Of course, many people associate the cutlet primarily with minced meat.

But sometimes you want some variety, or the body needs lighter proteins, and eggs are a complete protein of animal origin.

In addition, egg whites are completely absorbed during the digestion process, without accumulating in the form of fat folds on the sides, and even schoolchildren now know about the benefits of vitamin B, which eggs are rich in.

Let's talk about a lighter version of cutlets.

Cutlet with egg inside - basic technological principles

In principle, you can even wrap an ostrich egg in minced meat, which will certainly look fashionable and original, but its size and weight are equal to the weight of twenty chicken eggs. It’s unlikely that anyone can handle such a portion of a cutlet with an egg inside.

The average weight of a chicken egg is 50 g, and it is more suitable for wrapping, because the standard weight of a cutlet is 100 g, and a cutlet with minced meat inside can reach a weight of 120 g, depending on the type of filling.

Want more egg filling? Buy duck eggs. Their fat content is slightly higher than that of chicken eggs, but the content of beneficial amino acids exceeds the same figure in chicken eggs. As a last resort, you can grind them before wrapping them in a meat casing: the volume of the egg will decrease somewhat, and, accordingly, the weight of the required minced meat will decrease. But cutlets with eggs inside are still much larger in size than any other types of cutlets.

The absolutely ideal size for a cutlet with an egg inside would, of course, be a quail egg, which is five times smaller than a chicken egg, which will certainly appeal to “meat eaters” who do not want to give up the predominantly meat component and agree only to partially replace meat protein with egg white.

Having decided on the choice of eggs, we will consider options for stuffing cutlets. By the way, cutlets with minced meat inside are called zrazy.

Stuffed cutlets are not a new invention. The word “zrazy” itself is directly related to Polish cuisine, but the Poles are not the pioneers of the recipe for stuffed cutlets. A similar dish is found in Scottish and Oriental cuisine. Central Asian cuisine even in some ways surpassed European cuisines in preparing recipes for cutlets with filling, offering world culinary recipes for zraz with raisins, dried apricots and other dried fruits. The East is not only a delicate matter, but also a particularly refined one.

Despite the fact that eggs, in addition to meat, are combined with many products, dried fruits, except prunes, are not very suitable for them. In addition, it must be taken into account that cutlets or zrazas require heat treatment, due to which some combinations of products with eggs will have to be excluded from the list. Then let's try wrapping them in different types of minced meat to get new interesting options for zraz or cutlets with eggs inside.

Recipe 1. Chicken cutlet with egg inside

Ingredients:

Chicken fillet with skin 900 g

Boiled eggs, chicken 6 pcs.

Green onions 90 g

Rusks 300 g

Oil (for deep frying)

Raw egg 1 pc.

Mustard to taste

Preparation:

The recipe makes 6 servings. Chicken meat can be combined with pork in a 1:1 ratio, at the rate of 150 g of chopped meat per one boiled chicken egg. Instead of onions, you can use dill, parsley or other greens.

Boil the eggs hard, peel them and cut them in half lengthwise. Take out the yolk halves and place them in a bowl. Mash with a fork. Chop the green onions and crush them in a mortar, adding a little salt. If desired, you can add pepper and mustard to the yolks, combine them with the onion and mix. Stuff the egg white halves with the prepared mixture.

Beat the cutlet meat, first seasoning it with salt and pepper. Divide the minced meat into 6 parts and form into circles. Place an egg in the center of each semi-finished meat product and wrap it in minced meat. Beat a raw egg with a whisk, add water and mix. Dip the cutlets in the egg mixture, bread and repeat. The cutlets can be baked in the oven or deep-fried.

Recipe 2. Pike cutlet with egg inside

Ingredients:

Pike (fillet) 1.2 kg

Onion, 350 g

Lemon juice 70 ml

Butter 100 g

White bread 300 g

Raw egg 2 pcs.

Milk 100 ml

Boiled eggs 4 pcs.

Dill 50 g

Ground nutmeg

Allspice

Preparation:

Chop the peeled onions, sprinkle with lemon juice and set aside. Soak the bun in milk.

Boil four eggs, peel and chop them; add chopped dill to them (it can be replaced with any herbs, to taste).

Prepare a raw egg for breading: beat it with a little water.

Lightly squeeze the onion, pickled with lemon juice, combine with the bread soaked in milk, add a second raw egg, fish fillet pussies, freshly ground spices and grind the minced meat twice to obtain a homogeneous mass.

For one semi-finished product you will need 80 g of minced meat and 50 g of egg filling. Divide the minced meat into equal parts and wrap the prepared filling and 15 g of butter in each piece. Roll into balls and bread them, dipping them alternately in raw egg and breadcrumbs. Fry the fish cutlets with the egg inside in the oven or deep-fry.

Serve hot with lemon or sour cream sauce.

Recipe 3. Rice cutlet with egg inside

Ingredients:

Boiled rice 500 g

Chopped onion 200 g

Butter, melted 100 g

Raw chicken egg 1 pc.

Flour (or starch) 70 g

Pepper, ground nutmeg, dried basil, curry, salt

Quail, boiled eggs 10 pcs.

For garnish:

Cheese cheese 300 g

"Cherry" 600 g

Green peas, frozen 250 g

Baked pork with hot red pepper

Lettuce (large leaves)

Preparation:

Cook sticky rice porridge. Sauté chopped onion in melted butter until light golden brown. Combine onion with rice porridge, add a raw egg combined with flour, and season the minced rice with spices and dry herbs. Form into balls by placing one boiled egg inside each. Place the rice cutlets with the egg inside in a greased pan and bake them in the oven until golden brown. Turn off the oven, cover the cutlets and leave in the cupboard while you prepare the side dish and spicy tomato sauce. Cut the washed cherry tomatoes into slices, feta cheese into large cubes, and spicy boiled pork into thin slices. Place the side dish on lettuce leaves, pour over the spicy tomato sauce, and top with hot rice cutlets with an egg inside.

Recipe 4. Minced mushrooms and beans for cutlets with an egg inside

Ingredients:

Boiled red beans 700 g

Fried honey mushrooms 500 g

Sour cream, full fat 120 g

Garlic 70 g

Sauteed onion 300 g

Raw eggs 2-3 pcs.

Quail eggs, boiled 15 pcs.

Deep fryer 0.5 l

For garnish: sour cream sauce with dill and parsley, potatoes or rice

Preparation:

Place sautéed onions, fried mushrooms and boiled beans in a food processor bowl, add sour cream, garlic, spices, flour (70 g), and beat in raw eggs. Grind the mixture until smooth. Divide the minced meat into equal parts according to the number of boiled eggs. Wrap the eggs in the prepared minced meat and roll the resulting zrazy in flour. Deep fry.

Serve with French fries or boiled rice and sour cream sauce with chopped herbs.

Recipe 5. Double minced cutlet with egg inside – original zrazy

Ingredients:

Potatoes (mashed) 500 g

Onion, onion (net) 150 g

Minced pork and beef 600 g

Raw egg 3 pcs.

Potatoes, raw (grated) 120 g

Milk 150 ml

Parsley

Green onions

Quail eggs 12 pcs.

Frying oil 100 ml

For garnish: olives, marinated champignons with onions, cherry tomatoes

Preparation:

Boil the potatoes, mash them, add butter (100 g), two chicken eggs (raw), 50 g of flour and 150 ml of hot milk; Stir the puree thoroughly and let cool.

Add spices, raw egg, finely chopped onion and grated raw potatoes to the chopped meat. Stir.

Chop the cooked greens, lightly salt and mash to release the juice. Peel the boiled quail eggs.

Form the minced meat into flat round cutlets, dividing it into 12 equal parts. Fry the cutlets in a preheated frying pan on one side for 2-3 minutes. Transfer them to the prepared baking dish. Place a spoonful of cooked herbs and a quail egg in the center of each cutlet. Squeeze the warm mashed potatoes from a pastry bag fitted with a large star tip onto the egg cutlets. Preheat the oven to 200Ϲ and bake in the oven until golden brown.

Serve two per serving, hot with sliced ​​mushrooms, olive rings and cherry halves. Decorate the dish with fresh herb leaves.

Recipe 6. Cutlet with egg inside from pork chop

Ingredients:

Pork tenderloin 900 g

Eggs, chicken (boiled) 3 pcs.

Liver, chicken 400 g

Carrots 100 g

Spices, ground: pepper, coriander

Cream (20%) 100 ml

Rusks 50 g

Sesame 30 g

Preparation:

For the recipe you will need disposable foil baskets.

Wash the meat, dry it and cut into thin slices, across the grain, into 6 servings. Beat the pork, season with spices and salt. Place the beaten meat in foil pans so that its edges hang slightly over the side of the baskets. Cut the eggs in half and place the halves in each pan.

Sauté chopped onions and carrots until soft, add pieces of liver, pour in 100 ml of heavy cream, season with spices and simmer for 5 minutes. Beat the liver with vegetables in a blender and spread the paste over the eggs, covering them with liver pate. Brush the surface with beaten egg and sprinkle with breadcrumbs mixed with sesame seeds.

Bake at 180Ϲ for 10-15 minutes. Can be served hot in foil baskets.

Cutlet with an egg inside - tricks and useful tips

Even if you are preparing dietary cutlets, do not exclude fat from the minced meat so that the cutlets do not turn out overdried and rough. For juiciness and delicate taste, add milk, sour cream or cream to the minced meat.

If lean meat is used to prepare minced meat, add fatty ingredients: butter to minced chicken or turkey, pork fat to pork, beef, lean lamb or duck. A creamy taste will also go well with minced fish.

Walking past the culinary section in a supermarket, you may notice cutlets that have an egg in the middle. You can learn how to cook cutlets with quail eggs yourself and you will definitely succeed the first time!

Therefore, we advise all housewives not to be afraid, but rather to take new heights in the culinary art and, accordingly, delight their family with such beautiful dishes, which are also incredibly tasty. Today website show you how to cook delicious cutlets with an egg inside.

Delicious cutlets with an egg inside: recipe step by step

Required ingredients:

• Chicken fillet - 500 grams;
• Chicken eggs - 2 pcs.;
• Onion - 1 pc.;
• Breadcrumbs - 150 grams;
• Flour - 100 grams;
• Quail eggs - 4-5 pieces;
• Greens (lettuce leaves) for decoration and serving;
• Add salt to taste.

1. Wash the chicken fillet and blot it with a napkin to remove excess water. We cut into large pieces so that they easily fit into the hole in the meat grinder. We clean the onions and wash them to remove any remaining skins. Again, cut the onion into large pieces so that the onion pieces fit into the hole in the meat grinder.

2. Pass the onion and chicken pieces through a meat grinder to make minced meat. Add a little salt so that the minced meat is not tasteless. We can add pepper if desired.

3. Boil quail eggs until cooked, but do not forget that small eggs are cooked in half the time. This process will take about 3-4 minutes. Then we clean the eggs from the shell.

5. Take a medium piece of minced meat, roll it into a ball, and then flatten it into a layer. Place a quail egg in the middle, pinch the minced meat and form elongated cutlets with your hands. It will be more beautiful and effective this way.

6. Then take three plates. Drive chicken eggs into the first one, add breadcrumbs into the second one, and flour into the third plate.

7. Roll the cutlets in these three mixtures. You just need to follow the correct sequence. First in flour, then in the egg mixture, and after all - in crackers so that the cutlet crust becomes crispy.

8. Immediately place the cutlets in a frying pan with heated vegetable oil and fry them until golden brown.

9. Then we take the golden cutlets out of the frying pan and transfer them to a fireproof dish to finish cooking them in a hot oven. Bake the cutlets in the oven for about 20 minutes.

10. Then we serve delicious, beautiful and appetizing cutlets to the table, garnished with any greens, in our case with lettuce leaves. Bon Appetite!

Have you already tried cooking cutlets with eggs inside? Share in the comments!

Zrazy with liquid soft-boiled egg inside

Zrazy are cutlets with a filling, in this case with a soft-boiled egg. The recipe is complicated, but worth a try.

For zraz with a liquid soft-boiled egg inside you will need:

• 550 grams minced meat
• Green onions and dill
• A glass of milk
• 4 eggs
• 100 grams of loaf
• Two medium onions
• Vegetable oil and salt

Zrazy with a soft-boiled egg inside - recipe step by step:

1. Bring water to a boil in a deep container. A liter is enough. When the water boils, place the eggs in it for 3 minutes. Leave one egg for mincing
2. Pour milk into a deep plate. Put bread in it
3. Wash and cut the onion. Fry in vegetable oil for 5-7 minutes
4. Wash and chop the greens, add to the onions for a couple of minutes
5. Mix minced meat, milk bread, one egg, spices, salt, onion and herbs. Stir until smooth
6. Shake the mince by lifting and tossing it several times
7. Divide the mixture into equal portions. Peel the soft-boiled eggs. Check on one thing: if it is too liquid, increase the cooking time
8. Place the eggs on the minced meat, wrapping it in it. Stick the cutlets this way
9. Place the zrazy with the soft-boiled egg in the oven for 45 minutes. Bake at 200 degrees

The second version of the dish is prepared in a similar way.

Zrazy with a liquid soft-boiled egg inside - recipe:

1. Follow the preparation instructions above, with a few exceptions.
2. Do not pre-cook the eggs.
3. After preparing the minced meat, mold it into troughs with high walls. Leave the minced meat untouched for one time.
4. Break an egg inside each dish.
5. Place the cutlets in the oven for 2 minutes. Remove and place the remaining minced meat on the liquid eggs, forming whole cutlets.
6. Bake the zrazy with a liquid soft-boiled egg for another 40 minutes.
7. Serve with mashed potatoes, buckwheat or corn porridge.

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I once already talked about this recipe for minced meatloaf with eggs inside. The roll was big and I used chicken eggs. The cut pieces of the roll look very nice. Today I made these baby cutlets from minced chicken with quail eggs inside. The cutlets turned out very tender and juicy. I don’t put a raw egg in the minced meat, I don’t soak the bread in milk - these are the main secrets of their juiciness.

Of course, such cutlets could be baked in the oven or steamed cutlets. then they will be even more useful, I often prepare them, I really like the recipe for chicken cutlets and make them in different ways.

Ingredients for chicken cutlets

In order to prepare juicy chicken cutlets with quail eggs inside, I needed:

minced chicken - 500 grams
onion - 1 large head
bread - 2 slices (you can take a white loaf)
seasonings: spices for chicken, garlic - 2 cloves, salt, pepper, dry parsley

flour - a couple of spoons for dredging the cutlets, can be replaced with breadcrumbs

quail eggs for filling - 9-10 pieces

How to make juicy cutlets with an egg inside. Recipe with photos step by step

I ground the onion in a blender, soaked the bread in water and crumbled it with my hands, and added the onion and bread to the minced meat. I peppered, salted, squeezed out the garlic, sprinkled with seasonings.

She mixed it and beat a little mince against the walls of the bowl. There is no need to add eggs and milk, as this will cause the cutlets to lose their juiciness.

Boiled and peeled quail eggs. To make them easier to clean, fill them with cold water immediately after cooking and let them sit there for 5 minutes.

Many people complain that it is very difficult to peel small quail eggs, I don’t know, there is nothing difficult there, if you hold them in cold water, the shell easily comes off.

I took some minced meat, made a flat cake out of it, and put a quail egg in the center.

I made a cutlet and rolled it in flour.

Place the cutlets on a hot frying pan and fry until golden brown, first on one side.

Then on the other. Chicken cutlets cook very quickly, fry for no more than 5 minutes on each side.

Now all the cutlets are ready, see in the photo below how interesting they look in cross-section, the kids really like them.

For kids, you can also prepare chicken balls like these in creamy cheese sauce, or look at what interesting Hedgehog zrazas you can make.

Such cutlets are often called “surprise” cutlets, although they have many other names in different national cuisines. If you do not warn guests about the surprise in advance, then, after cutting the cutlet, they will certainly be greatly surprised by the skill and ingenuity of the hostess.

Making this dish may seem complicated at first glance. But it’s worth trying to cook it at least once to reach a new level of culinary skill and please your loved ones with an original, tasty and satisfying treat.

What is the name of the dish?

This dish is found in the cuisines of different nations, and in the culinary tradition several names have been assigned to it.

In English and Scottish cuisines it is called “Scotch Eggs” (in our version “Scottish Eye”). The similarity of cutlets with an eye is reflected in other variant names: “Bull’s Eye”, “Peacock’s Eye”.

Uzbek cuisine has a similar dish called tukhum dolma, which means “wrapped eggs.” Cutlets with chopped eggs inside are called zrazy. Thus, the dish can be hidden behind different names.

The recipes also differ in the composition of the ingredients. Having considered many options, you can choose the ones you like best and cook them.

Step by step recipe

This recipe for a pork cutlet with an egg inside is found in Scottish cuisine. Instead of ground pork, you can use ground beef to reduce the number of calories.

Description of the recipe step by step:

Chicken cutlets with quail egg inside

This dish is low-calorie, dietary and very healthy. If you cook the cutlets without frying, but by steaming them, they can be consumed by people suffering from stomach problems (it is also better to avoid herbs and spices).

Products:

• 300 g minced chicken;
• 10 quail eggs (3 of them will need raw);
• 50 g oat flour;
• 1 tsp each salt and Italian dried herbs;
• 0.5 tsp. pepper;
• 2 tbsp. l. rast. oils;
• 100 ml milk.

You will have to allocate: 1 hour for cooking.

Calorie content per 100 g: 136 kcal.

Mix the minced meat with three raw eggs, add spices, herbs, and salt. Pour milk into the mixture and stir. Add flour (pre-sifted). Mix the minced meat again. Boil the remaining eggs and remove the shells.

Roll out seven balls of minced meat, place eggs in the middle and form into cutlets. Fry the cutlets in a frying pan at medium temperature until they turn golden brown.

Then reduce the heat, close the lid and leave for another 5 minutes. Finally, let the oil drain, placing the cutlets in a colander, and then serve.

Beef cutlet with soft-boiled egg in the oven

Preparing such a dish will be somewhat more difficult. The yolk in this recipe turns into a very tasty sauce for the cutlet. You just need to cut it and then eat it, dipping the pieces of meat into the spread yolk.

Products:

• 5 pieces. chicken eggs;
• 1/2 kg minced beef;
• 50 g chopped green onions;
• 3 cloves of garlic;
• 2 tbsp. l. mustard (in paste form, not grain);
• 200 g each of wheat flour and breadcrumbs for rolling;
• rast. oil to grease the bottom of the pan;
• 4 tbsp. l. water (take mineral water, not carbonated);
• 250 ml plant. oils;
• salt pepper.

Time required for preparation: 1 hour.

Calorie content per 100 g: 177 kcal.

First, prepare soft-boiled eggs using any known method. For example, they can be placed in boiling salted water for 3-4 minutes (they should be around room temperature before cooking). Then the eggs are cooled and carefully peeled.

Finely chopped garlic and onion are mixed into the minced meat. Add mustard, salt and pepper there and mix again. Prepare two deep containers, one of which will contain crackers, and the other will contain the remaining broken egg. Pour flour onto a plate separately.

In a deep frying pan, heat the oil almost to a boil. The minced meat is divided into 4 pieces and rolled out into flat cakes on cling film. Each egg is carefully dredged in flour and wrapped in a meat cake, completely enclosing it with meat.

The resulting cutlet is dipped in a raw egg, then in breadcrumbs and fried in boiling oil for one minute. Then place the cutlets on a baking sheet (place parchment on the bottom). You need to bake the dish for 10 minutes at 190 degrees.

- what could be more ordinary and simpler, but this dish can also be prepared in an unusual way and add flavor harmony to it.

How to quickly cook French fries in a slow cooker.

Take note of the delicious soup with noodles and chicken breast in a slow cooker. We will tell you how to cook it correctly so that the pasta does not become boiled.

Fish cutlets with boiled eggs inside

When preparing fish cutlets, be sure to remove all bones, even the smallest ones, so that they do not get into the minced meat.

Products:

• 5 chicken eggs;
• 400 g fish fillet;
• 80 g each of white bread pulp and boiled rice;
• 4 tbsp. l. milk;
• 5 tbsp. l. breadcrumbs for sprinkling;
• 2 g salt;
• 3 tbsp. l. rast. oils for frying cutlets;
• 10 g green onions.

You need to allocate for cooking: 1.5 hours.

Calorie content per 100 g: 163 kcal.

Soak the bread pulp in milk for 15 minutes. Remove fish fillet from bones and grind using a meat grinder. Mix the minced meat with bread, onion, rice and salt. Carefully form a flat cake and place a boiled egg in the middle, then close it inside the minced meat to make a cutlet.

Pour oil into the frying pan, turn it on to medium heat, wait until the bottom warms up. Place the cutlets and fry, turning, for 7-10 minutes.

Diet option

There are very few calories, but a large amount of useful substances are contained in vegetable cutlets with eggs. This dish will turn out to be dietary only if you cook it in the oven or steam it.

Products:

• 6 pcs. chicken eggs;
• 200 g each of carrots and cabbage (broccoli or cabbage);
• 300 g of potatoes (select good tubers, without green spots, darkened or rotten areas);
• 150 g rice (rinse and pre-soak for 30 minutes, long-grain or round varieties are suitable);
• 100 g onion;
• 10 g green onions;
• 70 g wheat flour;
• 1 tbsp. l. rast. oils (whichever you like best, any will do);
• 2 g salt.

Time spent: 1 hour.

Calorie content for 100 g: 121 kcal.

The rice for this dish is taken raw, but it needs to be soaked before cooking. Peel the onions and carrots, wash them, chop them very finely and fry for 2 minutes in hot oil (if frying is completely unacceptable, you can put them in boiling water for five minutes to soften them).

Onions, carrots, finely chopped cabbage and potatoes, grated on the coarse side of a grater, are mixed. Then add rice, salt and mix the ingredients again. Cover the bowl with the vegetable mixture with cling film and set aside for half an hour.

Then the mass is molded into flat cakes, on which boiled eggs rolled in flour are placed. Having closed them in a flatbread to form a cutlet, the product is rolled in flour and placed on parchment laid on a baking sheet and greased with oil.

Setting it to 180 degrees, cook vegetable cutlets with an egg inside for half an hour. The steaming time will be the same - ½ hour.

To make the cutlets tasty, the eggs should not be overcooked before adding to the minced meat, since they still have to undergo heat treatment inside the products.

It is better to reduce the cooking time, depending on the chosen method, by 2-3 minutes (boil soft-boiled eggs especially carefully, since if they are kept in boiling water for too little time, the protein will not have time to harden and the egg will not hold its shape).

Otherwise, the process of preparing such cutlets is not much different from ordinary ones, so you should not be afraid to experiment with this dish.