Verguns on the water
Composition / ingredients
12
Servings:
Cooking method
In a deep bowl, whisk the eggs with sugar and salt until a white foam forms. Then add water and rum to the eggs.
Add flour to the resulting mass and knead a soft homogeneous dough. Roll it out thinly and cut it into the right number of portions. On the dough strips, make a small incision in the middle and turn the edge of the dough through this incision to get the classic shape of the verguna.
Lower the dough pieces into the boiling oil and fry them until golden brown.
Sprinkle the finished verguns with powdered sugar, serve them with jam, condensed milk or fresh fruit.
Sweet tea party!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rum - 75 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Powdered sugar - 374 kcal/100g
