cream, then it is placed in a portioned dish in a slide, a recess is made on top and sour cream is poured into it. These dishes can be released with sugar.

Grated cottage cheese can be mixed with sour cream and parsley or with grated cheese.

Vareniki are lazy. Pureed cottage cheese is combined with flour, eggs, sugar, salt and mixed. The moisture contained in curd is bound by flour.

The resulting dough is rolled out with a layer 10-12 mm thick, cut into strips about 25 mm wide, and then across into square or triangular pieces. Dumplings are boiled in salted water, taken out and served with sour cream or butter.

Syrniki. 2/3 flour is added to the pureed cottage cheese (leaving 1/3 for breading), eggs, salt and the mass is mixed well. Flour is taken about the same as for lazy dumplings (13-15% of the mass of cottage cheese).

From the resulting dough, a loaf 5-6 cm thick is formed, cut across, breaded in flour and shaped into cakes about 1.5 cm thick, fried on both sides and heated in an oven for 5-7 minutes.

You can cook cheesecakes without sugar by adding cumin to them.

Cheesecakes with potatoes: potatoes are peeled, boiled, pounded, grated cottage cheese, eggs, 2/3 flour, salt are added, everything is mixed and cheesecakes are formed.

Cheesecakes with carrots: carrots are peeled, finely chopped, stewed with a little water (10%), margarine or butter. Then pour semolina, stirring, brew it. Pureed cottage cheese, flour, raw eggs, salt, sugar are added to this mass, mixed and shaped cheesecakes.

Curd casseroles. Less wheat flour or semolina is added to the mass for casseroles than to the mass for cheesecakes, since piece semi-finished products are not formed from it. Grated cottage cheese, flour or pre-brewed semolina (chilled), eggs, sugar and salt mix well. Grease a baking sheet or frying pan with oil, sprinkle with breadcrumbs, spread the prepared curd mass on them with a layer of 3-4 cm, level its surface, grease with sour cream and bake in an oven for 20-30 minutes until golden brown. The finished casserole is cut into pieces and served with sour cream or sweet syrup.

Curd puddings (loaf). Mass for puddings is usually prepared with semolina. To give friability, whipped proteins are introduced into it. Vanillin is dissolved in hot water, then semolina is poured in and brewed, stirring. Water is taken 100-120 ml per 10 g of cereal to make a thick mass. Egg yolks mashed with sugar, chilled brewed semolina, softened butter or margarine, salt and fillers are added to the mashed cottage cheese. The mass is thoroughly mixed and whipped proteins are introduced into it. Fillers can be: scalded raisins without stalks, dried fruits, candied fruits, crushed nuts, etc.

The form is greased with oil, sprinkled with breadcrumbs, put into her prepared mass, level it, grease the surface with sour cream and bake for 25-35 minutes. The finished pudding is kept in the form for 5-10 minutes, and then laid out on a dish and cut. Served with sour cream, milk or sweet sauce.

Steam pudding is also prepared. Steam it (in a water bath) for 20-30 minutes.

For fried eggs dishes include scrambled eggs, scrambled eggs. In the preparation of these dishes, frying is used in the main way at a temperature of 140-160 ° C. Eggs can be deep-fried at a fat temperature of 180°C. The most common dish is fried eggs. It can be natural or garnished.

Fried eggs (natural). Prepared in portioned cast iron or aluminum pans. You can use large pans, baking sheets, or special pans with an indentation for the yolk. Prepared eggs are carefully released into a well-heated pan with butter so that the yolk remains intact. Sprinkle with salt and fry for 2-3 minutes until the protein is completely thickened. The yolk should remain semi-liquid. For fried eggs, fine salt is used, which is salted with protein, since light spots remain on the surface of the yolk from salt. So that the protein does not swell and does not burst, part of the salt can be added to the oil in which the scrambled eggs are fried. The yolk can be sprinkled with ground pepper when frying.

Fried eggs are released in a portioned pan, sometimes they are transferred to a plate, poured with butter, sprinkled with chopped herbs. It is used as an independent dish, as a hot appetizer, to complement meat dishes (beef steak with egg, entrecote with egg), as well as for sandwiches.

Scrambled eggs with garnish. Fried eggs can be cooked with various side dishes - sausage, ham, sausages, sausages, bacon, brisket, brown bread, green onions, zucchini, potatoes, beans, mushrooms, green peas, tomatoes.

Meat products are cut into cubes, slices, straws or circles and fried in a portion pan in the main way. The beans are boiled, the green peas are heated in the broth, then seasoned with butter. Zucchini, eggplant, raw or boiled potatoes are cut into slices, tomatoes are sliced ​​and fried. Green onions finely chopped and fried. Black bread is peeled, cut into cubes or slices and fried.

Raw eggs are poured onto the prepared side dish so that the yolk remains intact, sprinkle with salt and continue to fry until tender. Released in a portioned pan, in which the dish is prepared. Drizzle with butter. Garnish in the form of fried tomatoes is placed on top of the scrambled eggs. Fried eggs with meat products. Boiled sausage, sausages or ham are cut into circles, slices, fried in a portioned frying pan with oil for 2-3 minutes, eggs are released and the scrambled eggs are fried like natural ones. Released in a portion pan.

Omelets. Omelettes differ from scrambled eggs in that they are prepared with the addition of a liquid - milk, water or cream. According to the cooking technology, omelettes are divided into natural, mixed with a side dish, stuffed with a side dish.

Eggs, melange or egg powder are used to make omelettes. Prepared egg products are combined with milk and salt, knead well, whisking lightly until foam appears on the surface. A small amount of melted butter can be added to the resulting omelette mass. For one egg take 15 g of milk.

Omelet natural. It is cooked in a cast-iron pan with a thick bottom, which is well heated, after which the butter is melted on it and the prepared omelette mass is quickly poured. Fry the omelet by shaking the pan or stirring lightly with a knife until the mass thickens. At the finished omelette, the edges are folded, giving it the shape of a pie, and transferred to a heated plate with the seam down. When you leave the omelet, you can pour butter or sprinkle with finely chopped herbs.

A mixed omelette is fried like a natural one, after adding finely chopped vegetables, mushrooms, meat products, and grated cheese to the raw omelette mass.

Omelet with cheese. Grated cheese is added to the prepared omelette mass, mixed, fried and released, like a natural omelet.

Stuffed omelets. Prepared with meat or vegetable side dishes or sweet. The scrambled mass is poured into a prepared heated pan with oil and fried until the mass thickens. Prepared minced meat is placed in the middle, the edges of the omelet are wrapped on both sides, covering the minced meat with them and giving it the shape of a pie. When vacationing, they are placed on a heated plate with the seam down, poured with melted butter.

To prepare side dishes, meat products (ham, boiled sausage or sausages), boiled kidneys, as well as liver or meat are cut into small cubes or strips, fried, combined with red, tomato or sour cream sauce with onions and brought to a boil. Vegetables are cut into small cubes. Beans and cauliflower are boiled, green peas are heated, carrots and spinach are stewed, zucchini, mushrooms are fried, seasoned with milk sauce, sour cream or sour cream. Side dishes for stuffing can consist of one type of product or a combination of several types.

When cooking sweet omelette grated lemon zest or cardamom mashed with sugar is added to the omelette mass. Fried omelet is stuffed with pitted jam berries, jam or confiture. When serving, sprinkle with refined powder.

IN baked they prepare natural and mixed omelets, drachena, eggs with milk sauce and other dishes. Egg dishes are baked at a temperature of 160-180 ° C.

Omelet natural baked. The omelette mass is lightly beaten and poured onto a baking sheet greased with oil, placed in an oven and baked until the mass is completely thickened and a slightly browned crust appears on the surface. This method is usually used in mass production, although a baked omelette can also be prepared in a portioned pan.

The finished omelette is cut into portioned pieces of square or triangular shape, one per serving and released, laid on a plate and poured with oil. Such an omelette can be used for broth, for closed sandwiches.

Mixed baked omelets cooked with various side dishes - fried potatoes, stewed carrots or cabbage, with crumbly cereals, with meat and meat products.

Omelette with fried potatoes (baked). Processed potatoes are cut into cubes or slices and fried on a baking sheet in the main way, then poured with an omelette mass and baked in an oven until cooked. Cut into square serving pieces and released one per serving, pouring with melted butter.

Drachen. It differs from an omelette in that it is prepared with the addition of flour and sour cream. Prepared eggs are broken into a bowl, milk, salt are added, then the sifted flour is introduced (it can be browned) and everything is well kneaded with a whisk, filtered. You can add sour cream or melted butter to the mass. A baking sheet or a cast-iron pan is greased with oil and the mass is poured in a layer of no more than 1 cm. Drachen is baked in an oven until a slightly browned crust appears on the surface and is immediately used for holiday. Cut into portions, released with butter. Dracena is not subject to storage, as it loses its appearance and taste.

Eggs baked with milk sauce. Croutons (croutons) are prepared from white bread. Bread is cleaned from crusts and cut into pieces, a deepening is made in the middle and bread is fried in butter. Eggs are boiled "in a bag", cleaned from the shell. Toasted croutons are placed on a greased pan with oil, one egg per each of them, poured with medium-thickness milk sauce, sprinkled with grated cheese, poured with butter and baked in an oven until lightly browned. Released in portioned dishes, watering with melted butter.

Features of cooking fried and baked egg dishes. Nutritional value of dishes, assortment, methods of preparation and rules for serving, quality requirements, shelf life and sale.

Egg dishes, including boiled eggs, scrambled eggs, omelettes and other dishes, are very easy to prepare and usually do not require time.

However, it is still useful to know some features of their preparation of egg dishes:

1. So that an egg with a cracked shell does not leak out, it must be boiled in heavily salted water.

3. The freshness of an egg is easily determined if it is lowered into a bowl of ordinary water: then fresh eggs will go to the bottom, and old ones will remain on the surface.

4. Due to the risk of pathogenic microorganisms, goose and duck eggs should only be consumed boiled.

5. When storing eggs, they should not be placed next to strong-smelling foods.

6. Beaten eggs should not be left in storage, but should be used first.

7. Many of the vegetables are better than other foods, combined with eggs.

8. Old proteins usually do not beat well.

9. To prepare a dish of eggs - fried eggs, it is better to select the freshest eggs, since the taste of stale eggs for this dish is felt too strongly.

10. So that a dark film is not formed in the hard-boiled eggs, which is located between the protein and the yolk, they should be boiled for only 5 minutes, and then simply kept in hot water for another 8 minutes.

The nutritional value of eggs. The egg contains all the nutrients necessary for human life. Chicken eggs contain (in%): water - 74. proteins - 12.6, fats - 11.5, carbohydrates - 0.6 - 0.7, minerals - 1, vitamins A, E, B1, B2, PP.