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10 pcs eggs 1 liter milk salt
This dish is one of the Zemplín Easter dishes, there are 2 versions: salty and sweet, we make the salty one at home. Easterners and Ruthenians celebrate Easter (Pascha) by going to churches or Orthodox churches on Easter Sunday (waxing of Christ) to consecrate in baskets Easter dishes such as round cake according to the feast called Pascha, smoked boiled ham in a net, sausages, cheese, eggs, lump, beetroot and somewhere they also make stuffing.
Bring the milk to the boil, add salt and pepper, stir the eggs and pour them into the boiling milk.
Stir until the mixture begins to curdle. When the eggs and milk begin to curdle and the liquid separates so wean, strain through cheesecloth, tie and let drain for about 5 hours.
When the lump has cooled and is firm, remove it from the cheesecloth and serve.