Recipe: Drachena (Egg Pudding)

the appetizer:

The Russian Heritage Cookbook by Lynn Visson, includes recipes like Shashlyk; Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik); Drachena Egg Pudding; Syrniki Trifunovich; and Tvorozhniki Chernyakhovskaya.

Cookbook

Drachena (Egg Pudding)

Serves 4

An airy, souffle-like egg pudding that can be served on its own or with sugar, jam or sour cream.

4 eggs, separated
2 Tbsp. sour cream
Pinch salt
2 tsp. flour
1/2 cup milk
1 Tbsp. butter

Beat yolks and mix with sour cream. Ada mixed salt and flour by spoonfuls. Stir in milk and beat. Beat egg whites stiff and carefully fold into mixture. Pour into greased 1-quart ovenproof casserole. Melt 1 Tbsp. butter and pour over top. Bake at 350 degrees for about 20 minutes until puffed and brown.

from:
The Russian Heritage Cookbook
A Culinary Tradition Preserved in 360 Recipes
by Lynn Visson
Overlook Press/Peter Mayer Publishers 2009
Hardcover; $28.95
ISBN-10: 1590201167
ISBN: 978-1-59020-116-9
Recipe reprinted by permission.

Buy The Russian Heritage Cookbook

The Russian Heritage Cookbook

Recipes
- Shashlyk
- Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik)
- Drachena Egg Pudding
- Syrniki Trifunovich
- Tvorozhniki Chernyakhovskaya