Buckwheat With Egg And Onion - A Recipe With Step By Step Photos And Videos. How To Cook Buckwheat Porridge With Egg And Onion?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Buckwheat with boiled egg, herbs and onions is a light, satisfying and tasty, easy-to-prepare dish made from available ingredients.

Ingredients

Buckwheat - 300 g (1 cup)

Water (boiling water) - 700 ml (2 cups)

Salt - 0.5 tsp + to taste

Chicken egg - 3 pcs.

Butter - 15-25 g

Onions - 1 pc. (130 g)

Vegetable oil - 2 tablespoons

Green onions / greens - 30 g

• 110 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Video recipe: Buckwheat with egg and onions

Step by step recipe with photos and videos

Buckwheat porridge with egg and onions is a simple, light and tasty nutritious dish that every culinary specialist should have in his arsenal.

Loose buckwheat porridge, cooked with the addition of a small amount of fresh herbs, boiled eggs and caramel-golden fried onions, is simple to prepare and very appetizing in taste. A great option for a low-calorie, healthy, quick and tasty lunch or dinner that can be prepared in 20-25 minutes. Try it!

To cook buckwheat with eggs and onions, you will need these ingredients.

Pour chicken eggs with cold water, bring to a boil and cook for 7-8 minutes. Then refrigerate the eggs by placing them in cold water and then peel.

Rinse buckwheat thoroughly and strain.

Place the prepared buckwheat grains in a cauldron / frying pan or saucepan with a thick bottom and, stirring constantly, fry over medium heat for 4-5 minutes until all moisture evaporates and the grains begin to exude an appetizing aroma and acquire a golden hue.

Then turn off the heat and add butter to the pan. Stir the buckwheat a few more times so that the butter melts and envelops the grains.

Pour hot water into the pot, based on a 1: 2 ratio, i.e. 1 cup of buckwheat should have 2 cups of boiling water. For convenience, measure water with the same cup / container with which buckwheat was measured.

Bring the buckwheat water to a boil. When the water boils, add salt, cover the pan with a lid, reduce the heat to minimum (the water should boil very weakly) and cook buckwheat for 15 minutes until all the water has evaporated.

While buckwheat is cooking, prepare the rest of the ingredients. Cut eggs into large pieces, chop the herbs.

Cut onions into thin half rings and place in a pan with heated vegetable oil. Sprinkle the onion with a pinch of salt and, stirring it, fry it for 6-7 minutes, until soft and golden brown.

When the buckwheat is ready, add the prepared ingredients to the pan: fried onions, boiled eggs and herbs.

Stir everything gently, taste the dish and add more salt to taste if necessary.

Buckwheat with egg and onion is ready.

It is best to serve the dish immediately, while the porridge is hot. Enjoy your meal!