Fried eggs with dill - photo 1
← Recipes

Fried eggs with dill

Main Dishes Regional Cuisine of Poland 15 min Easy 26 wyświetleń ~3.08 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Classic fried eggs with plenty of fresh dill are a simple and hearty dish from Polish cuisine, perfect for a quick breakfast or a light lunch. Gently fried whites with creamy yolk, flavored with butter and fresh dill, provide a fresh, herbal touch. The dish comes from the tradition of simple, home-cooked meals; in Poland, dill is a typical herb served with eggs and young potatoes. Serve with dark country bread, fresh spring vegetables (cucumber, radish), or young potatoes with dill. The dish is quick, visually impressive (vivid yellow yolk and green dill), and easy to adjust to your preferred yolk consistency.

Ingredients Used

Ingredients (7)

Servings:
2
  • Chicken egg 4 szt. (~240 g)
  • Butter 20 g
  • Dill 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Rapeseed oil 15 g
  • Country bread 140 g
💰 Szacowany koszt dania: ~3.08 PLN (1.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the ingredients. Take the eggs out of the fridge for 10–15 minutes so they are not very cold (this will reduce the risk of the shell cracking on a hot pan). Wash and thoroughly dry the dill, then chop it very finely – gather the sprigs together and cut across into thin strips. Weigh the butter and prepare the salt and pepper.

Ingredients: Butter, dill
Use a cutting board and a sharp knife for the dill. A small bowl for the single egg (for cracking) makes it easier to remove any potential shells. Equipment: plastic board/table, 20 cm chef's knife.
2

Heat a skillet over medium heat for 1–2 minutes. Place the butter (20 g) in the center of the skillet and wait for it to melt; it should start to foam and bubble slightly, but not brown. If you want to prevent the butter from burning, add a tablespoon of canola oil (optional) and mix the fats in the skillet.

Ingredients: Butter, Rapeseed oil
Use a 20–24 cm non-stick skillet or a steel skillet with a thick bottom. Control the temperature: if the butter starts to brown within a few seconds, lower the heat – the temperature is too high.
3

Crack the eggs one by one into small bowls to check the freshness of the yolk and avoid shells. Place two bowls next to the pan. If the egg is fresh, the white will be thick and hold together with the yolk.

Crack the shell against a flat edge of the table, not the edge of the pan, to reduce the risk of shell pieces getting into the egg.
4

Gently pour each egg from the bowl onto the pan, keeping the bowl close to the surface of the fat to avoid splattering. Leave space between the eggs (about 3 cm). Reduce the heat to low. Cook covered for 2–3 minutes for a slightly runny yolk; for a firmer yolk, cook for 4–5 minutes or remove the lid and gently spoon hot fat over the top.

Ingredients: Butter, Rapeseed oil
If you don't have a lid, you can drizzle the egg whites with a spoonful of hot fat from the pan (baste method) – tilt the pan and scoop the fat with a spoon. You'll recognize it's ready when the egg whites are completely opaque and firm, with no raw, shiny parts.
5

At the end of frying, when the egg whites are set, gently sprinkle each piece with salt (about 1 pinch per serving) and freshly ground pepper (1 pinch). Remember that adding salt too early can cause the egg whites to release water.

Ingredients: Salt, Black pepper
Season at the end to avoid changing the protein structure. Use a pepper mill or freshly ground pepper from a shaker.
6

Remove the eggs from the pan with a delicate silicone spatula, lifting them from the outside to the center to avoid breaking the yolk. Transfer to a warmed plate. Immediately after placing them, generously sprinkle with chopped dill (distribute evenly) so that the herb's aroma mingles with the warmth of the egg.

Ingredients: dill
Use a flat silicone or metal spatula with a thin edge. If the surface of the pan is slippery, gently slide the spatula underneath the egg without tearing it.
7

Serve immediately with a slice of country bread (you can lightly sauté it in the same pan after the eggs) and with fresh spring vegetables: slices of cucumber, radishes, or young potatoes sprinkled with dill.

Ingredients: country bread, dill
If you are heating bread in a pan, do it briefly over medium heat (30–60 seconds on each side) to achieve a golden crust without making it hard.

Fun Fact

💡

In Polish cuisine, dill and eggs are a classic combination, especially popular in spring with young potatoes. Dill has been used for centuries as a mildly digestive herb and an addition to dairy and egg dishes.

Best for

śniadanie lekki obiad wiosenne śniadanie

Tips

🍽️ Serving

Serve immediately after frying, when the whites are firm and the yolks are shiny. It pairs well with young potatoes with dill, pickled or fresh cucumber, and also with sour cream for contrast. For a more refined version, add a hint of lemony zest – a few drops of lemon juice over the dill.

🥡 Storage

Fried eggs are not recommended for long storage. If there are any leftovers, cover them tightly and keep in the refrigerator for up to 24 hours. To reheat: gently transfer to a skillet and heat on low for 1–2 minutes or use steam – do not reheat in the microwave for too long, as the yolk may lose its consistency.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Banana dessert with cottage cheese cream and toasted buckwheat 50 min

Banana dessert with cottage cheese cream a...

Desserts
Sauerkraut Soup with Potatoes 30 min

Sauerkraut Soup with Potatoes

Soups
Silesian beetroot with horseradish and fresh apple 90 min

Silesian beetroot with horseradish and fre...

Additions
Rainbow cake with naturally colored cream (4 servings) 120 min

Rainbow cake with naturally colored cream ...

Cakes and Bakes
Egg Noodles with Mushroom Sauce and Dill 40 min

Egg Noodles with Mushroom Sauce and Dill

Main Dishes
Sautéed Beets with Onions 20 min

Sautéed Beets with Onions

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama