Fried Eggs With Sour Cream Ochiuri Cu Smantana Recipes

FRIED EGGS WITH SOUR CREAM (OCHIURI CU SMANTANA)

Steps:

• .In small bowl, thoroughly mix sour cream and flour.
• Heat butter in a small skillet over medium-high heat.
• As soon as the foam disappears from the melted butter, break eggs one by one into the hot butter.
• Add salt and pepper to taste.
• When eggs begin to solidify, gently spoon sour cream over them, cover, and let cook another half minute to a minute, depending on personal preference.
• With spatula, transfer eggs to a warm serving plate.

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

HEAVY CREAM FRIED EGGS

Steps:

• Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.

FRIED EGG

Steps:

• Heat an 8-inch nonstick skillet over medium heat; add butter. When butter begins to sizzle, crack an egg into pan. Cover, and cook until white is light golden underneath, 2 to 3 minutes. For "over easy," flip egg with spatula and cook for 30 seconds. Season with salt and pepper. Serve immediately with bacon and toast, if desired.

FRIED EGGS

Steps:

• In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken. , For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.

CHICKEN WITH SOUR CREAM - (PUI CU SMANTANA ACRA)

Steps:

• Preheat oven to 325°F.
• Clean chicken well, and cut into pieces.
• Brown pieces in hot butter in heavy frying pan.
• Remove chicken to a covered casserole dish.
• Make a roux; reheat butter in pan and add flour and water, blending carefully.
• Heat and stir until mixture is light brown.
• Cool roux thoroughly, (will not curdle if roux is cooled before sour cream is added).
• Add sour cream slowly, to the roux, mixing well; simmer for a few minutes.
• Pour this over chicken in the casserole dish.
• Add mushrooms, seasoning, parsley, pepper, chopped scallions with green tops, and water.
• Sprinkle Hungarian paprika over mixture.
• Cover casserole dish tightly; place in preheated oven, and cook for 1-1/2 hrs, or until chicken is tender.

SOUR CREAM EGGS

Steps:

• 1. Preheat oven to 450F. Using a flat oven dish, pour the sour cream into the bottom of the dish. Now, you will want to break the eggs into the dish, one by one, try not to break the yolks. (you want the eggs whole)
• 2. Salt and pepper the dish lightly; then sprinkle on the chives, parsley and bread crumbs. Top with a drizzle of melted butter and bake in a 450F oven until the eggs are set to your liking.