Egg dishes are tasty, nutritious and varied. Eggs are prepared as an independent dish, used as an element for the first, second, dessert, as well as for baking and sauces. Not a single restaurant menu and, of course, home cooking can do without them.
Even the simplest breakfast can lift your mood for the whole day if it is prepared with love and creatively decorated.
Egg;
sausage;
salt, pepper, seasoning to taste.
To hold the figurine together you will need a wooden toothpick. When serving the dish, it must be removed.
The first option is “Heart”: cut the sausage lengthwise, without cutting through one end, unfold with the cut outward, bending it in the shape of a heart.
1. Make cross cuts on the sausage without cutting all the way through.
2. Bend it, with the notches facing outwards, closing it into a ring.
3. Secure the loose ends with a toothpick.
4. Fry the workpiece in hot oil on both sides.
5. Pour the egg into the center of the figure. Season with salt, pepper and herbs to taste.
6. Carefully transfer the finished fried eggs onto a plate with a spatula.
7. Decorate with herbs, tomatoes, inscriptions or patterns from thick sauce, and so on. However, do not forget that scrambled eggs are served hot.
These pancakes are not an independent dish, but a basis for filling any delicious filling. They make beautiful and delicious snacks.
Six eggs;
six tablespoons of milk;
salt.
Milk can be replaced vegetable oil or sour cream. These ingredients are added to the eggs in a 1:2 ratio.
1. Lightly beat the mixture. Pour into a hot frying pan in small portions.
2. Fry pancakes in oil on both sides.
3. Start the filling while warm until they roll up well.
When serving, roll it in half to form a roll, or cut it into rolls.
Many people choose egg dishes for breakfast because they are quick and easy to prepare. Oddly enough, even a simple omelette can become a real challenge for the cook. Many French restaurants have a tradition: when applying for a job, the first thing applicants do is demonstrate the art of making an omelet.
Three eggs;
hard cheese;
small tomato;
butter;
olive oil;
salt, pepper and fresh herbs to taste.
The French omelette is like a thin flatbread or pancake folded in half with a small amount of filling.
It is not customary to add milk, water or flour to the egg mixture; this is considered to be in bad taste.
1. First you need to prepare the filling: grate the cheese, chop the herbs and tomatoes. The tomato can be slightly stewed to make it soft. The egg cake turns out to be very tender, so you shouldn’t overload it with filling. One and a half tablespoons of cheese and tomatoes per serving is enough.
2. Chefs use two whole eggs and one yolk to achieve a soft texture and rich color. Do not beat the eggs for the omelette, otherwise it will turn out tough. It is enough to mix the whites and yolks until the color is uniform.
3. Salt and pepper the mixture.
4. Grease a hot frying pan with olive oil. Excess can be wiped off with a dry cloth. For a delicate creamy taste, add an additional tablespoon of butter here.
5. Egg mixture heat, while making sure that the edges of the omelette are easily separated from the pan. It is cooked over medium heat so that the protein “seizes” quickly, but does not burn.
6. While its surface is still a little liquid, spread the filling onto the omelette and fold the workpiece in half using a spatula. Sometimes it is rolled into a roll. In France, a slightly undercooked omelette with a runny filling is considered ideal. The underside should retain the color of the butter. By standards, a fried crust is unacceptable.
7. The dish is decorated and immediately served to the table.
Another traditional one for breakfast French dish– “Croque Madame” and “Croque Monsieur” toasts. They are similar to closed hot sandwiches.
4 slices of bread for toast;
ham;
Parmesan;
egg;
Dijon mustard;
milk;
flour;
butter;
salt.
All products will be needed in small quantities to taste.
1. Heat butter in a frying pan.
2. Stir a spoonful of flour into it.
3. Pour in a glass of milk and heat without bringing to a boil.
4. Salt.
5. Pour grated cheese into the pan. It will dissolve in the milk and the sauce will thicken. Real Bechamel should not spread.
1. Cut off the crusts from the slices of bread.
2. Lubricate two pieces with butter and mustard.
3. Place ham, a slice of cheese, and a second slice of ham on top.
4. The remaining two pieces are greased with Bechamel sauce and the sandwiches are covered with them. The filling should not peek out from under the bread. It is better to cut off the excess so that the sandwiches look neat and appetizing.
5. Croque Madame and Croque Monsieur are baked until golden crust 8 – 10 minutes. The cheese slices inside the sandwiches should be completely melted, but not leaking out.
6. At this time, fry the fried eggs in a clean frying pan. Attention should be paid to her appearance.
The yolk must be liquid inside and whole. The scrambled eggs remain slightly moist on top and completely white on the bottom. Only the white is salted so that specks of curdled yolk do not appear on the fried egg.
7. Place the finished sandwiches on plates and decorate with herbs. Place fried egg on top of one. This is a Croque Madame with a hat.
8. “Croque Monsieur” can be topped with grated cheese during the baking stage.
This recipe is worth trying for fans. healthy image lives that prefer for breakfast dietary dishes. Avocado with egg contains easily digestible proteins, a lot of fiber, monounsaturated fats that do not cause the formation of cholesterol, and B vitamins.
Avocado;
two eggs;
salt.
The fruits must be ripe: with dark brown or eggplant skin, they should spring slightly under your fingers.
1. Wash the avocado, cut in half and remove the pit.
2. Using a pointed spoon, scoop out some of the pulp so that each half can fit an egg. Quail eggs are placed in the recess from the pit.
3. Do not cut off the bottom for stability. It is better to place the halves close to each other so that they do not tilt and the filling does not leak out.
4. Fill the avocado with eggs.
5. Season with salt, pepper, and spices to taste.
6. Bake in an oven preheated to 200ºC for 20 minutes.
An appetizing golden brown casserole - pasta - a universal dish. It can be prepared with any filling: mushrooms, meat, fish. There is even a sweet option.
Pasta;
eggs;
milk;
butter;
salt.
If you want a crispy top, you will need breadcrumbs.
1. Place boiled pasta with any filling in a greased form. Finely chop the filling and fry it.
The pasta is laid out in a layer of no more than 3–4 cm. The eggs will rise to this height when baked.
2. Lightly beat the eggs with milk and salt. For a sweet option - with sugar and vanilla.
3. Pour them into the mold. Sprinkle the casserole with breadcrumbs and pour over the melted butter.
4. Bake at 180ºС for about half an hour.
Another nutritious, versatile dish that can be served for breakfast, lunch and dinner is stuffed potatoes.
It is more convenient to cook small tubers. It is easier to make a deep recess in them and place the workpiece stably on a baking sheet.
They are stuffed with quail eggs; a small amount of filling cooks faster. If the potatoes are large, cut them in half and stuff each mat separately.
Medium potato tubers;
the same number of quail eggs;
hard cheese;
salt,
pepper.
When serving you can add fresh vegetables, greens and favorite sauce.
1. Boil the potatoes “in their jackets” and peel them.
2. Cut off the bottom of each potato so that it can stand evenly on the baking sheet.
3. Make a notch the size of the egg using a sharpened spoon or paring knife. In this case, the potato cannot be pierced through.
4. Pour an egg into each cavity. Season with salt and pepper.
5. Grease the sides with yolk or butter so that the potatoes brown on all sides.
6. Sprinkle with grated cheese and bake at 180ºC for about half an hour.
Meatloaf in puff pastry will require a little more trouble from the hostess than the everyday menu. But its taste and golden crust, like a pie, will make any meal special. This dish can even be served at a holiday table.
Minced chicken;
bulb;
butter;
salt and pepper;
quail eggs;
flour;
ready puff pastry;
chicken egg yolk for greasing the roll.
You can prepare one large roll or several small ones; they will bake faster and better.
1. Boil quail eggs, cool and peel in advance.
2. Defrost the dough in the refrigerator so that it does not become soggy.
3. Season the minced meat with salt and pepper.
4. Saute finely chopped onion and add to the meat composition.
5. Roll out the dough on parchment into a large rectangle.
6. Place half of the minced meat in a strip in the middle.
7. Place quail eggs at a short distance from each other.
8. Cover them with the second half of the minced meat. From boiled eggs noticeable bulges form. You need to form an even roll from the minced meat.
9. Cut the dough along the edges into oblique strips and beautifully intertwine them over the minced meat.
10. Grease the closed roll with yolk.
11. Together with the parchment, transfer the workpiece to a baking sheet and bake at 180ºC for about 40 - 50 minutes.
No less impressive dishes from quail eggs can be prepared simply in a frying pan.
Ground meat;
onion;
spoon of flour;
milk;
two chicken eggs;
quail eggs according to the number of balls;
breadcrumbs;
salt and pepper.
For each ball, use 50 - 70 g of minced meat; you can add a little mashed boiled potatoes or carrots to it.
1. Boil quail eggs in advance, cool and peel.
2. Minced meat season with salt and pepper.
3. Stir in flour, milk, raw chicken egg and sautéed onions.
4. Wrap each egg in a minced cake.
5. Meat ball dip in a raw egg, roll in breading and fry until golden brown.
You can add a little turmeric and paprika to the breading. This will make the color of the balls more saturated.
Fresh eggs are included in many sauces, but the most popular is mayonnaise.
Egg;
20 g lemon juice;
10 g sugar;
10 g salt;
150 ml olive oil.
If you add 20 g of mustard, you get the famous spicy taste"Provencal". Mustard is a natural emulsifier. It will simplify preparation and extend the shelf life of the sauce.
Eggs should be used the freshest and thoroughly washed, as they are not heat treated.
1. Season the egg with lemon juice, add salt, sugar, mustard.
2. Beat everything thoroughly with an immersion blender.
3. Without turning off the blender, pour in the oil in a thin stream until the sauce becomes thick enough. The quantity should be varied depending on the consistency of the sauce.
4. Shelf life in an airtight container is no more than two days.
Now, if you have a couple of eggs lying on the shelf of your refrigerator, you will always find something to cook with them. But this is not the entire list of egg dishes! The experiments are just beginning.
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Many people associate egg dishes with breakfast. However, they can be great for lunch and dinner. Egg dishes are easy to prepare, beautiful and filling. Therefore, if you have guests over or don’t want to spend a long time fiddling around the stove, this is an excellent way out of the situation.
website I have collected recipes for dishes based on this product, among which everyone will certainly find something to their liking.
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Sandwich "Croque Madame"
Croque-monsieur (from the French croquer - “crunch” and monsieur - “lord”) is a famous French sandwich with cheese and ham. Croque Monsieur, served on top with fried egg, called “Croque Madame” - in memory of women's hats of that time.
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A hearty dish for a family dinner can turn into an excellent appetizer for the holiday table.
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Warm and delicious dish for leisurely morning breakfasts with family or loved ones.
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Light salad with green beans
If you prepare this salad, then spring itself will come to your salad bowl. It is so easy to prepare that it can be prepared in a hurry.
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For the salad:
For refueling:
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How to cook:
Every time you cook regular scrambled eggs or boil soft-boiled or hard-boiled eggs, you lose the opportunity to try this useful product in a new way. But you can get the same amount of protein, but at the same time try an original, tasty dish, which is also aesthetically pleasing. Here's a selection of new ways to cook eggs and add variety to your meal.
To make this you will need muffin racks, bacon and eggs. Roll up thin slices of bacon in a basket, crack an egg into the middle of the basket and bake it all in the oven.
Basket of eggs
If you like a slightly runny yolk, but not so much that it leaks, you can prepare scrambled eggs like this: break the egg into a greased frying pan, cover with a lid and do not turn over until done. Due to the lid, the yolk will bake better.
Scrambled eggs with medium cooked yolk The French prepare this dish for Easter, but you can eat it every day. The basis of the dish is a cream sauce made from flour, butter and milk. First, cook hard-boiled eggs, then separate the white from the yolk of the finished egg.
Finely chopped protein is mixed with cream sauce. After this, the finished sauce is spread on toast, and the yolk crumbles on top.
Golden eggs Such eggs can often be seen in different French salads. First, soft-boil the egg, then roll in breadcrumbs and fry for 30-60 seconds in a greased frying pan. The dish turns out crispy on the outside and soft on the inside.
Crispy poached eggs
If you're too lazy to boil or fry eggs in the morning, you can keep it simple. Break a raw egg, beat it a little to mix the yolk with white, add green onions and ham and pour it all into a regular coffee mug. One minute in the microwave and your breakfast is ready.
Soak bread slices in a milk-based sauce, sprinkle them with cheese and bake them in a baking dish along with eggs, milk and mustard.
Croutons with cheese Beat the eggs, pour them into a greased frying pan, so that the layer raw eggs was about 2 cm thick. Wait until the eggs are cooked on one side, then turn the omelette over, top with whatever you would like to wrap, such as sliced ham and peppers. After the second side of the omelet is cooked, simply roll it into a roll.
Initially, soufflé was made from eggs, we just forgot about it since chocolate soufflé appeared. But you can always make egg soufflé at home. For this you need four yolks, three whites, a little milk, butter and flour. The result is airy pleasure.
This is a Danish dough dish, but it contains more eggs than dough. To begin, whisk egg whites until thick foam, then in a separate bowl mix flour, salt, sugar, yolks, butter, buttermilk and add whipped whites.
The finished dough is poured into a special form, greased with oil. After bubbles appear, the pancakes must be constantly turned over in the cavity so that they do not burn.
You've probably tried such an omelette in cafes or restaurants, but you couldn't prepare such a sumptuous dish at home.
Here's a recipe that will help you make a really fluffy omelette.
For the omelet you will need:
POPPY CAKE
Dough:
2 glasses of 250 g poppy seeds,
0.5 cups raisins.
0.5 cups of nuts,
5 tablespoons breadcrumbs,
10 eggs,
13 table. spoons of sugar.
Cream:
1 can of boiled condensed milk
0.5 kg butter,
juice of 1 lemon.
Steam the poppy seeds overnight.
Grind twice through a meat grinder, add raisins, nuts and crackers.
Separate the whites from the yolks, beat until stiff foam
- whites with 7 tbsp. l. Sahara,
- yolks with 6 tbsp. l. Sahara.
Add the eggs, spoon by spoon, into the poppy seeds.
Line a springform pan with foil and grease with oil.
pour the dough, put it in hot oven for 1.5-2 hours.
Cool completely, cut into 2 or 3 cake layers, spread with cream.
Drizzle with chocolate glaze.
Cake "Love me"
Separate the whites from the yolks. Mix 9 egg whites and 3 cups sugar without beating, and refrigerate for an hour, then beat until the consistency of meringue. Sprinkle the baking sheet with flour or put tracing paper and place the whipped whites on the baking sheet in small flat cakes (the size of a Soviet nickel, for those who no longer remember what it looked like - 3 cm in diameter), put in a warm oven and dry until ready. Grind half a kilo of butter and 3/4 cup of sugar until fluffy and gradually add slightly beaten yolks. Finely chop the nuts or pass through a meat grinder. Pour nuts and vanilla to taste into the whipped mass, pour in 50 grams of vodka and beat again until fluffy. Assemble the cake immediately in the dish that is served on the table. Grease each dried flatbread with cream and place on a dish, spread the remaining cream over the entire mound, decorate the top with the remaining flatbreads or sprinkle with chocolate or nuts and refrigerate.
eggs - 9 pcs., sugar - 3.75 cups, walnuts - 1 cup
vodka or cognac - 50 g, butter - 0.5 kg
Cake "Turtle"
DOUGH: 6 eggs + 1.5 cups sugar (dissolved) + 2 tablespoons cocoa + 1 teaspoon soda + 2 cups flour.
GLAZE: 2 tablespoons milk + 2 tablespoons sugar + 50 g butter (butter) + 2 tablespoons cocoa. Cook the glaze over low heat until it becomes liquid sour cream. CREAM: 2 cups sour cream + 200 g butter + 1 cup sugar. Whisk everything.
Lightly sprinkle a baking sheet with flour and place teaspoons of the dough in the form of small cakes. Bake at 200C. Dip each flatbread in the cream and place in a heap on a shell-shaped dish. Make 4 legs and a head on the sides. Pour glaze over the shell (if there is not enough glaze, make another portion) Place the cake in the refrigerator overnight to soak.
Eggs - 6 pcs., Flour - 2 cups, Sugar - 2.5 cups, Cocoa - 4 tbsp. spoons
Soda - 1 teaspoon, Milk - 2 tablespoons, Butter - 250 g, Sour cream - 2 cups.
Cupcake "Christmas"
Grind the butter and sugar until white, add the yolks and continue grinding until the sugar crystals completely disappear. Then add warm melted honey with cinnamon, add sour cream, salt, soda, add flour and add the whites whipped into a stable foam, quickly knead lightly thick crust consistency thick sour cream, also quickly spread into a cake pan generously greased with softened butter and dusted with flour, carefully place in the oven and bake at t = 180C for an hour or a little more.
flour - 600 g, butter- 250 g, honey - 250 g, powdered sugar - 250 g
sugar - 1 cup, eggs - 6 pcs., sour cream - 500 g, finely chopped nuts - 100 g
soda - 1 teaspoon, cinnamon - 1 teaspoon, salt - a pinch
Norwegian cookies “Bows”
3 eggs, 2 tbsp. Flour, 0.5 tbsp. Melted Drain. butter, powdered sugar.
Grind the yolk of a hard-boiled egg well. Add 2 raw yolks and grind the mixture until smooth. Add 1 tbsp. flour, add melted plums. Oil and 1 more tbsp. flour. Knead a smooth dough, separate pieces the size of a nut from it, pull them out in the form of a ribbon and tie them with a bow. Beat the remaining 2 egg whites into a stiff foam and dip the “bows” into it, then roll them in powdered sugar and place them on a greased baking sheet. Bake in a very hot oven.
"Orange"
Dough: 8 eggs, 8 tbsp. l. ground, unpeeled almond kernels, 1 orange, 1 tbsp. l. grated crackers, 8 tbsp. l. Sahara.
Cream: 4 yolks, 5 tbsp. l. sugar, 5 tbsp. l. milk, 1 orange, 180 gr. vanilla 175 gr. sour cream.
Decoration: 1-2 oranges.
Yolks 8 eggs with 8 tbsp. l. Grind the sugar with a mixer or by hand (20 minutes). Add the zest and juice of 1 orange. Place the mixture in two identical molds, greased and sprinkled with flour.
Cream: Steam yolks, sugar, milk, juice of 1 orange and vanillin until thickened. Remove from heat and add a piece of butter, stirring continuously. Place the cream on one cake layer and cover with another. Grease the top of the cake with cream again. Garnish with sour cream whipped with sugar and orange slices.
"Lady fingers"
On fire 1.5 tbsp. water + 150 gr. oil and, when it boils, add 1.5 tbsp. flour, stirring. Cool the dough, beat in 6 eggs one at a time. Choux pastry Place on a baking sheet, greased with oil, with small oblong sausages.
Cream: 2 tbsp. cold sour cream + tbsp. Sahara. Dip the baked fingers into the cream and place them on a plate in a woodpile. Sprinkle cocoa or grated chocolate on top.
Fruit juice muffins
sugar - 1 glass;
egg - 8 pcs.;
ground walnut(or hazelnuts) - 1/2 cup;
flour - 1/2 cup;
butter -3 tbsp;
fruit juice (cherry is best) - 100g;
grated lemon zest of lemon and orange - to taste;
vanilla sugar - to taste;
cream - 1.5 cups;
egg - 8 pcs.
Beat egg yolks (6 pcs.), 2 eggs, 1/2 cup sugar until foamy, then add vanilla sugar, strong foam from 6 egg whites and 3 tbsp. Sahara. Mix flour with ground almonds, zest and add to the prepared mass. After this, mix the whole mass with melted butter.
Grease small muffin tins, fill them halfway with the mixture and bake at low temperature. Place the finished muffins on a plate and pour over fruit (cherry) juice.
Whip cream with 2 tbsp. sugar into a strong foam, fill a pastry syringe with them and decorate the surface of the cupcakes. You can place fresh or canned berries on top.
Cupcake with nuts and raisins
To make cupcakes you will need:
flour - 1 glass;
egg - 6 pcs.;
peeled nuts - 1 cup;
raisins (seedless) - 1 cup;
sugar - 1 glass.
Beat the whites into a strong foam, grind the yolks with sugar, then mix it all and add nuts and raisins. Mix well again. The prepared dough is poured
Place in a mold lined with oiled paper and sprinkled with breadcrumbs. Bake in the oven at 180 degrees for 45-50 minutes.
04/27/2002 18:59:43, OxanaE
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COFFEE CAKE WITH RAISINS (KATERINA)
350 g flour
250 g butter margarine or butter
250 g sugar (preferably powdered sugar)
5 eggs
100 g raisins
1 teaspoon of baking soda, quenched with lemon juice or vinegar
2-3 tablespoons ground coffee, boiled in 100 ml water, cooled and strained
Separate the whites from the yolks of three eggs. Grind margarine and sugar until white. Without stopping grinding, gradually add 3 yolks and 2 eggs one at a time, pour in the coffee and mix everything carefully. If you don't have ground coffee, you can replace it with instant coffee. Pour flour and baking soda into the dough. Roll slightly steamed raisins in a small amount of flour and add to the dough. Mix everything thoroughly. Then beat the whites into a strong foam and quickly combine them with the dough, carefully mixing with smooth movements from top to bottom.
Place the dough in a mold that has been thoroughly greased and dusted with flour. Bake in the same way as in the recipe “Curd-lemon cupcake-2”. Sprinkle the finished cake with powdered sugar.
You can bake small cupcakes instead of a whole cupcake.
SALT CAKE WITH OLIVES (NATY)
200 g ham (or boiled sausage)
100 g cheese
50 g grated cheese
30 g fresh olives
50 g cottage cheese
50 g butter
4 eggs
150 g flour
1/2 l dry white wine
salt
pepper
baking powder
Grind the cottage cheese and butter until smooth, add the yolks, flour, stirring constantly, pour in the wine, salt, pepper, grated cheese, half a packet of baking powder, then add the ham and cheese, cut into pieces, and finally the olives, cut into halves. Place the whole thing in a greased rectangular cake pan and bake in a hot (200°) oven for 45 minutes. Before serving, cut into slices, arrange beautifully on a platter, and scatter olives on top.
27.04.2002 19:04:47,
