Bull eggs in a cauldron

To begin with, the bull's eggs must be washed well and cleaned from the top film. Then cut each egg into 8 equal parts lengthwise. Do this carefully, as bull eggs have a very delicate texture, which is easy to damage and the finished dish will no longer be beautiful in appearance. Put the chopped eggs in a bowl, add salt and pepper.

Preheat the cauldron, heat the vegetable oil in it. While the cauldron is warming up, peel and chop the onion into half rings. Put it in hot oil and fry until golden, stirring constantly.

Onion fried - add chopped eggs. Fry them until all the moisture evaporates. Do not forget to mix.

Serve the bull eggs hot!