Zrazy with egg - 42 homemade savory recipes

Zrazy with egg - 42 homemade savory recipes

Find the best photo recipes for zraz with eggs from meat or potatoes on 1000.menu. Without the help of others, select the number of servings, replace some ingredients with others, estimate the calorie content and production time. Read more...

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• Meat in a frying pan
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• Testicles
• Potato zrazy with mushrooms
• 2nd of meat
• Recipes without butter and margarine

Delicious zrazy with egg - a common dish for a hearty lunch

Recipes for zraz with eggs are a very satisfying, tasty and ordinary dish. It is found in state Polish, Lithuanian, and Belarusian cuisine. The minced meat for the dish can be prepared from pork, beef or other meat. You can also use mashed potatoes. The inside is boiled and crushed eggs.

There are many options for zraz with chopped off testicles:

– from crushed or grated potatoes;

– from minced meat:

- from minced fish.

Testicles work well as the inside. For contrast, mushrooms, green onions, crackers, cheese, herbs and spices are added to the eggs.

5 of the fastest recipes for zraz with eggs:

The most common recipe for savory zraz:

1. Salt and pepper the ground beef.

2. Boil eggs, cut, salt, add green onions.

3. For the batter, beat the egg. Pour flour into a plate.

4. Take a small piece of prepared minced meat. Roll the ball and knead it into a cake.

5. Place a small amount of entrails in the center of the flatbread. Pinch the edges and give the desired shape.

6. Dip the finished zrazy in an egg, beaten in advance, and roll in flour.

7. Fry in oil over medium heat until crusty.

5 most common ingredients in egg zraz recipes:

Tricks for making savory zrazas with eggs:

– The filling should be taken already prepared, so that the heat of the pan is enough to make perfect zrazas.

– You can use not minced meat, but thinly sliced ​​and perfectly beaten meat in plates.

– Perfectly served immediately – with tomato, cheese, cream or mushroom sauce.

– To create a golden brown and crispy crust, you can replace the flour with ground breadcrumbs.

Zrazy from minced meat with egg

Are you already a little tired of classic cutlets and want to somehow vary your daily menu? Look at this easy but very exciting option on how to prepare zrazy from minced meat with an egg.

Manufacturing Description:

Ingredients:

• Minced meat - 1/2 kilogram
• Onion - 3-4 pieces
• Boiled egg – 3 pieces
• Salt, spices, herbs - To taste
• Vegetable oil - To taste (for frying)
• Mayonnaise - 50 G (can be replaced with butter)

Number of servings: 6

How to cook “Zrazy from minced meat with egg”

Rate the recipe for minced meat zraza with egg:

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Delicious! And there’s nothing even to add. Thanks for sharing the recipe.

Thank you, we really enjoyed it. The children were very curious that the cutlets with the inside

Meat zrazy with egg

The traditional interior for meat zraz is an egg with onions.

To put it quite simply, zrazy are cutlets with insides, if poetically speaking, then they are cutlets with a surprise, or a riddle, or, if you fantasize, with, for example, a “monologue”: “I’m not a sour cutlet at all! I am a joyful cutlet with rich inner content!

Naturally, a businesswoman who is always in a hurry and always stern will not cook right away!
Why these artistic “bells and whistles”? But a housewife with aesthetic taste and a love for culinary dough has long mastered wonderful, tasty, colorful and, by the way, dietary meat dishes with eggs. But for anyone it’s still exotic...

The inside of each can be very different. Now I have prepared the traditional version - with egg and onions.

Ingredients

• minced meat (I use pork) 500 g
• chicken eggs 4 pcs.
• onion 150 g
• loaf 100 g
• milk 200 ml
• vegetable oil 3 tbsp.
• chopped greens 1 tbsp.
• salt 2 pinches

Manufacturing

First of all, boil 3 eggs and soak the pieces of the loaf in milk, you can grind the loaf in advance with a blender into crumbs or chop it after soaking.

Cut the onion into large cubes (approximately 1 cm).

Boiled eggs must be cooled and cut into cubes the same size as the onion.

In a frying pan with vegetable oil, fry the onion until translucent and add a tablespoon of chopped herbs; I used frozen parsley.

Stir the onion with the herbs and continue frying for another 1-2 minutes.

Combine chopped eggs, fried onions and herbs in a bowl, add salt to taste and stir.

To prevent the zrazy from opening when frying or baking, in addition to the loaf crushed in milk, add 1 egg or just the white to the minced meat. Add salt to taste and season with your favorite spices.

Knead the minced meat with your hands until smooth.

And after all these preparations, start sculpting meat samples. The minced meat will come together better if you roll it well in your hands, or throw it forcefully back into the bowl several times, or lightly “juggle” it, throwing it from hand to hand (but only without fanaticism, because sharp throws are fraught with fatty meat splashes). Form the minced meat into a round cake.

Leave the minced meat cake in your left hand (it’s more convenient) and place a tablespoon of the inside in the center of the cake.

Lightly press on the filling so that it “deepens” and the walls of the minced meat cake just close together.
Roll into a flat cutlet and place it seam side down if possible.

Grease a baking dish or baking sheet with a small amount of vegetable oil and distribute the meat zrazy with the egg. Lightly grease them with vegetable oil on top too.

Preheat the oven to 200 degrees and place the zrazy in it for 45-50 minutes. Serve with fresh vegetables or other suitable side dish.

Instead of baking in the oven, you can fry the zrazy in a frying pan with vegetable oil until golden brown. They are also very tasty, but in the oven they turn out to be the most dietary.

Meat zrazy with egg

No matter what they say, cutlets, meatballs and various zrazy were and remain a truly homemade, universal dish. And when made correctly, it is very tasty. For example, take meat zrazy with an egg, you will need a recipe with a photo in order to create minced meat of a suitable mixture, a savory filling and see how to form the blanks. It is better to make minced meat from lean pork or with the addition of beef - the zrazy from it holds its shape perfectly and quickly reaches readiness. And I highly recommend adding green onions and a little sour cream (mayonnaise) to the filling of boiled eggs for juiciness. Otherwise the inside will be a little dry.

In the recipe for meat zraz with egg, and specifically in minced meat, it is better to add chopped onions and a little bread or breadcrumbs. The crumbs will retain the meat juice, the zrazy will be soft and will not dry out during frying.

Ingredients

To prepare zrazy from minced meat with egg you will need:

• pork of moderate fat content or half and half with beef – 350-400 g;
• snow white bread – 2 slices;
• onion – 1 large;
• testicle – 1 piece;
• dark ground pepper – 0.5 tsp;
• salt – 2/3 tsp. (taste);
• paprika – 0.5 tsp;
• cool water – 1 tbsp. l (as needed).
• Interior:
• hard-boiled eggs - 3 pcs;
• green onions - a few feathers;
• salt - to taste;
• dark pepper – 2 pinches;
• mayonnaise or thick sour cream - 1 tbsp. l.
• breadcrumbs - 4-5 tbsp. l;
• Sunflower oil - for frying.

How to cook meat zrazy with egg. Recipe

I washed the meat and removed any films. I cut it into small pieces and ran it through a meat grinder with an ordinary mesh once. If you want to create the most uniform minced meat, skip it twice or use a mesh with small holes.

Soak slices of bread (without crust) in water and squeeze slightly. Together with the onion, I ground it in a meat grinder. I added it to the minced meat and broke one large egg into it. For ready-made minced meat, there is another option - grate the onion, break the bread into pieces, keep in water and mix it all with the minced meat.

Season with spices and add salt to taste. For spices, I usually use pepper; you can take ready-made seasonings or add something else to your own taste.

After adding all the ingredients, I knead the minced meat well with my hands and beat it slightly. When beaten, it becomes the most viscous, sticky, and holds its shape perfectly. If it comes out tight and dense, add one or two tablespoons of cool water. If it’s a bit runny, you can add a little flour or breadcrumbs. I cover and leave to sit for 15 minutes while I prepare the filling.

I boil the eggs hard (10 minutes from the start of intense boiling water), let them cool. I chop with a knife. Finely chop the green onion. Instead of the greenish one, you can take the onion one and fry it in oil. But the taste will be completely different, with sweetish notes.

I mix eggs with onions. So that the inside does not crumble and is juicy and tasty, I add sour cream (mayonnaise), salt and a little hot pepper.

Advice. If there is no mayonnaise or sour cream, lightly add salt to the onion and mash with a masher. It will give juice, which will bind the components of the insides and make it spicier.

The meat zrazy is made large so that there is room to put the filling. It’s more convenient to form them on your palms, but since I needed to take step-by-step photos, I had to put the workpiece on a plate with breadcrumbs. I will describe the process as I usually cook when there is no shooting. I rinse my palms under cool water. I dial approximately 1.5-2 tbsp. l. minced meat. I make a flat cake and press a hole in the middle.

I fill the hole with eggs and onions, about 1.5 tsp goes out of the insides. I wrap the edges of the flatbread over the filling and join them together (almost the same as when making pies). If there are open areas left, I put a little more minced meat on top so that the inside is one hundred percent closed.

I press down the seam and carefully transfer the workpiece from palm to palm two or three times to smooth out all the bulges. Your hands should be wet, otherwise the minced meat may stick.

Transfer to a plate with breadcrumbs. I roll it, giving the tall cake a neat shape.

I heat up enough oil so that the zrazy can be fried in it and not burned in a dry frying pan. I lay out the preparations, fry the meat zrazy in a frying pan for about 5 minutes over low-medium heat.

I turn it over to the other side and fry the same amount. Later I add a little water and cover it tightly with a lid. Leave to steam on low heat for 5-7 minutes. It is better to create this, because the zrazas turn out to be large and may not be one hundred percent cooked during frying. And additional stewing ensures that they reach full readiness.

After the indicated time, remove the lid and increase the heat. I brown for a minute on each side.

In fact, that’s all, the meat zrazas with eggs are ready and can be served. I made mashed potatoes as a side dish, but we didn’t need it; the portions were impressive even without it. But some sauce or a juicy salad wouldn’t hurt. Bon appetit everyone! Your Plyushkin .

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