Could I make Rösti just with one or two added eggs for more stability…
…or would this be an absolute insane idea regarding taste and swiss culinary heritage? Has anybody done this? I am nervous about trying to cook Rösti again for they totally fell apart the last time (10 years ago) and I was discouraged to try again ever since. So I figured I could just throw some eggs into make it work…🙈😅
Yay or nay…?!?