Composition / ingredients
Step-by-step cooking
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You need to fry four omelets first.
Beat the egg lightly, add a tablespoon of sour cream, finely chopped onion - 1 tablespoon. All pepper and salt, mix.
Fry the omelet in rast.oil under the lid. After we transfer it to food paper, cover it so that it does not chafe.
Fry the other 3 omelets as well.
The first one is rolled into a tight roll.
We wrap the first one tightly with the second one. There will be a double roll.
We do the same with the third and fourth omelets.
Wrap the rolls in foil and put them in the refrigerator for an hour or an hour and a half.
After we cut out the slices of the loaf of mugs 4-5 cm in diameter. The mugs should be slightly larger than the diameter of the roll.
Mix olive oil with melted butter. Lubricate the bread mugs with the mixture. We transfer them to a baking sheet with food paper. Bake for 20-25 minutes at 180 gr.
Take out the rolls, cut them across into pieces. It will turn out 10 parts.
Smear the bread mugs with sour cream, spread the roll on top, red caviar on it. Sprinkle everything with finely chopped onions.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Pink salmon caviar grainy - 230 kcal/100g
- Salmon caviar grainy - 245 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Pepper - 26 kcal/100g
- Loaf - 273 kcal/100g
