1. Main Page
  2. National cuisine
  3. Aspic pie with egg and onion on sour cream

Batter pie with egg and green onion (sour cream batter)

This pie will win you over with a taste that's familiar from childhood! A pour-over batter pie with egg and green onion is an easy bake with a tasty, wholesome filling. The combination of fresh greens and hard-boiled eggs has long been a Russian-kitchen staple, beloved by many for its simplicity.

TatianaAuthor avatar
Recipe author
Aspic pie with egg and onion on sour cream
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 8 g
Fats 33 % 11 g
Carbohydrates 42 % 14 g
163 kcal
GI: 14 / 0 / 86
  • Turn the oven on to 350°F (180°C). First, make the filling: hard-boil the eggs, then peel them and cut them into small pieces.
  • Rinse the green onion in cold water and dry it on a paper towel (which absorbs the water well). Once it's dry, finely chop it on a cutting board. Then mix the chopped boiled eggs and green onion together — that's your filling. Now for the batter. Sift the white wheat flour into a bowl beforehand, removing any bits and breaking up all the lumps. Add a little baking powder (you can substitute regular baking soda if you don't have it) and stir it thoroughly into the flour. In a separate bowl, crack the eggs and beat them lightly with a hand whisk or mixer. Add the sour cream and mayonnaise, and again mix everything thoroughly with a whisk or mixer until smooth. Add salt. Then gradually fold the sifted flour and baking powder into the egg, sour cream, and mayonnaise mixture. Mix it well with a whisk, mixer, or just a tablespoon — there should be no lumps in the batter. The amount of flour given in the recipe is approximate and depends on the type and gluten content. The batter for this pie should be loose and flow off the spoon in a thick ribbon, like pancake batter. Once the batter is ready, assemble the pie. Pour half the batter into a silicone mold. Spread the egg-and-green-onion filling evenly on top. Pour the rest of the batter over it and smooth it out with a silicone spatula or spoon. Put the pie in the preheated oven for 40–45 minutes, until the top is golden. Check for doneness with a toothpick. Let the pie cool a little, then serve.
  • This pie is perfect for an evening tea with the family! It can even make a full dinner. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g

Similar recipes

Related and additional categories: