Recipe #10: Jajka Faszerowane

May 9, 2015

We have a confession to make. We really like eggs. Scrambled, boiled, fried, pickled, deviled, whipped, coddled, or with a slab of bacon – we’ll have it all and then some! So whenever we get the opportunity to celebrate eggs in whatever shape and form, we do it.


And why not? Eggs are one of the most versatile ingredients used in cooking – and pretty to boot. They can be both sweet or savory – and are universal to almost all types of cuisine (unless you’re vegan or allergic of course). Here is a pretty comprehensive list of a variety of egg dishes for those who need further convincing.


Thus, it should come as no surprise that we’re kicking off National Egg Month aka May – with a very special recipe for stuffed Polish eggs – or Jajka Faszerowane w Skorupkach. What’s the thing that sets this particular dish apart from a traditional deviled egg recipe? After being hard-boiled, the entire unpeeled egg is cut in half, scooped of all its eggy insides, seasoned, stuffed back into its shell, topped with breadcrumbs, and then fried in butter.


Excited yet? Whip some up for your next potluck, BBQ, picnic, luncheon, or brunch for a sure-fire way to wow the crowd with your egg-cellent skillsz.


8 hard boiled eggs, in shell
1/4 cup heavy cream
1 Tbsp finely chopped chives
1 Tbsp butter, plus more for frying
1/4 cup bread crumbs
Salt and pepper to taste


1. With a large, sharp knife, carefully cut eggs in half lengthwise. (Remember, they need to be hard boiled first) Discard any loose fragments around the shell.

*Note: this step is a little tricky. Check out this video for a quick demo.


2. Use a spoon to scoop out both the egg white and yolk from the shell and set the shells aside. Chop the egg guts finely.

3. Prepare the filling by combining the hard boiled eggs, heavy cream, chives, salt and pepper in a large bowl. Fry the mixture in 1 tablespoon butter over medium-high heat for about 2 minutes. Cool slightly.


4. Stuff each shell with an equal amount of filling and press (open-side down) into a plate of bread crumbs.


5. Finish by frying the stuffed eggs in butter, bread crumbs side down, until golden brown.


6. Serve immediately.


Oh, and we probably don’t need to tell you this, but please don’t eat the shell. Just scoop it out with a small spoon.