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Skorupača

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This egg sauce comes from the Balkans.

Ingredients:

Ingredients for 4 people: 0.5 l of sour cream 3 tbsp smooth flour 3 pcs of egg salt

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.