Polish egg cutlets with herbs

Kotlety jajeczne are made with hard-boiled eggs, fresh herbs, a raw egg and breadcrumbs. Shape the mixture, coat it in breadcrumbs and fry until golden. These cutlets make a simple meat-free meal, especially when you already have cooked eggs. The quantities make about eight small cutlets.

Ingredients and preparing the eggs

6 hard-boiled eggs
1 raw egg
3 tablespoons breadcrumbs for the mixture, plus extra for coating
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 small onion
1 tablespoon oil for the onion, plus oil for frying
Salt and pepper to taste

If the eggs are not yet cooked, place them in a saucepan, cover with cold water and bring to the boil. Cook for about 9 minutes from boiling, then cool in cold water. Peel once cool. The yolks should be set so the mixture is easy to shape and has an even texture.

Peel and finely chop the onion. Soften it in a tablespoon of oil over low heat, then leave to cool. This keeps it soft and prevents it from overpowering the eggs. Wash, dry and finely chop the chives and parsley.

Making the cutlet mixture

Finely chop the cooked eggs with a knife or mash them with a fork. They do not need to form a smooth paste: small pieces give the cutlets texture. Put them in a bowl with the cooled onion, herbs, raw egg and three tablespoons of breadcrumbs. Season with salt and pepper and mix thoroughly.

Leave for about 10 minutes. The breadcrumbs will absorb some moisture, making the consistency easier to judge. A portion pressed in your hand should hold its shape. If too loose, add a little more breadcrumbs and wait a few minutes. If dry and crumbly, mix in a teaspoon of water.

Add the raw egg just before shaping and do not taste the mixture raw. To check the seasoning, fry a small portion and taste it, then adjust the rest if needed. Wash hands and utensils after contact with raw egg.

Shaping and frying

Divide the mixture into about eight equal portions. Wet your hands and shape small, slightly flattened cutlets.
Put breadcrumbs on a plate. Coat each cutlet on both sides, pressing gently around the edges too.
Heat a thin layer of oil in a frying pan. Place the cutlets apart so they are easy to turn.
Fry over medium heat for about 3 to 4 minutes per side, until golden outside and hot and fully set in the centre.
Use a wide spatula to turn and transfer them. Rest briefly on a paper towel after frying.

Avoid moving the cutlets unnecessarily while the first side cooks. Once a crust forms, they will be easier to turn without breaking. If the coating browns too quickly, lower the heat to give the centre time to heat through.

What to serve with egg cutlets

Serve with new potatoes, lettuce dressed with yoghurt or a carrot salad. Grains and stewed vegetables also work well. Fresh herbs on the plate bring out the herbs in the cutlets.

Use extra cooked eggs for egg spread. For another home-cooked meal, see the minced meat cutlets recipe. Egg cutlets are best served straight after frying, while the coating is crisp.

Storage and reheating

Cool the fried cutlets and put them in a sealed container. Refrigerate within two hours of preparation and eat within 3 to 4 days. Reheat in a frying pan over low heat or in the oven until hot in the centre. Arrange in a single layer so steam does not soften the coating.

The mixture containing raw egg is best made just before frying. If you need to pause, cover the bowl and refrigerate it. Do not leave it on the counter while preparing the other accompaniments.

FAQ

Why are my egg cutlets falling apart?

The mixture may be too wet or the cutlets too large. Add a little breadcrumbs, wait a few minutes and shape smaller portions. Turn them only once the underside has browned.

Can I use different herbs?

Yes. Dill or finely chopped lovage will change the flavour. Add gradually so they do not overwhelm the eggs, and dry them after washing to avoid adding moisture.

Is the onion essential?

No. Omit it or replace it with extra chives. Check the consistency afterwards and adjust the breadcrumbs if needed.