Composition / ingredients
Cooking method
1. Beat the eggs with sugar, salt and sour cream. The last ingredient will give the dough tenderness.
2. Now add cognac to the resulting mixture. If there is no cognac, you can add any alcohol: wine, vodka, rum.
3. Add flour in portions, kneading a homogeneous dough. Knead it until it stops sticking to your hands, then let the dough rest for 15 minutes.
4. Roll out the resulting dough into a thin layer and cut it into rectangular pieces. It is better if they are approximately the same size. In the center of each make a longitudinal incision and turn out the dough through it, giving the verguns a traditionally accepted shape.
5. Deep-fry the resulting blanks until appetizing ruddiness.
Serve the verguns to the table hot or cold.
Have a nice tea party!
Caloric content of the products possible in the composition of the dish
- Sour cream of 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
- 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
- Vegetable oil - 873 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
