The most featured Slavic dishes are collected in the book. It evokes interest to the roots of the whole culture presented by Russians, Ukraines, Byelorussians, Czechs, Yugoslavs, Bulgarians and Poles.
When an egg is very fresh, the cooked egg white may stick to the membranes inside the shell, making the egg difficult to peel. To make any egg easier to peel, crack the shell all over by rolling the egg between your hands. This breaks the shell into tiny pieces and makes it easier to get each tiny piece free of the white.
