Skorupača
Last Updated on
This egg sauce comes from the Balkans.
Ingredients:
Procedure:
1. Whisk the cream with the plain flour, salt and bring to the boil, stirring constantly, simmer for 5 minutes
2. Remove the sauce from the stove and gradually whisk in the beaten eggs
3. Finally, put the sauce back on the hob and cook over a very low heat, stirring constantly, until the eggs, cream and flour are combined into a smooth sauce and some fat rises to the surface
4. Remove the sauce from the hob and serve with the poached eggs.
Recommendation:
– Poached eggs: gradually crack the eggs into a higher layer of almost boiling salted and acidified water, heat them below boiling point for about 3 minutes, then remove with a skimmer (strainer) and let them drain well.
