Hrutka Egg Cheese Recipes
HRUTKA (EGG CHEESE)
Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time.
Provided by Parsley
Categories Hungarian
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients well.
- Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
- Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
- Hang up over a sink and let drip. Drain for about 3 hours.
- Chill at least 8-10 hours or overnight.
- Can serve cold, room temp or warm.
Nutrition Facts : Calories 178.2, Fat 10.5, SaturatedFat 4.3, Cholesterol 291.4, Sodium 160.7, Carbohydrate 8.2, Sugar 9.1, Protein 12.2
CAULIFLOWER AND EGG CHEESE
Make and share this Cauliflower and egg cheese recipe from Food.com.
Provided by Booshine
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil cauliflower in enough salted water to cover, until JUST tender- no more.
- Drain well.
- Arrange in a shallow ovenproof dish with the chopped egg.
- Put flour, margarine, curry powder and milk in a saucepan.
- Bring slowly to the boil, stirring well, until thickened and smooth.
- Stir in the thyme and seasoning and simmer for 1-2 minutes.
- Remove from heat, and stir in 3/4 of the cheese.
- Pour the sauce over the cauliflower and egg.
- Top with remaining cheese and the croutons.
- Brown under a hot grill so the cheese is bubbling.
EASTER CHEESE - HRUDKA
Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!
Provided by Bryan Burns
Time 10h35m
Yield 32
Number Of Ingredients 5
Steps:
- Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
- Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g
HRUDKA (EASTER CHEESE)
This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!
Provided by Pa. Hiker
Categories European
Time 35m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Pour milk into saucepan and bring to a boil.
- Beat eggs slightly and add gradually to milk.
- Cook over low heat for about seven minutes.
- Add salt, pepper, and vanilla, stir continually so mixture will not scorch.
- Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly.
- Hang and let dry for two hours.
- Cover with a wet napkin and place in refrigerator.
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- Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
- Place bowl over a pot of water or assemble the double boiler and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the bids separate from the whey. This will take 20-30 minutes form when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
- Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drain for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
HRUDKA (EGG CHEESE) – A COALCRACKER IN THE KITCHEN
Beat eggs. Add milk, salt, (and if using) sugar and vanilla and beat well. Cook in double boiler, stirring constantly, until the mixture turns to curds and “white water” appears. …
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- Cook in the microwave in heat safe bowl on high, fluffing with a fork between rounds of cooking as follows: 4 minutes, fluff 4 minutes, fluff 2 minutes, fluff 2 minutes, fluff 1 minute, then continue fluffing until it looks like watery scrambled eggs (the fluid will be clear).
BEST HRUTKA RECIPE - HOW TO MAKE SLOVAK EGG CHEESE
In a heat resistant bowl whisk the eggs, add; milk and salt and mix again. Place the bowl on the top of the pot with water, making sure bowl is not touching the water. Turn heat to a medium. Start slowly stirring; it will take about 20 minutes to come to look like custard first. Just keep stirring; the custard will start to look like soft ...
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"Leftovers" ham sandwiches get a slice of Hrutka and a slather of "Hrin" Great any time of year. Eaten as a side to a meal or as a condiment in a sandwich. Cholesterol is high but carbs are not. Serves: 15 1 dozen eggs 1 quart milk 1 teaspoon salt In a bowl beat a dozen shelled, large or jumbo eggs. Place the eggs, salt and milk in a heavy pot.
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Mar 2, 2014 - Otherwise known in English as egg cheese. This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. …
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Feb 25, 2015 - Otherwise known in English as egg cheese. This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. …
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Feb 9, 2017 - Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess…
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Apr 2, 2018 - Otherwise known in English as egg cheese. This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. …
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