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Drachena
Drachena (драчена): northern Russian oven-baked egg and milk breakfast custard
Drachena belongs to the old peasant cooking of northern Russia, from Arkhangelsk to Vologda, where it was baked in the cooling Russian stove on Sunday mornings. Eggs are whisked with milk, a little sour cream and flour, poured into a hot buttered pan and baked until puffed, golden and wobbly, somewhere between an omelette and a soufflé. It is eaten warm, plain or with sour cream. The common mistake is opening the oven early; the drachena collapses if it gets a draught before it is set. Chef's tip: heat the buttered dish in the oven before pouring in the batter, so it starts to set and rise from the bottom at once.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 eggs
- 1 cup whole milk
- 3 tbsp sour cream
- 3 tbsp plain flour
- ½ tsp salt
- ⅞ oz butter
- 4 tbsp sour cream (optional)to serve
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Method
0/4 doneStep 1: Heat the oven to 400°F (350°F fan). Put ⅞ oz butter in a 20–22 cm baking dish or cast-iron pan and heat it in the oven for 5 minutes, until melted and sizzling.
Step 2: Whisk 6 eggs, 1 cup whole milk, 3 tbsp sour cream, 3 tbsp plain flour and ½ tsp salt until smooth and a little frothy.
Step 3: Pour the batter into the hot dish and bake for 25–30 minutes, without opening the door for the first 20, until puffed, golden and set in the middle; a knife should come out clean.
30 minStep 4: Serve straight away, cut into wedges, with 4 tbsp sour cream. It sinks as it cools, which is normal.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 14 g
- Carbs
- 14 g
- Fat
- 16 g
- Fibre
- 0 g
Nutrition values are estimates.
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Good to know
- How long does drachena take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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