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.
A novel egg dish for any meal
- 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
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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.