(said with a Brooklyn Jewish accent)
I picked up some buckwheat groats just because they were there, and was thinking of making a kasha recipe at home. Poking around the various ones on the intertubes, a lot of them have this common instruction:
Quote:
Beat the egg in a small bowl. Add the kasha and stir until all the grains are well coated. Wipe out the skillet and set it over a high flame. Add the egg-coated kasha to the skillet and cook, stirring, until the grains are toasted and separate, 2-3 minutes.
Huh. So you toss the kasha in beaten egg, then dry it, then boil the kasha? Seems like a peculiar set of actions ... any hypotheses as to why?
