Drachena Baked Omelette
Drachena is older than the omelette and made quite differently: flour goes into the eggs and the whites are whipped separately. That is what lifts it into a tall dome like a soufflé, and what makes it sink the moment it comes out. The sinking is not a failure — a settled drachena is denser and more tender than it was hot. It goes to the table straight from the pan, with sour cream, and it is as good cold as warm.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
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What to use instead
Kefir or whey can replace the milk. The drachena comes out tangier and even lighter — acid works alongside the whites.
Makes: One 24 cm pan, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Work the yolks
Separate the eggs. Whisk the yolks with the sour cream and salt, pour in the milk and whisk until even.
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Step 2: Add the flour
Sift the flour straight into the yolk mixture and whisk smooth. The batter should be like thin pancake batter — no lumps, not thick.
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Step 3: Whip the whites
With a mixer, whip the whites to stiff peaks. They are what lifts the drachena: without them it is an ordinary bake, dense and flat.
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Step 4: Fold them in
Fold the whites in with a spatula in two goes, from the bottom up. There is no need to mix it perfectly even — a few white streaks beat a collapsed foam.
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Step 5: Heat the pan with butter
Heat the oven to 200 °C. Put the butter in a 24 cm cast-iron pan and set it in the oven for 3 minutes, until melted and sizzling.
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Step 6: Pour into the hot fat
Pour the batter onto the hot butter — it should hiss at the edges at once. That gives the drachena its browned base and the crust it is loved for.
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Step 7: Bake 25 minutes
Bake 20–25 minutes without opening the door for the first 15. It is done when tall, golden on top and springy in the middle.
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Step 8: Serve with sour cream
Take it out and serve immediately — it sinks as you watch, which is normal. Scatter dill and put sour cream on the table.
Tips & variations
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Tip
Do not open the oven in the first 15 minutes. A draught of cold air stops the rise, and the drachena stays flat however well you whipped the whites.
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Variation
The village version has fried salt pork and onion in the bottom of the pan. Put them in before the batter goes on.
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Swap
Kefir or whey can replace the milk. The drachena comes out tangier and even lighter — acid works alongside the whites.
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Storage
Two days in the fridge. Cold, it is firm and cuts into neat pieces, which is how it used to go out to the fields.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 290 kcal | 1,160 kcal |
| Protein | 15 g | 60 g |
| Fat | 20 g | 80 g |
| Carbohydrates | 12 g | 48 g |
Approximate values calculated from standard ingredient data.
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