LOL best I can tell, from reading MANY comments, tons of us of that era are here, and not a single person worldwide, has seen this before. So much for wildly popular LOLOL PS olive oil wasn't something most homes used back then. So it would be narrowed down to an Italian recipe (or Greek). This looks neither. And Why would they make this butter soaked mess over a Calzone?!
The hit recipe that MAYBE one family in the entire USA actually made! Soooo glad to get this elusive recipe nobody knew how to make and no one asked for!
As someone who was a kid in the 70s and a teen in the 80s, I never saw that anywhere. Not at birthday parties, scouting events, potlucks or church socials. There were so odd foods but not that.
@MsFeline-qd7yo lol I think ur right cause that don't even sound good lol and they made it sound like oh everyone loved it and made it all the time lol 😆
I made a lot of bread in the 60s, 70s and 80s and I never ran across this recipe but I thank you for sharing it because I’m gonna give it a try. Hope everybody enjoys it as much as I plan to.❣️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
@@tinydancer7426 How would it get starchy? It could potentially contain loose flour but only if you had your dough balls dipped in flour before dropping into the liqiud butter. And even if it contained some starch or flour, you could use it to make a roux for a gravy or bechamel. Also, if it is too much to use up in a timely manner, portion it up and put it in the freezer. Anyway the whole thing is mute as one can acchive the same effect by simply dipping dough balls in oil and i mean really dipping, not gently brushing some on. Then flatten all balls and leave them in a heavily oily dish for 20-30 min. They don't need to be swimming in oil, just get their feet wet so to speak. To make sure you could flip them halfway through. Afterwards you can stretch the dough from here to sundown. But carefull. If you accidently rip a hole in the thin sheet, there is no way to put it back together. The oily surface will prevent that. Dipping dough in liquid fat does something to the dough. It besomes stretchy like an well chewed cheweing gum. It doesn't add to the taste though. Therefore it doesn't seem economical to use butter when a neutral oil will do the same job. Any neutral oil will do. This method is actually used from the Balkan to the middle east to create a kind of puff pastry. The dough is stretched until you can read the paper through it. Then a sweet or savory filling is put sparingly along one side like a snake. Then the whole thing is rolled up and baked. The result is crunchy puff pastry like because of all the layer from rolling it up like a carpet. BTW after resting the dough balls in the butter for 20 min or more. the butter will have been cooled down enough to again solidify. That would make the whole operation pretty messy, I would think.
I remember these mum use to fold them not roll them up, Her cook book called them Chive and Egg Pockets. I addapted them to be cheese and ham pockets, roux cheese, chive sauce and bought the cheap deli ham trimmings. Used the roux sauce so the could be eaten cold. They work with most fillings as long as they are not to wet.
@@waternineeightlotus2869lol, you missed the whole point and the funny about it! 😂 You don't chop things into dices, you dice things into dices. You chop into pieces, usually into bigger pieces like chop into 1" cubes or other shapes and sizes. Chopping and dicing have their own definitions. No different than cut, slice, julienne, mince, etc. have their own different definitions. Have an amazing day to all!! 😂👍🙃🤗
This is Central and Eastern European agricultural workers' food. Hence the eggs. Also good for all other types of workers. With a thermos of tea or coffee.
Oh okay... I have a bunch of old cookbooks and never saw this in the States or globally(maybe simple scallion pancakes dating as far back to the Song Dynasty 10-13th century ?). If we're talking about stuffed bread, then yes, it has been around in various forms for centuries. One of the oldest known examples is from 4th-5th century Ancient Greece, called Plakous, a type of flat or stuffed bread. The Middle Ages Slavics had Kolache. There could be even older examples out there!
My mum's a cook, I grew up in the 80's and never ever seen or heard of this. Maybe it would have been good to have seen the end product, like actually cut open. Edit: Well, after reading all the hilarious comments i have seen this issue, it's a predominantly Russian dish, hence why most of us have never heard of it.
I’m 74, and grew up by an amazing mom chef n I lived in the kitchen, that’s all didxeas cook but I haven’t seen this either…..lol….or mom would’ve made it !😊
This is an AI translated video, the recipe isn't from anywhere in North America and that's not a human talking. Their whole page is like this- badly AI translated/narrated sometimes extremely questionable recipes. Just click the three dots or go to their profile and select "not interested", all these comments saying they don't remember it are just feeding their low-effort clickbait and reinforcing the algorithm to show their videos to more people...
I'm seeing two types of comments: 1) American boomers who have never seen an egg salad in their lives. 2) Russians who know what this is and have fond memories of it.
Yes, I’ve been saying that it would be better with cheese and crumbled bacon added! Or maybe caramelized onions, sautéed peppers etc. Make a big omelet or veggie scram, Add some source of protein and cheese, then stuffed them. But why don’t we see a whole recipe anywhere, and why don’t they give us any name for these items?
have NEVER seen/heard of this dish ever in my life, and I grew up in the 60s/70s in the upper midwest, where there are a lot of Germans, Poles, Czechs, etc. WHAT IS THE NAME OF THE DISH???
It's a baked version of a pierogi. Basically it's a hit back in the 70s at my polish grandmother's family reunion parties. It's not necessarily a popular hit for your standard American picnic.
Born in '67 and never did my mama or Granny ever make this. Never did my friends' parents ever make this when I was around. Never did I go into a restaurant and see this, either. I'm from south Georgia. Must not have been popular in "Da dirty south"! 😂
If those are chives, they are giant chives! But if they are green onions, they are a bit on the small side. Perhaps you can use either. I think for this to have been popular, it would have needed crumbled crispy bacon and cheese to be added, possibly caramelized onion also. It needs more flavor, protein, etc. where in the world is the name of this recipe? You claim it was popular, but I’ve never seen or heard of it. I was born in the 60s and grew up in a large extended family where everything was made from scratch. I never saw this in any of my relatives homes, nor was it common as a school meal, and I’ve never seen it at any type of carry-in or potluck. I’ve been to thousands of those. Does anyone know the name of this? Did they ever vary the fillings?
I never saw these at home or any friends’ houses in the 70’s or 80’s. It has the appearance of some of the kind of stuff that got cooked in the 70’s tho.
Where are they getting these recipes none of us from the 70’s remember? I’m begging to think they’re were popular in Russia or Poland and I’ve been assuming the USA because it’s in American English. 🤷🏻♀️
It's just some mess they made up because I am 62 and I don't remember my mom or grandma or auntie fixing no sh-t like that. People always trying to come up with something new but remember there is nothing new under the Sun!!!
Am I the only one who notices the 'salt' in the beginning is 'brown' and is not salt, but yeast? I wouldn't follow this recipe by the voice over. It should be Flower, Salt, Yeast, water with food (suger) in it.
Why would anyone waste that much butter in these economic times, or anytime...No one cooked this North, South, East, or West...but, you got the comments and clicks to bolster your site...congratulations.
hi, speaking for the 80s, never saw this, heard of this, or would have eaten this. I can't speak for the 70s, but I think they mainly ate cocaine and heroin.
Well I was looking through the comments but I didn't find an answer to my question I wanted to know what the purpose of having half of the dough rounds sit in butter..? it doesn't seem like the dough can absorb it... seems like such a waste because they don't mention using the rest of the butter. anybody have an explanation / reason? do they actually benefit from only half sitting in butter while they rest? 🤔
Born in 1962. Both sides of my family loved to cook. I love to cook. I have never seen or heard of this dish in my life.
LOL best I can tell, from reading MANY comments, tons of us of that era are here, and not a single person worldwide, has seen this before. So much for wildly popular LOLOL PS olive oil wasn't something most homes used back then. So it would be narrowed down to an Italian recipe (or Greek). This looks neither. And Why would they make this butter soaked mess over a Calzone?!
Ya hahaha! Hot egg salad
Me either
I was a SAHM in the 1970’s & baked a lot. I also have never heard of this recipe. Looks good. I may try it.
I was also born in 1962 nobody ever made this recipe at least not in this country
63 yo here, checked my flashbacks library and these are missing.
It sounds like you have lived in a bubble your whole life
Its called vuja de'.. the feeling youve never seen something before in your entire life..
You deserve more likes❤@@l.sophia2803
😂😂😂
Same thing, brother - saw nothing like this in the 80s or 90s either! Never in either grandmother’s kitchen or our own!
50 years old & a hit in the '70's & '80's, you say? I'm 60, & this is the first I ever heard of it
Are you 50 or 60? Just kidding with you. Have a nice day.
60 is the new 45😉
You’re like “I’m 50 or 60 years old and I don’t need your lies”
70 and never heard of it
@@JimiLaPointeI don’t need your lies
I was raising three of my four children in the 70s and never heard of this! I cook from scratch and this is a new one to me!
I was around during this time and never heard of this recipe. Looks delicious.
The hit recipe that MAYBE one family in the entire USA actually made! Soooo glad to get this elusive recipe nobody knew how to make and no one asked for!
As someone who was a kid in the 70s and a teen in the 80s, I never saw that anywhere. Not at birthday parties, scouting events, potlucks or church socials. There were so odd foods but not that.
the second ingredient is yeast, you missed it, most important part of the recipe.
That was pink Himalayan salt
I wonder how it tastes without yeast? It does look like pink salt.
No it wasn’t
that's why i am reading comments beacause I haven't heard yeast heheheh. now I know. thanks
It's salt. You don't need yeast if using self -rising flour.
Same here born in 65 and never saw that. And my grannie was a cook believe that. I miss that woman.
I grew up in the late 70s and up through the 80s , i have a huge family that loves to cook, ive never heard of this lol 😂
Because we never had it!! They are trying to condition us for off brand deliciousness….
@MsFeline-qd7yo lol I think ur right cause that don't even sound good lol and they made it sound like oh everyone loved it and made it all the time lol 😆
@@melissagayheart7716
💁🏻♀️💯❤️
I grew up in this time and lots of cooking moms and potlucks at church but not once saw this 🤔
I’m an 80’s child and I remember every single time someone who wasn’t me or anyone I know having this!!! I love authentic dishes from the 80’s!!!!
I was a southern girl in the 70’s and I’ve never heard of this before!
1970 here. I can honestly say I'm glad I never heard of what could've been a crappy childhood memory!!
Ah hell nah! I'm dying 😂
😂
Rookie mistake dude. We put Jello in EVERYTHING in the seventies. This is not a 70’s recipe.
Grew up in the 70s and 80s. Never heard of this recipe until right now.
I made a lot of bread in the 60s, 70s and 80s and I never ran across this recipe but I thank you for sharing it because I’m gonna give it a try. Hope everybody enjoys it as much as I plan to.❣️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
I have never seen this recipe anywhere. I was born in 71 and i cant remember ever seeing it in print.
never heard of this and I was alive then
And then what do you do with all that butter the dough was sitting in?
Leave it to cool and use it for cooking.
@@CologneCarter What kind of cooking? The butter is sure to have become starchy from the dough.
the dough when baked will absorb a lot of the butter.
@@tennesassy2 But, the dough was not baked in that dish, swimming in the butter.
@@tinydancer7426 How would it get starchy?
It could potentially contain loose flour but only if you had your dough balls dipped in flour before dropping into the liqiud butter.
And even if it contained some starch or flour, you could use it to make a roux for a gravy or bechamel.
Also, if it is too much to use up in a timely manner, portion it up and put it in the freezer.
Anyway the whole thing is mute as one can acchive the same effect by simply dipping dough balls in oil and i mean really dipping, not gently brushing some on. Then flatten all balls and leave them in a heavily oily dish for 20-30 min. They don't need to be swimming in oil, just get their feet wet so to speak. To make sure you could flip them halfway through.
Afterwards you can stretch the dough from here to sundown. But carefull. If you accidently rip a hole in the thin sheet, there is no way to put it back together. The oily surface will prevent that.
Dipping dough in liquid fat does something to the dough. It besomes stretchy like an well chewed cheweing gum. It doesn't add to the taste though. Therefore it doesn't seem economical to use butter when a neutral oil will do the same job. Any neutral oil will do.
This method is actually used from the Balkan to the middle east to create a kind of puff pastry. The dough is stretched until you can read the paper through it. Then a sweet or savory filling is put sparingly along one side like a snake. Then the whole thing is rolled up and baked. The result is crunchy puff pastry like because of all the layer from rolling it up like a carpet.
BTW after resting the dough balls in the butter for 20 min or more. the butter will have been cooled down enough to again solidify. That would make the whole operation pretty messy, I would think.
I remember these mum use to fold them not roll them up, Her cook book called them Chive and Egg Pockets. I addapted them to be cheese and ham pockets, roux cheese, chive sauce and bought the cheap deli ham trimmings. Used the roux sauce so the could be eaten cold. They work with most fillings as long as they are not to wet.
Good! You can tell us where these were made? Most of us have never heard of them.
Where are you from? You are the only one in the comments who's ever heard of this recipe!
@@Aurora3242New Zealand. Great picnic food
@@Elaine-id5eh thank you!
What other items can you put in these? Looking for ideas…
I grew up in the 60’s and 70’s. Can’t say I’ve ever heard of this recipe. Where did it originate?
"..chopped into dices" lol😂😂
If he doesn't know the plural word for dice; why didn't he just say "cubes" or " chunks"?
@@waternineeightlotus2869lol, you missed the whole point and the funny about it! 😂 You don't chop things into dices, you dice things into dices. You chop into pieces, usually into bigger pieces like chop into 1" cubes or other shapes and sizes. Chopping and dicing have their own definitions. No different than cut, slice, julienne, mince, etc. have their own different definitions.
Have an amazing day to all!! 😂👍🙃🤗
@@miahkay4567 you missed the part where the word "dices" doesn't exist. Have a great day to you too 😉
@@MrMaxtaurus the plural word for dice isn't "diced" either🤦
@@miahkay4567thank you! Chop is large/medium, dice is small, mince is tiny.
I remember all of those cold winter nights in the 70s of never eating this. Those were the days.
Essentially more modern version of Scotch Eggs. An ancient recipe
So good, I have forgotten I ever ate them!!!
Once it hits 3 ingredients, I’m out.
This is Central and Eastern European agricultural workers' food. Hence the eggs. Also good for all other types of workers. With a thermos of tea or coffee.
The first guy. I hope he finds what he's looking for ❤
Oh okay... I have a bunch of old cookbooks and never saw this in the States or globally(maybe simple scallion pancakes dating as far back to the Song Dynasty 10-13th century ?). If we're talking about stuffed bread, then yes, it has been around in various forms for centuries. One of the oldest known examples is from 4th-5th century Ancient Greece, called Plakous, a type of flat or stuffed bread. The Middle Ages Slavics had Kolache. There could be even older examples out there!
I'm 60 years old and I've never ever heard of this recipe. Must be one of those secret recipes 😅😅😅
That egg is going to be so rubbery…
My mum's a cook, I grew up in the 80's and never ever seen or heard of this.
Maybe it would have been good to have seen the end product, like actually cut open.
Edit: Well, after reading all the hilarious comments i have seen this issue, it's a predominantly Russian dish, hence why most of us have never heard of it.
It looks deliciously done yummy.
I’m 74, and grew up by an amazing mom chef n I lived in the kitchen, that’s all didxeas cook but I haven’t seen this either…..lol….or mom would’ve made it !😊
This is an AI translated video, the recipe isn't from anywhere in North America and that's not a human talking. Their whole page is like this- badly AI translated/narrated sometimes extremely questionable recipes. Just click the three dots or go to their profile and select "not interested", all these comments saying they don't remember it are just feeding their low-effort clickbait and reinforcing the algorithm to show their videos to more people...
I’m 62 and I do not remember this at all. My family was full of amazing cooks and this was never on any dining room table that I can remember.
I'm seeing two types of comments:
1) American boomers who have never seen an egg salad in their lives.
2) Russians who know what this is and have fond memories of it.
Uh no. Judging by the comments, and checking with both parents and grandparents living in America in the 70's? Never ever heard of it. Ever.
Never heard of it before. Must not have been such a hit.
I’m so glad I’m not the only one who was like, “huh???” My family is Lithuanian, maybe in the USSR. Born in 61. Huh???
I’m 54. Born in 1970. Never seen this before. Ever…
lol. Never heard of this, but I want to try it with a mixture of scrambled eggs, chopped crispy bacon and shredded cheese!!
Yes, I’ve been saying that it would be better with cheese and crumbled bacon added! Or maybe caramelized onions, sautéed peppers etc. Make a big omelet or veggie scram, Add some source of protein and cheese, then stuffed them. But why don’t we see a whole recipe anywhere, and why don’t they give us any name for these items?
Nope. I've been baking for years and never heard of this. I might try subbing the eggs for cheese and see how it turns out.
I don’t know what 70s or 80s you’re talking about….but damn than is suggestive looking!!
My grandmother was a quintessential 1950s lady, think the mom from leave it to beaver, I have never seen this dish
have NEVER seen/heard of this dish ever in my life, and I grew up in the 60s/70s in the upper midwest, where there are a lot of Germans, Poles, Czechs, etc. WHAT IS THE NAME OF THE DISH???
It's a baked version of a pierogi. Basically it's a hit back in the 70s at my polish grandmother's family reunion parties. It's not necessarily a popular hit for your standard American picnic.
70s baby here. Never seen this dish growing up and I can guarantee you most of the kids I know don't want HOT egg salad sandwiches! 😂
Didn’t show the cooked center . I’m taking my 👍 back . 😑
I've never seen or heard of that. born and raise in California
Born in '67 and never did my mama or Granny ever make this. Never did my friends' parents ever make this when I was around. Never did I go into a restaurant and see this, either.
I'm from south Georgia. Must not have been popular in "Da dirty south"! 😂
From start to finish, you wake up ready by the time it'd done Good Night. Took forever
If those are chives, they are giant chives! But if they are green onions, they are a bit on the small side. Perhaps you can use either. I think for this to have been popular, it would have needed crumbled crispy bacon and cheese to be added, possibly caramelized onion also. It needs more flavor, protein, etc. where in the world is the name of this recipe? You claim it was popular, but I’ve never seen or heard of it. I was born in the 60s and grew up in a large extended family where everything was made from scratch. I never saw this in any of my relatives homes, nor was it common as a school meal, and I’ve never seen it at any type of carry-in or potluck. I’ve been to thousands of those. Does anyone know the name of this? Did they ever vary the fillings?
Those chives are green onions but it doesn't matter they're pretty interchangeable, garlic chives are the best
Born in 1958, and despite learning to cook as a 10 year old, I've never heard of this. Why no yeast? It must be like a greasy cardboard wrapper.
Apparently I’m not the only 60+ year old foodie that has never heard of this recipe….never…not once 😂
I never saw these at home or any friends’ houses in the 70’s or 80’s. It has the appearance of some of the kind of stuff that got cooked in the 70’s tho.
and what is this called? what cookbook did this come out of? I was born in 77 but did show this to my mother and she had never heard of it.
As a adult in the 70 and also a wife I have never heard or seen this recipe any where so I think you could be wrong
This channel always says the recipes were hits but never were
this was before GMO grain. Homemade breads tasted much better, sweeter.
A child of the 70s and 80s, have never seen these,.
That would so fuck with my digestive disorders
Im kind of glad it glitched and didn't drag you to see Marley die because my dog died a couple months ago and i couldn't take it right now
50 yo and shall remain nameless...
This was no hit in the 70s or 80s - I'm old enough to know. It is however, a very good recipe and you can use any filling.
OP, add the name of thos dish to the description, at least.
Never heard of this and ive been around for a long time..
Looks good, but isn't that a major waste of 1 whole cup of butter?!
Where are they getting these recipes none of us from the 70’s remember? I’m begging to think they’re were popular in Russia or Poland and I’ve been assuming the USA because it’s in American English. 🤷🏻♀️
I am 71, and I have never heard of this. I sincerely doubt that it was a hit in the 70s.
Had to google it. It’s known as PIROSHKI, pirozhiki, or piroshky. A Russian street food.
The Mandela Effect strikes again!!!😂
This was something we literally never ate. Or heard of.
Hard boiled eggs baked in bread dough? This must be some kind of bad joke.
It's just some mess they made up because I am 62 and I don't remember my mom or grandma or auntie fixing no sh-t like that. People always trying to come up with something new but remember there is nothing new under the Sun!!!
When you had them stacked in butter I thought it was gonna be monkey bars, that’s what I made in the 70’s
Am I the only one who notices the 'salt' in the beginning is 'brown' and is not salt, but yeast? I wouldn't follow this recipe by the voice over. It should be Flower, Salt, Yeast, water with food (suger) in it.
Ahh yes, that 70's Himalayan pink salt
grew up in the 70s - never seen or heard of this
People need to figure out the difference between scallions and chives. They are not the same thing...🤦♀️
It's got to be a take on the Hot Pocket because otherwise this did not exist in the seventies
I think it would be better with ham and cheese, pizza toppings, or jalapeños/cheese/cream cheese inside. Not sure I would want hard boiled eggs inside
Why soak it in butter? Is it Polish or Hungarian or something? The ingredients are Eastern European.
Where did it hit in 70’s or 80’s. I’m from the 60’s and have never seen or heard of it.
Why would anyone waste that much butter in these economic times, or anytime...No one cooked this North, South, East, or West...but, you got the comments and clicks to bolster your site...congratulations.
Wow! I can't believe I completely forgot about this non-existent memory. What?
In America? I have never heard of this.
My momma never made that 😒
Thanks momma 🤌🏽💯💯💯
Apparently they forgot to add… in Russia…
Boomer here, child of the fifties, confused as to why my mother never made this? And she made her own bread too?
hi, speaking for the 80s, never saw this, heard of this, or would have eaten this.
I can't speak for the 70s, but I think they mainly ate cocaine and heroin.
"chopped into dices" could be replaced with "diced"
There was no part in this in which I knew where we were headed
Born in late 50s, I don't remember this recipe
When do they add the shleem?
That’s a real egg roll!
Well I was looking through the comments but I didn't find an answer to my question I wanted to know what the purpose of having half of the dough rounds sit in butter..? it doesn't seem like the dough can absorb it... seems like such a waste because they don't mention using the rest of the butter. anybody have an explanation / reason? do they actually benefit from only half sitting in butter while they rest? 🤔
OMG I think that music is loud enough😮
You mean to tell me that people cooked food 50 years ago? 🤯