Prikalivaet buckwheat in a dry frying pan until you Express buckwheat smell.

Fill with water, add salt, bring to a boil, natrium cover and cook on high heat for 5 minutes, then reduce the heat to low and cook for another 10-15 minutes, depending on how much You took out of the water. Just want to warn you that I have a buckwheat digested, because in my family with such love, and to cook what I have not, only that the photographs were whole grains, I do not see sense.

And now I will build a small master class on cooking eggs. These tricks I also "peeked" in the program "spice". The fact that eggs in the blunt end located a layer of air containing hydrogen sulfide. This air is partially coming out when cooking through the pores of the shell, the more it will be, the tastier the eggs will be. Therefore, it is possible for the eggs to "help" puncture the shell with a needle. However, there is a risk that the "air bag" in the egg will be on the side. But upsetting about this "spoiled" eggs is not necessary, because it is not very fresh. It just lay there on one side and "air bag" simply flowed to the side of the egg. In any case, cook it anyway you can, but in salted water, but more on that below.

Here I tried to photograph intensely from puncture the air comes out. And one more thing. It is believed that if you boil eggs in salted water, they are not cracked. There is some truth in that, but quite true. Eggs crack when boiling water can always, but salt contributes to the folding of the protein. Therefore, a protein on the surface of the cracks, hardens quickly and does not go out. So pour the eggs with cold water, salt it well, bring to a boil and cook for 5 minutes.

With half of the parsley peel the leaves.

Finely chop with a knife.

Boiled eggs cut into cubes. This is easiest, of course, to make icerenkoy.

By this time the porridge is just cooked. Most buckwheat loves butter, and the more the better. Porridge oil will not spoil. I took a bit of 50 gr. but if You think this is too bold, put less.

So, add to mush butter, parsley, eggs, mix well - ready!

Bon appetit!