yea I did eat with my hands

I wish it had more bacon I should have made like two packs rofl

I can't eat dairy so a lot of that stuff I couldn't add.. back in the day I used to always have like cheese in my eggs

as long as you slow cook eggs they're very durable to fold and wrap up bacon etc.. I was going to try some salsa with it next time I made some, I'd have to make some salsa this weekend or something

looks to me like you got those from a square shaped chicken so that you get square shaped eggs when you put in pan

MADE SOME OF MY FAV FOOD, CHICKEN PAPRIKASH WITH RICE INSTEAD OF PASTA





SO GOOD MANG

just googled and looked at top 5 recipes, theyr all so different..
hows ur recipe compare to this?
and btw.. is there a difference btwn 'hungarian paprika' and the paprika i bought at an american store?

3 eggs, beaten
1/2 cup water
2 1/2 cups all-purpose flour
2 teaspoons salt

1/4 cup butter
1 1/2 pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 1/2 cups water
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

Directions
1.Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
2.In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3.Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4.To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Looks like what I made this morning/afternoon when i got off work.

3 eggs.
1/4th cup of milk.
Generous serving of salt and pepper and old bay and crunchy bacon bits.
Bleeeeeeeeeeeeeend.
Pan fry, flip, add 4 cheese blend.
Pan fry three strips of bacon. Wrap in the cheesy goodness and enjoy.

Downed it with two yuengling traditionals.

only 3 eggs son? I eat like 5-6 eggs and a pack of bacon errday

hungarian paprika is a lot sweeter, my grandma has a 20 acre farm of paprika (we're hungarian) they're WAY sweeter and better imo than regular paprika.. I like it a lot more, at least.

and yea the recipies are a lot different. the one I make is just simple

have equal amount of onions to chicken
chop onions, brown them with olive oil in a pot..
not a lot of olive oil, just enough to lube it up
when the onions start to brown you can add, if you want, chopped garlic which browns a lot faster and it'll be burnt if you add it with the onions so you want to add it around now..

then you can chop up the chicken however you want, throw it in there, get it cooked on the outsides (make sure you keep a lid on most of the time, just take it off to mix it around)
you'll see it start to make a juice around it from the onions and chicken, let it cook on low now.. when the chicken has like cooked outside then add some paprika, I add quite a bit ll around it, then mix it up
this would be the time, again if you like garlic, to add the garlic in if you use powder stuff instead of the fresh stuff that you chopped or w/e

I let it cook on simmer after that.. sometimes you might have to add water to it to make more juice.. it really depends


mines a pretty plain version, there are lots of different things people do to this dish since it's so simple..

ofc you make noodles or rice and put the stuff on there and eat

I HATE it with sour cream, their directions to add water is probably good.. and I always use boneless chicken, sometimes I grind it up to like ground chicken and throw it in, it's really good like that.. and I never add flour to it either, rice soaks it up makes it thicker.. with pasta adding flour is probably better to thicken the juice

needs more bacon

What if you were to add some grilled turkey/ham into it?
Like small pieces that were done on a george forman grill so they were crispy.
Sounds good :drools:

start with olive oil and brown onions

then when brown add some meat, I prefer chicken or pork (here I use chicken)



boneless, chicken breast.. just chopped it up into bite sizes

let it cook it will make its own juice, using a lid is recommended

add hungarian paprika.. and other things you like, I added some garlic powder and parsley (tried parsley and a little bit of fresh didn't have much)


mix it, turn it to low-medium inbetween ish




then let it cook a bit longer as you chop vegetables that you like

I like parsnip and celery the most, sometimes I add some carrots but wasn't in the mood now

cauliflower is also really good with this basic kind of soup..

when you start to add vegetables, you can start to add water, I turn the temp up to mid-high after this to get the water hot quicker



about half way full with water there

now you keep adding till it's where you want it.. there's no rule.. just based on how much noodles you think you're going to add or how thick you want the soup, etc



when it gets hot, starts to bubble before boiling.. at full water level I then turn it to low or simmer.. depending on how high your stove does simmer, some simmers are like equal to others low.. so just depends

now you let it cook for maybe about an hour or so, let all the juices get in etc