Polish Eggs in Shells (Jajka w Skorupkach) is a simple recipe made with inexpensive, humble ingredients, eggs, herbs, butter, maybe mayo, breadcrumbs. The presentation gives it a bit of panache. There is something about stuffing the mixture back into the shell. The diner scoops the mixture out of the shell, much like you might with a kiwi or avocado that has been sliced in half, or maybe Oysters Rockefeller. Digging out the riches.
Ideally, you’d serve this with a really good bread alternating bites, or maybe spreading a bit of your egg mixture on said bread.
As for herbs, I’ve used garlic chives, in the mixture and for garnish, because that’s what I have going absolutely crazy in my herb garden this time of year. Mix up the herbs based on what you have on hand. Dill, thyme, chives, parsley, etc. Remember that if you’re using dried herbs rather than fresh, you should use only 1/3 the amount.
I was glad that I used brown eggs for this dish. The darker color helped me catch the little bits of shell that tried to sneak into the egg mixture. I wish I had great advice for you on how to get a clean cut on the eggs without little cracked pieces along the edge, but I’m still looking for that tip. Maybe you have a tip to share? I used a small very sharp knife (not serrated), but a straight clean cut was still an issue.
Before you move on to preparing Polish Eggs in Shells (Jajka w Skorupkach), let me share with you that I’ve just sent out my first monthly newsletter, and if you’d like to receive the August edition, you can sign up at the top of this page.
Smacznego!
Lois
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PinDescription
A novel egg dish for any meal
Ingredients
- 6 eggs
- 2 tablespoons chopped fresh herbs (dill, chives, parsley, etc)
- 2 tablespoons soft butter (or you may substitute mayo for part or all of the butter)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup breadcrumbs
- butter for frying
Instructions
Boil eggs for 6 minutes, the yolk with still be a little soft in the center, cool eggs, cut in half lengthwise, carefully scoop out yolk and white, save shell halves
Mash egg yolk and white with a fork or dice, add herbs, butter or mayo, salt and pepper, stir to combine
Return egg mixture to the shell, dip the top (eggy part) in breadcrumbs and saute in butter until golden brown, about 3-5 minutes over medium heat
Keywords: harb boiled eggs, Jajka w Skorupkach, Polish egg dish, stuffed eggs
Yummo, this is making me hungry. How hard is it to cut the shells so nicely? Got any tips for that?
Oh sorry, I just read what you wrote about cutting the shells.
Maybe someone will help us both!
My gendmother made these for dinner, but she called them jajka faszerowane. It was one of our favorite meals.
You can use a Dremel with a blade. Or a jeweler’s saw. You will get precision cut shells! This recipe looks amazing!
Thanks for the suggestions, Kat!
The recipe looks great and we will try it. However, I am interested in your pottery.
The egg dish you are using is of the Peacock pattern and is the pattern my wife has for her dishes.
I would like to purchase one or 2 of these egg dishes for her. Where did you acquire them?
Sincerely,
John Murawski
Hi John,
I bought it at a Polish pottery shop, either in Boleslawiec or Poznan. I’ll bet if you do a google search on “polish pottery peacock patter egg dish” that you’ll find someone who is selling it online. Good luck with your search. It sounds like fun to me!