First things first, I'll tell you: she's not made of eggs
In Ryazan, they say, mushrooms with eyes: they eat them, but they look. Here is a stick of fried eggs will also look at you.
This is a very interesting dish, especially for those who are interested in traditional Russian cuisine. After all, fried eggs are... porridge. Not even porridge, but gruel - because it should be watery.
And the "spokes" in the name does not occur at all because there are spokes in it... or it is behind the spokes, no. Sleep - from the word to fall asleep. Such are the linguistic quirks.
In general, everything is interesting with the names of cereals in Russian cuisine. Here is vargena, for example, you know what? Hastily dislodged porridge made of bad, small grain. The name comes from the word "jew's harp". Kulaga, also porridge in theory. This is a mixture of rye flour and viburnum berries, well steamed in the oven. And there is also salamantina, or salamata - a liquid porridge boiled to a state of jelly made from toasted flour with the addition of lard, onion and garlic.
Fried eggs, otherwise also called Kostroma gruel, come from, you know, from the central provinces of Russia. I advise you to cook it at least once so that you yearn for the crunch of French rolls before the revolution in order to understand what the Russian peasants actually ate. And in good times - this dish is for those who had provisions both in the underground and in barns and in chests ...
"Delicacy!" - An ancient, pre-ancient old man from a neighboring entrance spoke about him in my childhood. On warm days, he got out on a bench and poisoned everyone around him with stories and that past life. In the eighties, grandfather, both in his words and in appearance, was more than ninety... So he was born long before the revolution.
Well, okay, less lyrics, more specifics.
I found the recipe for this "delicacy" as an adult. Search, in principle, did not take long. Pokhlebkin gave it. True, no - I won't argue, Pokhlebkin is an authority. I'll just say on my own: thyme and savory are not an authentic seasoning for Russian cereal dishes. Most likely, they appeared in the recipe with the light hand of those who tried to adapt it to modern tastes.
To prepare a knitting needle with fried eggs, we take:
- Yachki, one and a half glasses
- A quarter cup of peas
- Onion (I vote white or red because spicy onions are not needed in this dish)
- A couple of tablespoons of thyme or savory, or a mixture of thyme and savory
- Salt-oil to taste
- Water - a couple of liters will be needed
You understand, the first thing you do is soak the peas. When the peas get wet, you start to cook the porridge.
To do this, we wash the cell very well, because the dirt in it is most often a cart and a small cart. When the water becomes transparent and objects that do not look like cereals stop floating in it, you can cook in salted water. Cooking time is 15-20 minutes.
If by the end of twenty minutes you have a lot of water left, then it must be drained, and if there is not left (when I conducted an experiment at me - not left), then just throw peas and finely chopped onions into this porridge and continue cooking until cooked peas.
Pea eyes will look at you from the common mush.
Season with butter and herbs and... bon appetit, feel like a real Russian peasant, that you did a good job and ate too... well, even if you don't believe it.
Shl. In fact, the porridge is quite satisfying and quite edible. most likely to please those who love cereals and legumes.