Buckwheat with egg
Quick, made from budget-friendly ingredients, perfect for a family dinner! Buckwheat with egg is incredibly easy to make. If you love this grain but you're tired of the usual porridge, you have to try it! Onion fried in butter and boiled eggs give the dish a special taste and aroma.
Cooking method
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Step 1:
How do you make buckwheat with egg? Gather your ingredients. Sort through the buckwheat (if needed), picking out any debris. Wash the eggs.
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Step 2:
Pour the buckwheat into a bowl and rinse it with water several times.
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Step 3:
Pour the buckwheat into a pot and cover it with water. Set the pot over high heat. When the water boils, salt it and turn down the heat. Cover the pot and cook the buckwheat until tender, about 20 minutes.
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Step 4:
Hard-boil the eggs. They take about 10 minutes from the boil. Cool them and peel them.
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Step 5:
Peel the onion. Rinse and dry it. Cut the onion into small cubes.
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Step 6:
Melt half the butter in a skillet. Add the onion and saute it until golden.
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Step 7:
Cut the boiled eggs into large or rough pieces.
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Step 8:
Add the chopped boiled eggs and the sauteed onion to the cooked buckwheat. Add the rest of the butter.
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Step 9:
Mix the buckwheat with the egg and onion. You can serve the buckwheat with egg now. Enjoy!
- Mixed with boiled egg, buckwheat comes out incredibly filling and keeps hunger at bay for a long time. Its taste varies a lot depending on what fat you fry the onion in. I really recommend trying it with butter or ghee the first time. With vegetable oil the aroma and flavor will be different. Lard or animal fat works here too. You can even add cracklings, for those who like them. Really, you can vary this dish endlessly.
- For all the secrets of cooking buckwheat and how to choose it for the tastiest results, read the article "Plain old buckwheat. Do we really know all there is to know?"
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.
- How do you hard-boil eggs? To keep the eggs from cracking, put them in cold water and set them on low heat. Boil the eggs for 9 minutes from the boil, then cover them with cold water to cool. The sudden temperature change makes the shell easier to peel.
Caloric content of the products possible in the composition of the dish
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
