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Eggy Bread (Kruh u jaja)



First step is to make the egg mixture. For this beat eggs using fork until whites and yolk are combined. Add flour. Mix until flour is fully incorporated. It’s ok if mixture has flour lumps as long as they are in mixture. Add salt, pepper, and a dash of cayenne.

Slice old bread into 2 cm slices (about 1”).

Heat oil to 5/10 on electric range or medium-low if using gas. You need to have enough oil to allow bread to float; e.g. if your slices are 2 cm thick, you need to have AT least 4 cm of oil. As bread will “drink” some oil, it’s better to start with more oil to avoid cooling it down when new oil is added mid-frying.

Dip each slice about 20 seconds into the egg mixture. If bread is really old and dense just make some holes using fork while it’s in the mixture. You want mixture to permeate the bread. Place into pan and fry about 2 minutes per side until golden brown.

Please note this is just a general procedure and there are literally thousands of variations to the recipe.


Exact quantities will depend on the amount of bread so I am going with a generic ratio here. Per egg you need about 1 tablespoon of flour and 1 tablespoon of water. Salt, pepper, and cayenne are just a matter of taste.

Old bread
6 Eggs
60 g Flour 6 tbsp
Water 6 tbsp
9 g Salt 2 tsp
1.5 g Black pepper ⅔ tsp
dash Cayenne

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