Kindergarten-Style Egg Casserole
During the fall holidays or vacations, when you can get up later and do everything a little more deliberately and thoughtfully, there's nothing strange about late, hearty breakfasts. If desired, this cottage cheese and semolina casserole can be made for lunch or dinner on regular days.
- Milk 3.2%
- Chicken egg
- Wheat flour
- Salt
- Granulated sugar
- Butter
- Remove the milk and as fresh eggs as possible from the refrigerator 30 minutes before cooking. This is crucial for achieving a fluffier texture, as older eggs are less elastic, and cold ingredients are less likely to blend smoothly. Melt the butter. Preheat the oven to 180°C.
- To achieve the perfect egg-to-milk ratio, crack the eggs into a measuring cup, pierce the yolks to spread them, and mark the level of the egg mixture. Pour the mixture into a bowl and add the same amount of milk to the measuring cup. This ratio is the key to success. Too much milk will cause the mixture to set poorly; too little will result in a dry casserole.
- Mix 100 ml of milk with flour until smooth, breaking up any lumps. Combine the eggs, remaining milk, salt, and sugar with a fork. Avoid whipping the mixture: too many bubbles will quickly raise the mixture in the oven, but it will quickly collapse. You can substitute vanilla sugar. Strain the mixture through a sieve to remove any lumps for a smoother texture.
- Grease a small, high-sided baking pan with half the melted butter to ensure a golden crust. Pour the mixture into the pan and bake in the oven at 180°C (350°F) for 25–35 minutes. At 200°C (400°F), the mixture may set too quickly but remain raw inside, while at 160°C (320°F), it may not fully rise.
- The casserole will rise from the edges to the center and become firm. Check for doneness with a wooden skewer in the center. Brush the casserole with the remaining butter to impart that creamy aroma. Let it sit in the pan for 5–7 minutes: the stabilized texture will make it easier to cut into portions. The casserole may sag slightly due to the steam escaping, but this is not critical.
Vermicelli casserole with egg is a childhood favorite. It was often served in schools and kindergartens. But how do you make this dish at home so it's both delicious and appetizing? First of all, choose durum wheat vermicelli. This way, it won't turn into a shapeless mess when cooked, and you'll end up with a pleasing dish in an egg sauce. It's also a convenient breakfast casserole when you have some leftover vermicelli from the previous dinner. We offer a step-by-step recipe for vermicelli casserole with egg.
Cottage cheese casserole is one of those few dishes (and for some, the only one!) that most of us devoured in kindergarten, somehow brightening the days of separation from our parents. Many still remember its taste and dream of finding a recipe for a "casserole just like in kindergarten." We have it in our selection! But we suggest you don't limit yourself to the classics and try different variations: chocolate, with boiled condensed milk, with fruit, and even savory ones with sun-dried tomatoes or mixed vegetables.
