Savory Polish Egg Cutlets Jajek Recipe

Grate the cooled, hard-boiled eggs using the coarse side of a box grater into a large mixing bowl, or mash them thoroughly with a fork until no large chunks remain.

Add the finely chopped dill, chives, salt, black pepper, sour cream, and the raw beaten egg to the grated eggs, then stir the mixture vigorously until it forms a cohesive paste.

Fold 1/2 cup of breadcrumbs into the egg mixture, then let it rest for 5 minutes so the breadcrumbs can absorb the moisture and make shaping easier.

Divide the mixture into 4 equal portions, shape each into an oval patty about 3/4-inch thick, and roll each patty in the extra breadcrumbs until completely coated.

Heat the butter in a large skillet over medium heat until it sizzles gently, then fry the cutlets for 3 to 4 minutes per side until they develop a deep golden-brown crust.

Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil for 1 minute, then serve immediately while hot and crispy with a dollop of sour cream.