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Home › Recipes › Eggs baked in Russian style with cinnamon, shrimps and sour cream sauce


Eggs baked in Russian style with cinnamon, shrimps and sour cream sauce

Directions:


1
Boil the salted water in a small pan, add scented pepper and bay leaves, boil the shrimps in it to the almost ready state. Remove the shrimps with skimmer to strainer, drain off and cool down.
2
Preheat the oven to 160oC. Break eggs carefully in a heat-resistant dish (not to damage the egg-yolks). Add cream, season with pepper and salt. Bake for 15-20 minutes until the thickening of cream and until the white of the egg is opaque.
3
Peel boiled shrimps. Heat butter in a frying pan, fry the shrimps quickly (about 3 minutes), stirring with a shovel. Remove excess oil, add Madeira and continue cooking for several minutes (excess alcohol shall evaporate). Add sour cream, stir and cook for another minute.
4
Gently add the shrimps in the sour cream sauce to a kokot or a pot and season with cinnamon. Serve immediately.


Ingridients:

eggs - 2 pieces;
20% cream - 70 ml;
butter - 50 g;
large shrimps - a dozen;
sour cream - 50 g;
Madeira - 35 ml;
bay leaf;
sweet ground pepper;
black ground pepper;
ground cinnamon;
salt.