Previously, Belarusian wouldn’t cook omelettes as they do it now. The main dishes cooked from eggs were drachona (dračona) and hrybok.
The two dishes are almost the same, but drachona is more common for Rus’ and hrybok — for Litva. Both they taste and look like something in the middle between a pancake and an omelette.
To cook a hrybok, you will need 3 glasses of milk, 7 eggs, 1.5 tablespoon of butter, 2 glasses of flour and a bit of salt.
First, whip milk, eggs and a teaspoon of melted butter, then add flour and stir well. Pour the dough in a frying pan greased with oil and bake in oven at 140–150°C. The layer of dough should not be too thick: if there is too much dough, make two portions. When there is a crust, put a piece of butter on the top and bake for 5–10 minutes more.
Hrybok was not considered as a separate dish, but was eaten with soups.