10 Russian Dishes with Eggs

Russian cuisine is well-known all over the world, and certain dishes of Russian cuisine are considered delicatessen far outside the country. In the vast territory of Russia different states with their culture
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Russian cuisine is well-known all over the world, and certain dishes of Russian cuisine are considered delicatessen far outside the country. In the vast territory of Russia different states with their culture, traditions and way of life appeared and crumbled during thousands of years. Being a successor to many culinary traditions, some of which are irretrievably lost, Russian cookery has incorporated and creatively processed a lot of national recipes of other peoples, mostly assimilated with the Russian people. Eggs and curd are often used in Russian cuisine. They are eaten separately and used as ingredients for other dishes. Curd is often added to pies, pancakes and vatrushki. Curd is also used to fill dumplings and in various salads. Eggs are also very common. Eggs are fried, scrambled and boiled. They are also used as an ingredient for salads, pastries, sandwiches and other dishes. There is also omelette with various spices and meat. Some even eat raw eggs and add them to alcoholic and non-alcoholic cocktails. Eggs and curd promote generating protein and calcium.

Egg Rolls

800 g turkey fillet
2 tbsp sunflower oil
3 eggs
1/2 cup milk
salt, pepper

Beat the turkey fillets (with skin) a little, sprinkle with salt and pepper, drizzle with sunflower oil, and chill 8-10 hrs in the fridge. Mix the eggs with the milk and fry in butter. Cut the omelette and put the pieces on the fillets. Roll the fillets tight, fix with a thread, put in a shallow pan (tightly) and add stock so that it covers them. Stew at low heat 1.5-2 hrs. When ready, chill them in the stock. Put them under press and chill 2-3 hrs in the fridge. Slice the prepared rolls, lay out on a dish, garnish with vegetables and fruits.

Eggs with Liver

9 eggs
1 bun
1 tin liver pate
200 ml soured cream
1 yolk
50 g butter
salt, pepper
marjoram, fresh parsley

Hard-boil 8 eggs, peel, halve lengthwise. Remove the yolks and crush them with a fork. Add the bun soaked in milk and pressed out, 1 raw egg, the liver pate and 1 tbsp chopped parsley. Mix well and fill the egg halves with the mixture. Put the eggs in a buttered form. Whisk the soured cream, the yolk, 2 tbsp chopped parsley, and pour the mixture over the eggs. Put little pieces of butter on them and roast until golden. Top with fresh parsley. Serve with mashed potatoes.

Mushrooms with Eggs

500 g mushrooms
1 tbsp sunflower oil
salt, pepper
2 eggs

Clean, rinse and slice the mushrooms. Put them in a pan and add water so that it just covers them. Boil with a big piece of butter, sunflower oil, salt and pepper at low heat. Add the chopped parsley with onions and garlic. When the water evaporates, add 2 eggs. Boil at low heat stirring all the time.


8 eggs
1 cup milk
1-2 tbsp soured cream
1 tsp wheat flour
60 g butter

Separate egg whites and yolks. Mix the yolks, the flour, the salt and the soured cream adding the milk gradually. Whip the whites into foam and stir them in the mixture carefully. Put the mixture on a buttered frying pan and roast in the pre-heated oven. Pour some melted butter over the cooked drachena and sprinkle it with fresh parsley.

Mushroom Omelette

8 eggs
300-350 g pickled mushrooms
3 tbsp tinned green peas
2 tbsp sunflower oil
1 onion
1 tbsp wheat flour
1/2 cup soured cream
1 cup milk
1 tsp sugar

Chop the mushrooms and the onions and fry them in sunflower oil 10-15 min. Add the green peas and heat them 3-5 min more. Combine the eggs with salt and pepper, add the flour, mix well, gradually add the milk stirring all the time. Pour the egg-and-milk mixture in a wide frying pan, and fry it on both sides at high heat. Shake the pan from time to time so that the mixture gets heated evenly. Put the mushroom filling on the omelette. Roll it, flatten a little, and fry a little. Serve with soured cream, sprinkled with fresh herbs.

Eggs with Honey

8 eggs
20 g butter
1/2 cup milk
4 tbsp honey

Mix the eggs well with the milk and salt. Pour the mixture in a heated buttered frying pan and fry until thick.  Cut the omelette into serves and pour some honey over each. You can also cook the dish with vegetables. For example, fry grated carrots a little before adding the eggs.

Omelette with Spring Onions

6 eggs
0.5 cup milk
20 g spring onions
20 g butter or margarine
ground black or red pepper, salt

Rinse and chop the spring onions. Combine the eggs with the milk, the onions, the salt and the pepper. Whisk the mixture until foamy. Heat the butter in a frying pan, add the egg mixture, and cook at low heat until ready. Serve separately or as a garnish to smoked fish.

Omelette with Champignons

150 g champignons
5 eggs
50 g flour
100 ml fizzy water
100 g ham
pepper, salt

Chop the mushrooms fine, and simmer 10 min with parsley and pepper in butter. Make batter from the flour, the fizzy water and the yolks with salt. Combine with whipped egg whites and the mushrooms. Pour the mixture in a frying pan and fry on both sides. Serve sprinkled with chopped ham.

Peasant Ragout

200 g sweet peppers
750 g tomatoes
300 g onions
100 g margarine
6 eggs

Chop the onions fine and fry them a little. Slice the peppers into thin rings, add to the onions and simmer 15 min. Add coarsely sliced tomatoes and a little salt, and simmer a little. Whisk the eggs, add salt, pour them over the ragout, and roast a little. Serve with rice or potatoes.

Eggs under Sauce

1/2 bunch parsley
1/2 bunch spring onions
2 tbsp butter
8 eggs
250 ml cream
100 ml milk
3 tbsp mustard
1 tbsp starch
2 tbsp capers
salt, pepper

Rinse, dry and chop the parsley leaves. Rinse, clean and chop the spring onions. Simmer in hot butter stirring until soft. Boil the eggs 7-8 min. Meanwhile boil the cream with the milk. Combine the mustard with the starch and stir it in the sauce. Bring to the boil stirring. Stir in the capers, the spring onions and the parsley. Add salt and pepper. Put the boiled eggs under running cold water, peel, and halve. Lay them out on plates with the sauce. Decorate with parsley and spring onions.

Bon appetite!
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