Hrudka – Ukrainian Egg Cheese for Easter
Hrudka, the Ukrainian Egg Cheese is the Eastern European Easter cheese made from eggs that we have made in my family for generations. This traditional Ukrainian Easter food is always part of our Slovak Easter menu.
Sadly I don’t know a lot about the background of many of the traditions in my Eastern European heritage. I don’t think it’s that I didn’t pay attention as a kid. I honestly don’t think that my family really talked about it. I mean, I have a cursory understanding. All of the foods that we put in our Easter basket to be blessed at church on Holy Saturday have a significance. The homemade bread is a symbol of Jesus, the Bread of Life. Horseradish is usually mixed with beets and the color is a symbol of the blood he shed for us. Eggs are a symbol of new life and the rebirth of Christ. A candle is lit to symbolize the Light of the World.
Well as I was researching the recipe I was making for today’s Sunday Supper, I learned that cheese is symbolic of the moderation Christians should have in their lives. Huh? Cheese? Moderation? I never thought that cheese and moderation belonged in the same sentence, especially when you are talking about a cheese made from a quart of whole milk and a dozen eggs. But I’ll go with it.
I also have no idea about the origins of this particular cheese. A cheese made out of eggs. I mean, I guess it makes sense in the context of Easter and the symbolism of the eggs. Maybe it came out of frugality – those chickens laid a lot of eggs, so it was a way to stretch out the milk supply. I’m not sure, but it is definitely unique, and, from what I can find, unique to Eastern Europe. A Google search for “egg cheese” turns up lots of cheese eggs, but really only Hrudka as actual cheese made from eggs.
Ukrainian Easter Cheese
While I might not have known much about the overall history of the recipe, I do know that in our family, while my mom was helping my grandma make Paska, my aunt was making the Easter cheeses – the sweet Syrnyk, and this one. As a kid, unless it was my grandma’s cheese eggs (which I decided I hated by the time I was about five), I wouldn’t eat anything with eggs. Well, I mean, unless it was a cake or something, but you know what I mean. I told you once how this frustrated my grandpa every year on Easter when it was expected that we would all share a blessed hard boiled egg. So I certainly wasn’t eating this.
I totally blame my family. They should have just called it cheese. I’d have eaten cheese. But egg cheese? Heck to the no!
By the time I even began to accept that eggs were not repulsive, my aunt had long since moved to Kentucky and wasn’t often with us for Easter to make the egg cheese. Hence, the first time I ever even tried a bite was just several days ago when I made this…
I am so proud to slowly be ticking items off the list of foods from my Eastern European background.
I have now made Hrudka, the Ukrainian Egg Cheese for Easter.
And I tried it. And I liked it! I think I could have used a bit more salt (I wrote the recipe to reflect it) since the recipe my aunt gave me literally said “level salt”. The only thing I changed from the family recipe was to omit the flour. It was only two tablespoons, and every recipe I found online didn’t call for any flour. Since I didn’t want to mess around with gluten free flours, I just left it out. Seems no harm, no foul.
Or fowl? Hahaha! I’m a bad egg! How punny!
And while I shunned all things with egg as a kid, The Bug is alllll about cheese and eggs, so he was totally game for egg cheese. If you saw my Snaps the other day (yes, I’m on Snapchat at cupcakekalechip), he said “It’s pretty good! It tastes like an Easter egg!” I’m not sure what that means, but since he requested it in his lunchbox, I’m guessing that’s a good thing. I think it’s smooth and slightly sweet, and would be yummy with some Easter ham.
If you are Ukrainian, Polish, Slovak, or other Eastern European descent and want to connect with your roots, or just like trying new and unique recipes from different regions of the world. Give this a try. It’s easy, fun, and pretty awesome to say that you made your own cheese!
Here are some more of my family’s Eastern European recipes…
- Paska – Ukrainian Easter Bread
- Pot Cheese and Potato Cheese Pierogies
- Syrnyk – Sweet Ukrainian Easter Cheese
You can also try Haluski or Fried Cabbage and Noodles from A Family Feast. Sweet and Sour Cabbage Rolls from Noble Pig are always a classic. And though more popular around Christmas than Easter, you can’t go wrong with Nut Roll from Brown Eyed Baker.
Want to chat with fellow foodies? Join the No-Fuss Food and Fun group on Facebook to share recipes and ideas, ask and answer questions, and tell everyone what you’re making for dinner! Request to join HERE.
For more no-fuss wholesome meals and snacks with a sprinkle of sweet treats, keep up on…
Facebook | Twitter | Pinterest | Instagram
Or sign up to have the weekly newsletter from Cupcakes & Kale Chips delivered straight to your Inbox!
Make sure you have these items to make Hrudka!
Hrudka - Ukrainian Egg Cheese for Easter
Ingredients
- 1 dozen eggs
- 1 quart whole milk
- 2 Tablespoons sugar
- 1 teaspoon salt
Instructions
- Line a strainer with cheesecloth and set aside.
- Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
- Place bowl over a pot of water or assemble the double boiled and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the bids separate from the whey. This will take 20-30 minutes form when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
- Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drai for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
- Keeping the cheesecloth wrapped tightly around the cheese, drain for several hours or overnight in the refrigerator.
- Preheat the oven to 350°F and place the cheese in an oven save dish. Bake for about 30 minutes or until golden.
- Cool completely in the refrigerator before slicing.
- Serve with your Easter ham.
Nutrition
Enjoy!
And here are all of the egg-ceptionally good egg recipes from the #SundaySupper crew…
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
Desserts
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES! 
Adriana says
April 23, 2019 at 7:46 amMy Mennonite neighbor brought me some egg cheese yesterday after she borrowed my cheese cloth to make this for her family for Easter. She suggested we serve it with maple syrup drizzled over top. Our kids licked their plates clean and asked for seconds. Yum!
Thank you for sharing your recipe and the history behind it.
Brianne Cupcakes & Kale Chips says
April 24, 2019 at 11:42 amI’m so happy to know that you enjoyed the Hrudka recipe! Thank you for your comment. 🙂
Brianne @ Cupcakes & Kale Chips says
April 28, 2019 at 2:22 pmOooh, I’m so curious to try with maple syrup. Thanks for sharing!
Christine says
April 19, 2019 at 10:35 amI grew up with this and have made it for 50 years myself. Our whole family got together to do Ukrainian eggs on Good Friday afternoon and on Holy Saturday our parish priest actually came to Bless the food and house. Love our memories and traditions
Brianne @ Cupcakes & Kale Chips says
April 28, 2019 at 2:23 pmWe used to make pysanki eggs, but it has been awhile. Hope you had a blessed Easter.
Karen says
March 21, 2019 at 4:38 pmMy mother’s family was Slovak. We made the Easter cheese every year, but we called it “Cirek .” Ours was not baked in the oven after draining it . We refrigerated it and ate it with our nut roll and poppyseed roll on Easter morning.
My mom used the liquid from draining the Easter cheese in yeast dough—some in the Paska, some in the nut and poppyseed roll dough, and if she had any left, she froze it and used it at some other time when she baked bread.
I
Brianne @ Cupcakes & Kale Chips says
March 26, 2019 at 2:06 pmThank you for sharing your traditions! I actually think my great-grandmother used to do the same with the liquid from the cheese. But then they started dividing tasks amongst my family and my mom made the Paska while my aunt made the cheese so everything was done separately.
Pam says
February 26, 2019 at 7:44 pmCan you do it in the microwave ? If so, how long ?
Brianne Cupcakes & Kale Chips says
February 27, 2019 at 4:27 amHi Pam. Unfortunately, a microwave won’t work for this recipe. To make Hrudka, the eggs must be cooked very slowly and gently so that the curds can form.
Lesley says
December 17, 2018 at 11:53 amDoes it actually taste cheesy? Or just like smooth, sweet eggs? The texture in the pictures and the description are making me think of tamagoyaki, Japanese omelet commonly used in sushi. Could you slice it for an egg sandwich?
Brianne @ Cupcakes & Kale Chips says
January 1, 2019 at 8:34 pmYou know, it’s hard to describe the flavor. It’s not super sweet and it does have a bit of a cheesy flavor. It’s not overly eggy. I have not heard of tamagoyaki. The Hrudka is typically sliced, but in my family we have not used it on sandwiches. I suppose you could.
Christina Kasa Russo says
April 4, 2018 at 9:34 pmMy mom’s family has been making this forever, too! Our recipes are the same, also. We just wish there was a device to form & squeeze the egg ball, instead of scalding our hands & cutting fingers on the string as we tie it tight😲
Brianne Cupcakes & Kale Chips says
April 6, 2018 at 8:48 amWouldn’t that be a nice little miracle, Christina? 😉
Maria Pappano says
March 24, 2018 at 10:00 amMy mom was Slovak, so I also grew up eating this at Easter. However, we didn’t bake it in the oven. Also, my mom added a little sugar and cinnamon. I made it for the first time yesterday. Does anyone know if it can be frozen? Thanks so much!!! I love seeing traditional recipes. Thanks for posting!
Brianne @ Cupcakes & Kale Chips says
March 28, 2018 at 3:43 pmI have seen it with cinnamon and have heaerd of versions not baked. I guess everyone has their own family recipes 🙂 I have a feeling it wouldn’t freeze very well, though I don’t know that anyone in my family has ever tried.
Cathy Pollak says
March 7, 2018 at 4:42 pmI have never heard of this…so very interesting!.
Brianne Cupcakes & Kale Chips says
March 9, 2018 at 2:43 pmIt’s a classic dish at our house, Cathy. I think it’s fun to try new ethnic recipes once in a while!
Laura Peterson says
May 25, 2017 at 5:50 pmMy family has been making this for over 100 years!!! My great-grandmother was born in 1889, and her mother and grandmother made it! (If I calculate her grandmother being age 50 in 1889, that’s 178 years!!!!) I remember my great-grandmother making this, and the same for my grandmother, my mother and father, my sisters and I, and now my children!
Our recipe differs slightly . . .
Instead of a quart of milk, we use one cup of milk, and 1 1/2 pounds of ricotta cheese. Years ago, a similar cheese was used that cannot be found now, but I don’t remember the name of it.
Also, one egg yolk is retained and put aside. Before baking, the yolk is broken on top and rubbed around the outside.
It’s DELICIOUS, and easy to make!
After my father had a triple bypass, I made one for him with (don’t gag!) Egg Beaters and skim milk . . . I know . . . It’s sacrilegious in the making of our Hrudka! But, it turned out pretty good!
Brianne Cupcakes & Kale Chips says
May 31, 2017 at 10:28 pmYour family’s recipe for Hrudka sounds delicious, Laura!
Ella Bell says
April 16, 2017 at 9:52 pmMy Dad’s family made this cheese every Easter…they passed this on to their children but it wasn’t passed on to my generation. Thank you for giving me this blessing. I took it to my Grandson’s school for a presentation on Easter traditions (blessing of Easter baskets…they loved it.
Brianne Cupcakes & Kale Chips says
April 17, 2017 at 4:21 pmI’m so happy to have given you a recipe that you can share with your family, Ella!
Patricia says
April 13, 2017 at 10:12 pmI’m Slovak and we’ve been making this since I was a child, however we refrigerate it overnight and just serve it the next day with our ham or kielbasa. What is the reasoning for putting it in the oven? It seems as if it would dry it out. We always serve it with beet horseradish, as an option too! Yum!!
Brianne Cupcakes & Kale Chips says
April 14, 2017 at 2:58 pmHi Patricia! I’m not exactly sure why we heat it, but that’s how my family has done it for generations. It’s very good that way, but I guess there are a few different ways to make it! 🙂
me here too 52 says
July 5, 2016 at 9:16 pmMy baba called it “chicken cheese” in English. I made it, oh, maybe 20 years ago for my husband. Glad you reminded me of it, seeing as right now I’m overstocked with eggs from my neighbor.
Sara says
March 22, 2016 at 10:35 amWOW! I learned so much!! Thank you so much for sharing! I think it’s wonderful you are digging into your roots through recipes. Can’t wait to come back and learn more!
Renee@Renee's Kitchen Adventures says
March 22, 2016 at 9:57 amI am half Ukrainian and know all too well about the traditions of Holy Saturday and all that goes with it, but I have to say, I have never had egg cheese! I’ll have to give it a try sometime!
Sue Lau says
March 21, 2016 at 10:00 pmI definitely need to try this!
Constance Smith | Cosmopolitan Cornbread says
March 21, 2016 at 9:43 amOh wow! What a neat recipe! I have never heard of this before.
Cindys Recipes and Writings says
March 21, 2016 at 9:14 amWow this egg cheese sounds amazing! I can’t wait to try it!
Tara says
March 20, 2016 at 7:04 pmHow interesting! I had never heard of this cheese before. Will definitely have to try it.
Kristen says
March 20, 2016 at 5:08 pmBrianne, NEVER have heard of this, but my mouth is watering right now. I really want to try this!
Liz says
March 20, 2016 at 12:11 pmI never knew such a thing existed! Glad you recreated this traditional dish—and came to love it! I would, too!!!
Shelby says
March 20, 2016 at 7:13 amI love this post Brianne! This is so unique and very interesting. After reading your recipe I am pretty sure I would eat this and I may have to give this one a hand at making too!
Stacy Rushton says
March 20, 2016 at 7:05 amHow very interesting, Brianne! I couldn’t wait to see this recipe and it does not disappoint! I love learning about food traditions around the world.