Gogol-mogol for Easter
The dish is prepared without unnecessary complications. For a long time, I didn't even suspect that the white glaze covering all Easter pastries is actually the famous gogol-mogol. Originally, in Russian cuisine this dish was made from beaten eggs with added salt and bread, but over time it has undergone significant changes and acquired numerous variations, one of which is our simple Easter gogol-mogol recipe today. That's a brief historical note, but now let's return to our recipe. I'll say right away that making this glaze is quite easy, and I think you've probably made it before—you just didn't know its name. Now you're fully informed, and I'll tell you how. The finished dessert can be served at the table.
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