Hungarian Browned Egg Barley Recipe - Piritott Tarhonya

Hungarian Browned Egg Barley
pxhere / Creative Commons
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
158 Calories
6g Fat
21g Carbs
5g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 158
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 731mg 32%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Protein 5g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Hungarian browned egg barley or piritott tarhonya makes a great side dish similar to rice pilaf. The individual clumps of pasta are browned in hot fat and then cooked in hot broth. The variations are as endless as they are for rice pilaf. Also see how Hungarian noodles are made.


  • 1 tablespoon butter
  • 1/2 small onion (finely chopped or 1 package onion soup mix)
  • 1 cup dry​ ​Hungarian egg barley
  • 2 cups hot chicken broth (or water if using soup mix)
  • Optional: 1 tablespoon chopped parsley

Steps to Make It

  1. In a medium bowl, saute onion until translucent.

  2. Add egg barley and saute until coated with the hot fat, about 2 minutes.

  3. Stir in hot stock, or water and soup mix, bring to a boil, reduce heat and cover.

  4. Simmer 15 to 20 minutes or until stock is absorbed and noodles are tender.

  5. Stir in chopped parsley and serve.