These lazy egg and green onion pies are the ultimate shortcut breakfast. A fluffy kefir batter loaded with chopped boiled eggs and fresh green onions fries up golden in the skillet — soft inside, crisp at the edges, and gone in minutes.
Egg-loving breakfasts like this pair beautifully with our Egg Green Onion Poured Pie and Savory Zucchini Crepes with Garlic-Dill Sauce. For more technique tips, Serious Eats is an excellent resource.
Ingredients
- 400 ml (1 2/3 cups) kefir, warm
- 5 eggs (4 boiled, 1 raw)
- 200 g (1 2/3 cups) flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 bunch green onions, chopped
- 1 tbsp vegetable oil
Instructions
- Hard-boil 4 eggs and chop them; keep 1 raw for the batter.
- Finely chop the green onions.
- Whisk the warm kefir with the raw egg, salt, and baking soda (no need to quench it — the kefir does it).
- Add the flour, chopped eggs, and green onions; mix.
- Fry like pancakes in an oiled skillet over medium heat on both sides until golden.
Tips
- Warm the kefir to room temperature or slightly above so the batter stays fluffy.
- Do not overmix once the flour goes in — a few lumps keep the pies tender.
- Keep the heat at medium; the pies brown fast and the raw egg in the batter needs time to set.
Nutrition (per 100 g): 180 kcal, protein 15 g, fat 11 g, carbs 6 g.