It is rather strange, but eggs were not particularly appreciated in Russian traditional cuisine. They were considered to be modest food and were excluded during the fast, and after the fast they were regarded as ceremonial food rather than daily.
Complex dishes from eggs and other products came to Russia from foreign cuisines, and quite late, even in the dough (according to some sources), we began to add eggs in the 18-19 century under the influence of French chefs.
Why is that? Who knows. Perhaps because the egg is so small, what is it for a peasant? So, one tooth. So they left this product to small children, well, to all kinds of bars in overseas caftans.
This is indirectly confirmed by the "Consignment Book of Foods of Patriarch Adrian", in which there are not so many egg dishes. Of the complex ones, there are eggs in poppy milk ...
Eggs were cooked for the master's table, of course. An interesting recipe is egg porridge. Where she came from is unclear. Blame the French, because its other name is brouillade, that is, scrambled eggs. as a matter of fact.
Do you want to feel like a gentleman who has been served with Brui?
In short, we take a couple of eggs, add cream, salt, beat and put in a water bath in the same dish. We begin to cook, stirring constantly. You can add butter or olive oil, you can vary the taste with finely chopped filler.
Try it. little effort, but the taste is interesting.
The second fun recipe is the giant egg. They write that this is no longer the nobles 'fun, but the merchants'. It is prepared in our realities like this: several eggs are divided into yolks and whites, and separately they are all beaten.
The yolks are poured into a bag greased with oil from the inside, it is tied so that it retains the shape of a ball and... is cooked. Well, the package is sent to boiling water and cooked.
It cools down, it is printed.
The whites are whipped and also sent to a greased bag, but before tying it, the yolk is placed inside (suspended by a thread so that it is in place befitting the yolk).
Everything is cooked, and when it is ready (the cooking time depends on the size), it is served on a dish, decorated with herbs and whatever you come up with. Previously, bullish bubbles were used instead of bags.
What a fig? I don't know, really. Probably from nothing to do.
Those who had a lot to do most often left eggs not even boiled, but hardened in the oven. They were simply sent to the melted oven for a while... but, as long as they lay (the main thing is not to burn out).
It is easy to repeat in the oven: half an hour at 180 degrees. True, before you send the eggs to the oven, it is better to first warm it up a little in hot water (otherwise it is more likely that they will burst).
With red eggs, you should be careful: they often turn out to be rubbery and smell like ammonia (maybe if the egg turns out to be stale?)
In general, pleasant experiments!