Eggs are a very versatile product, besides, they are healthy and quite tasty. There are a lot of cooking options. Even if there is one tray of eggs in the refrigerator and the assortment of ingredients has run out, you can still cook something tasty and nutritious.
Simple recipes
Poached eggs
A popular light and healthy breakfast option all over the world. It is worth noting that preparing such eggs will require some culinary skill. But we will consider 2 options - for culinary technology gurus and for those who use improvised means to simplify life in the kitchen.
First way
First you need to bring the water to a boil, then reduce the heat to medium. When bubbles appear, add vinegar to slightly boiling water. It is worth noting that eggs must be used very cold.
For better cooling, we recommend placing them in the freezer for a few minutes. Then you need to make a funnel in the water with a spoon and carefully pour the egg into it and cover with a lid. After three minutes, remove it. The dish is ready.
Second option
Ingredients:
- 2 eggs;
- 1 liter of water;
- 1 teaspoon vegetable oil;
- salt.
Cooking time: 10 minutes.
Calorie content – 143 kcal/100 g.
Now let's figure out how to cook a poached egg without the ability to quickly and accurately throw it into a funnel. This method is very simple. Even a child can handle it. To prepare, you need to put water on the fire and bring it to a boil.
While the water is boiling, take a cup and cover it with cling film. If you don’t have one, use a regular plastic bag. To make sure that the egg does not stick after cooking, grease the film with vegetable oil.
Pour the egg here. Add salt and seasonings to taste. We tie the film into a knot and throw it into boiling water. Three minutes - the dish is ready! We take it out of the film - voila! Can be served with greens.
Eggs Benedict
The European name of the dish speaks for itself about its origin. This breakfast came to us from Europe, and for the first time, according to legend, this version of the egg dish was prepared in Paris. The name comes from Lemuel Benedict, who ordered something like eggs, toast and bacon for breakfast.
Ingredients:
- 2 chicken eggs;
- bacon - a few slices;
- toast - optional.
Calorie content – 158 kcal/100 g.
Beat the eggs until a fluffy foam forms.
Add a little salt, pepper and seasonings to your taste. Place a few slices of bacon on a hot frying pan and fry a little until the bacon browns and releases its juices. Then pour in the whipped mixture and cover with a lid.
After 2 minutes, turn over and fry for another minute. Cut the resulting “omelet” into square pieces and place on toast. As an alternative, you can use pieces of black or white bread.
Classic omelette
The simplest and, in fact, truly classic version of an omelet is simply beaten eggs, lightly fried in a frying pan. As an addition to the omelette, you can throw what you have in the refrigerator:
- tomatoes;
- sausage;
- Sweet pepper;
- mushrooms;
- bacon or lard;
Consider a classic omelette base.
Ingredients:
- eggs – 2-4 pcs.;
- milk – 60 ml;
- salt, pepper - to taste.
Cooking time: 15 minutes.
Calorie content – 160 kcal/100 g.
Beat the eggs lightly. Then add milk. We recommend using the following calculation: for 1 egg, pour the volume of milk into half the shell. Stir in milk and add salt and pepper. You can add seasonings if desired.
Coriander or turmeric are great. Pour oil into the frying pan. When the oil is hot enough, pour in the eggs. Cook the omelette over medium heat, stirring occasionally. This dish can be served with salads or side dishes. Omelette goes well with sauces and slices of toasted bread.
It is worth noting that omelettes can be prepared without milk. This option is great for those who suffer from lactose intolerance. Also, the absence of milk in the omelet significantly reduces its calorie content.
What can you cook from potatoes and eggs quickly and tasty?
The combination of potatoes and eggs has long become traditional and universal. The simplest option that comes to mind is to fry the potatoes and prepare the favorite fried egg for many. But you can go further and prepare a more original dish - tortilla.
Tortilla is a traditional Spanish dish that has an interesting taste, is easy to prepare and is “budget friendly”, somewhat reminiscent of a potato casserole. Minimum ingredients – maximum taste and satiety.
Ingredients:
- potatoes – 5 pcs.;
- eggs – 5 pcs.;
- onion – 1 pc.;
- sunflower or olive oil (for frying) – 50 ml;
- salt, pepper, seasonings - to taste.
Calorie content – 237 kcal/100 g.
Peel the potatoes and cut into thin slices. Peel the onion and cut it either into cubes or half rings. Pour oil into the frying pan and wait until it is properly heated. Add potatoes and fry over medium heat for 10 minutes. Then add the onion and fry the potato-onion mixture until half cooked. Add salt, pepper and seasonings. Beat the eggs until a high foam forms. Pour the mixture over the potatoes and cover with a lid.
Once the tortilla is well cooked and begins to pull away from the sides, you need to carefully flip it onto a plate (fried side up) and then flip it onto the frying pan to cook the top. Cook for another 10 minutes. The last step is to transfer to a plate. Spanish tortilla is ready!
To add extra flavor to the tortilla, you can add hard cheese or mushrooms. It will turn out very tasty.
What dessert can be made from eggs and flour?
Above we looked at the recipe for a classic omelet. Very often it is prepared not as an egg “porridge”, but as a large and fluffy pancake. This dish will be more filling and satisfying to fill a hungry stomach. In addition, it cooks very quickly - it can be prepared for breakfast, when there is no time to create magic in the kitchen, and in the evening - when there is not enough energy to “go to the kitchen”.
Ingredients:
- eggs – 3 pcs.;
- flour – 4 tbsp. spoons;
- milk – ½ cup;
- salt, pepper - to taste.
Cooking time: 15 minutes.
Calorie content – 210 kcal/100 g.
Beat the eggs well until foam appears. Add salt, pepper or other seasonings. Then gradually add flour while stirring. Stir thoroughly so that there are no lumps. Pour sunflower oil into the frying pan and wait until it heats up well.
Then pour the mixture into the pan and cover with a lid. When the omelette “sets” on the bottom and sides, you need to carefully turn it over. After this, fry for another 2 minutes. Cut into portions and serve hot. Omelette with flour goes well with various sauces, ketchup or mayonnaise.
What can you make from milk and eggs?
This product can be used to prepare not only main courses, but also desserts. An excellent option for a sweet dish made from milk is the “Snowballs” dessert. It is easy to prepare, but turns out fabulously tasty.
Ingredients:
- eggs – 4 pcs.;
- milk – 2 glasses;
- sugar – ½ cup;
- vanilla sugar - 1 package;
- salt - a pinch.
Cooking time: 30 minutes.
Calorie content – 115 kcal/100 g.
First, separate the yolks from the whites. The yolks must be refrigerated. Then we take on the whites - beat them with a mixer or a whisk until a stiff foam forms. While whipping, add a pinch of salt - this will make the foam much stronger. Place the milk on medium heat and keep it until done. Now the most interesting part is to take the protein foam with a slotted spoon and lower it into boiling milk for a few seconds. This is how we make snowballs.
To prepare the sauce, grind the yolks until white, gradually adding sugar. Place the sugar-yolk mixture on low heat and stir until it warms up. When the sauce thickens a little, remove from heat and pour it over the previously prepared snowballs. You can also sprinkle the snow balls with coconut shavings - you get a delicate “Raffaello” effect.
It would seem that eggs are a fairly simple product to prepare. But there are still many nuances, knowledge of which will help you avoid making mistakes when preparing dishes with eggs. We share with you useful tips:
- To catch shell particles, it is better to use egg halves. The shells are attracted to each other like magnets. This method will help you catch the pieces much faster than anything at hand (knife, fork, spoon).
- To peel eggs easier and faster, you can place them in a container of cold water, cover with a lid and shake. This will make it easier for the shells to come off.
- To poach an egg, add a few drops of vinegar before pouring it into the water. This way the protein will not spread, and the poached portion will turn out to be complete and beautiful in shape.
- To understand whether an egg is suitable for cooking, you can use a simple method that has been proven over the years. You need to place it in a container with water. A fresh egg will completely fall to the bottom. If one end rises, it means it is already 10-14 days old. This egg can also be eaten cooked. If it floats up, you need to throw it away.
These simple tips will help you cook egg dishes faster. Many options and recipes allow you to experiment and prepare different egg dishes each time. Bon appetit!
Every time you cook regular scrambled eggs or boil soft-boiled or hard-boiled eggs, you lose the opportunity to try this healthy 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.
1. Baskets with eggs
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
2. Scrambled eggs with medium cooked yolk
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. The lid will allow the yolk to bake better.
Scrambled eggs with medium cooked yolk 3. Golden eggs
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 4. Crispy poached eggs
Such eggs can often be seen in various 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 the white, add the green onions and ham and pour it all into a regular coffee mug. One minute in the microwave and your breakfast is ready.
6. Toast with cheese
Soak slices of bread 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 7. Omelette rolls
Beat the eggs, pour them into a greased frying pan so that the layer of raw eggs is about 2 cm thick. Wait until the eggs are cooked on one side, then turn the omelette over, put on top everything you would like to wrap in a roll, for example chopped ham and pepper. After the second side of the omelet is cooked, simply roll it into a roll.
8. Egg soufflé
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. First, beat the egg whites until thick foam, then in a separate bowl mix flour, salt, sugar, yolks, butter, buttermilk and add the whipped whites.
The finished dough is poured into a special form, greased with oil. After the 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 weren't able to cook an equally fluffy dish at home.
Here's a recipe that will help you make a really fluffy omelette.
For the omelet you will need:
- large eggs (separate yolks from whites) - 4 pcs.;
- water - 50 g;
- butter or margarine - 1 tsp;
- a pinch of salt;
- a pinch of ground black pepper.
- Preheat the stove to 160°C.
- In a medium bowl, combine the egg whites, water and salt and beat with a mixer on high speed. In a small bowl, mix the yolks and ground black pepper with a mixer for about three minutes. Pour the yolks into the bowl with the beaten whites.
- Melt the butter in a heated frying pan and pour the beaten eggs onto it. Slowly reduce the heat to low and cook for about five minutes or until the omelette is fluffy and the bottom surface is light brown (lift it carefully to see the color).
- Continue cooking the omelette for about 12-15 minutes. Check readiness with a knife: if you can insert it into the middle and come out clean, the omelette is ready.
- Tilt the pan so the omelet slides onto the plate, carefully fold it in half and serve with salsa or tomato paste sauce.
Text: Yaroslav Sviridov
Photo: Eduard Basilia
Eggs for battle!
A girl will even eat a burnt scrambled egg from your hands if you serve it not in a banal plate (or, God forbid, a frying pan!), but in dishes created by nature itself. (Not bad said! I should write an advertisement. – Author’s note.) To do this, wipe the egg dry and, like a compass, draw a circle on its surface with a knife blade. Crack open the shell and pour out the yolk and white (they will come in handy later). Carefully break off the remaining shell along the drawn contour. Ready!
*Note Phacochoerus "a Funtika: “We almost forgot! To prevent the eggs from falling, add salt to the bottom of the dish in which you will serve them. A hole dug in it will help the eggs maintain balance. And any green salad will do as a complement.”
Brue eggs
1. Add two eggs to a pinch of salt and pepper. Mix well.
2. Pour the eggs into a heated frying pan with butter and start frying them, whisking continuously.
3. When the solution thickens after a minute, remove it from the stove. Without wasting any time, add a spoonful of heavy cream. Whip it up.
4. Put the resulting mass back into the shell.
5. Place tomatoes cut into small cubes on top.
6. Garnish the dish with something green (for example, we used asparagus). Now fill the second shell with the same.
Dictionary of scary words
Capers are a pickled spice similar to green, wrinkled plums. Look in the canned goods department.
Mascarpone is a soft dessert cheese. Sold wherever there are stores.
Asparagus is an oblong plant. Found in large grocery stores.
Shallots - look in the vegetable section. Such a small onion.
Cherry tomatoes are small tomatoes that were smoked as a child.
1. Pour 3 tablespoons of vinegar into 2 liters of boiling water. Whirl the water until it forms a funnel and pour the egg into it.
2. Vinegar will help the whites curl faster and envelop the yolk.
3. After half a minute, remove the resulting poached egg from the pan.
4. The deeper the water funnel, the smoother the eggs will be (not like ours). Let the water drain and, if necessary, remove unsightly burrs with a knife.
In principle, we could stop there. Cooking poached eggs is an achievement in itself. But if you want to finish off your girlfriend, do this...
5. Add a handful of croutons to the salad mixture (the more types, the better).
6. Throw in the cherry tomatoes cut into slices.
8. Place everything on a plate and garnish with any smoked meat (poultry or pig). Place poached eggs on top.
Tartar with yolk
1. Chop 350 g of beef (pork) until it becomes coarse mince. Pepper and salt the torn meat.
2. Add a teaspoon of olive oil or the same spoon of sunflower oil. Decide for yourself, you are not little.
3. Now feel free to pour a tablespoon of finely chopped or, as people say, chopped shallots into a cup.
4. Throw in one tablespoon of chopped tomato in the same fine manner.
5. Finally, add a spoonful of finely chopped parsley and mix well.
6. Place the meat in a mug, then turn it over and dump the meat “cake” onto a plate. Place the shell with the raw yolk. Do you have capers and mustard? Put it next to it.
Quasi-egg
1. Beating two yolks with one hand, put the syrup (a glass of sugar in half a glass of water) on the fire with the other.
2. After 15 minutes, use your third hand (see photo) to remove the resulting hot syrup and pour it in a thin stream into the whipped yolks.
3. Continue to beat the yolks with syrup stupidly and monotonously until the mass cools down.
4. Add a couple of tablespoons of heavy cream (you can use whipped cream from a can). Whip it up.
5. Pour in 50 g of some cream liqueur (ideally Baileys). Well, as usual, beat it.
6. With a generous hand, pour a heap of mascarpone cheese into your mixture. You probably already guessed what to do next. That's right, beat it.
7. That's it! Calm down! Stop whipping! The time has come to fill the prepared (see the beginning of our egg training) shell with the sweet mass, and then cut out a circle from some yellow fruit (for example, we used a mango that turned up) and disguise it as a yolk.
Eggs cannot be classified as rare products. Their dishes are tasty and satisfying, nutritious and healthy. And these qualities are enough to become one of your favorite products.
It's not just breakfast that's complete without eggs. Eggs are an essential ingredient in delicious baked goods, and. In addition to everyday dishes, symbolic and festive treats are prepared from this popular product.
What comes to most people’s minds when they need to prepare a dish in which eggs are the central component.
Of course, fried eggs and scrambled eggs, boiled eggs and scrambled eggs - and that’s where the imagination of amateur cooks usually stops. What could be simpler - beat a couple of eggs into a frying pan and breakfast is ready, an amateur will say. But this product makes original treats that are not a shame to serve on the holiday table.
And skilled housewives are able to create real holiday masterpieces from improvised and familiar products.
Since pagan times, eggs have been attributed special magical qualities, which has given rise to numerous legends and beliefs associated with them. Some traditions have survived to this day. They cannot do without symbolic painted eggs, Easter eggs and specks. It is with the blessed eggs that the festive meal begins.
It is also associated with the holiday, which is celebrated by Christians on July 13. On this day, it is customary to serve various egg dishes.
Egg omelet recipes
Cooking a real omelet is an art. It would seem that eggs and milk are no secrets, but the result can be either a lush, tasty holey dish, alluring with aromas, or a rubbery bluish cake that is a shame to remove from the frying pan.
It turns out that such a simple dish as an omelette has many nuances and secrets associated with its preparation.
Remember these tricks and your omelet will always be amazing.
The volume of milk used to prepare an omelet should not exceed half the volume of eggs. Otherwise, the dish will not be able to rise during cooking.
Fry the omelette in a frying pan with a thick bottom under a closed lid.
Do not open the lid until the dish is ready - the omelette will settle and become rubbery.
Do not use soda in the recipe - it gives the omelette a blue tint.
Start cooking on high heat and finish cooking on low heat.
And for those who have mastered the art of preparing the perfect omelet, original recipes using eggs and milk will come in handy.
Egg and milk dishes: omelette with herbs
A familiar dish will acquire an unusual taste and aroma if finely chopped herbs are added to a mixture of eggs and milk.
Experiment with proportions and combinations of greens and you are sure to find some favorite recipes. Green onions, dill, parsley, spinach, and thyme are suitable for the omelette.
Egg and cheese dishes: omelet with mushrooms and cheese
By expanding the list of ingredients, you can get a hearty dish with an original taste.
First, fry the mushrooms in a frying pan. Then pour in the egg-milk mixture and top the mixture with grated hard cheese. Bring the omelette to readiness with the lid closed.
Serve an omelet with mushrooms for a festive family breakfast, which will help you recharge not only with morning energy, but also with a festive mood.
Delicious egg dishes: recipe for omelet rolls with filling
To make rolls, you will have to learn how to fry a thin omelette.
Splendor in such recipes will only be a hindrance. In addition, you need to get used to rolling the roll.
This must be done quickly, before the omelette pancake has time to cool.
Grease the surface of the omelette with sauce and spread a thin layer of the filling prepared in advance.
Wrap the finished roll in film and put it in the cold to harden.
For filling you can use:
- sautéed mushrooms and bacon;
- grated cheese and finely chopped herbs;
- fried carrots with garlic;
- stewed onion rings;
- pureed cottage cheese and pieces of red fish.
You can grease the finished omelette with sour cream and herbs, a mixture of mayonnaise with fermented baked milk and garlic, and soft curd mass.
Scrambled eggs and prepared chicken egg dishes
Every housewife has more than a dozen variations of cooking scrambled eggs.
And if you add recipes for scrambled eggs from different nations to this culinary list, you can not only delight your family with new dishes every day, but also choose an original recipe to serve on the holiday table.
Egg recipes: scrambled eggs in pepper
If you like an original presentation, prepare the dish in a dish.
Roasted bell peppers themselves have an unsurpassed taste. And if you beat an egg into the circles of fried pepper, you will get a juicy and appetizing treat.
Your child will love this dish for his birthday, especially if you bake multi-colored peppers.
Like the idea of cooking a dish in a dish? Make scrambled eggs on toast, for which you will have to take out the middle of a piece of bread and fry the workpiece in oil before beating in the egg.
But we will make scrambled eggs in a bun in the oven. Add pieces of bacon and cheese to the dish and a hearty holiday breakfast of eggs is ready.
Every nation has its own favorite and national dishes. Eggs, despite their prevalence, are no exception. And if the classic omelette is a French idea, different tortillas are a Spanish specialty.
But no one forbids preparing an exquisite Spanish dish for the Slavic table. Moreover, the ingredients in this dish are simple and affordable.
There are an incredible number of tortilla recipes. But the mandatory ingredients, besides eggs, are potatoes and onions.
We start cooking by frying onion rings, to which we add slices of pre-boiled potatoes. When a golden brown crust appears, crack the eggs on top.
Don’t forget to season the dish with salt and pepper, and wait until the main ingredient – eggs – is cooked.
True, a familiar dish. Probably everyone has tried a prefabricated dish that contains leftover food left in the refrigerator.
You can make tortilla with mushrooms, ham, cheese, spinach, chicken, sausage. The main thing is to pour eggs over everything - and the exquisite Spanish dish is ready.
An egg dish not just for breakfast: eggs Florentine
This is a combined dish that will surely take its rightful place on the holiday table. In addition to eggs, we will need spinach, cheese and cream. For toast, you can take toast bread or a regular loaf.
First prepare the spinach mixture. To do this, you will have to boil healthy greens for no more than a couple of minutes in salted water and place in a colander. Place the finished product in a bowl, where we mix it with cream and grated cheese.
Now let's prepare the poached eggs.
Without the experience to cook gourmet eggs according to the classic recipe, use cling film.
Grease a piece of film cut to size with oil and place it in a cup. Beat the egg into it and immediately carefully tie the film.
Place the egg in film into boiling water, and in two minutes the complex dish will be ready. All that remains is to untie the film.
We begin to collect Florentine delights. Spread the spinach mixture onto the toast and top with the poached egg.
The incredible play of colors and taste will please any gourmet.
Simple egg dishes: shakshuka
It is difficult to determine whose idea it was to fry eggs with vegetables. This egg recipe must be thousands of years old.
Fry finely chopped onion and garlic in oil, without frying. Add sweet peppers and tomatoes, which are an integral ingredient of shakshuka, to the pan.
At the same stage, add salt and herbs. When the vegetables are stewed, make small depressions into which we drive the eggs. Bring the shakshuka to readiness.
If you want to serve shakshuka for a holiday breakfast or as a snack on a holiday table, prepare the dish in bowls.
To do this, make the vegetable part in a frying pan, place it in portions and beat in one egg at a time. Finish your holiday shakshuka in the oven.
Boiled egg dishes: deviled eggs
This original method of serving is quite often used by housewives. The effective and appetizing appearance is in no way inferior to the taste of the dish. Therefore, stuffed eggs can often be found on the holiday table.
The filling for stuffing boiled eggs can be quite varied.
This can be a classic dish with red caviar or a dietary dish of pureed cottage cheese with herbs.
Try making original options by stuffing eggs:
- pieces of rolled bacon;
- boiled grated beets, garnished with a piece of herring on top;
- a mixture of canned sardines and yolk;
- grated cheese with garlic.
Quail eggs look quite nice on the holiday table.
These microscopic stuffed halves are suitable both as an independent dish and as a salad decoration.
Egg salad recipes
Believe it or not, more than 70% of holiday salads are prepared with eggs. It's hard to imagine a classic Olivier salad or a fur coat without boiled eggs.
Today we will get acquainted with dishes where eggs act as the leading component.
Egg salads can be served on the table as an independent dish, as portioned salads and used for spreading toast and or stuffing tartlets.
Greek egg salad
The dish is easy to prepare, but loved by many housewives for its versatility.
Greek egg salad is prepared from a minimum amount of ingredients. You will need at least 8 boiled eggs. and the same volume of good cheese, which will be approximately 400 grams.
An obligatory component will be garlic, which you need to add to the dish, focusing on your taste preferences and low-fat mayonnaise.
Grind all the ingredients on a fine grater and season the salad with sauce. This salad is suitable for preparing appetizers, sandwiches or tartlets.
If you want to serve this dish as an independent treat, chop the eggs and cheese not with a grater, but with a knife into larger pieces.
Salad with stuffed eggs
An original presentation in which stuffed quail eggs take center stage.
For stuffing, remove the yolks from boiled and halved eggs, which we grind in a bowl together with mustard and herbs. Fill the halves with the resulting mass.
Place hand-torn lettuce in a salad bowl. It is advisable to take different varieties with red and green foliage.
Add halved cherry tomatoes and avocado to the salad, as well as coarsely chopped walnuts.
You will need sauce for the dressing. We prepare it from mayonnaise, to which we add a little chopped garlic, a couple of tablespoons of olive oil and lemon juice.
You also need to add a little grated cheese to the sauce and add black pepper to add flavor.
After seasoning the salad with sauce, add the prepared stuffed quail egg halves. Literally after 15 minutes, which will be enough for the ingredients to become friends, we serve the dish to the table.
Egg and onion salad
Such a simple appetizer will cause a sensation at the holiday table. Egg and onion salad looks great and surprises guests even more with its unusual taste.
We will use two types of onions to prepare it. Onions will compete with eggs in the dish, and green onions will be used for decoration.
The onion must first be pickled. To do this, take medium-sized onions and, after peeling, cut them into half rings. Add salt and rub gently with your hands. Add a spoonful of sugar and vinegar to the bowl with the onions. Mix again so that the onion releases its juice, and immediately pour boiling water over it. According to this recipe, we will marinate the onions for literally 15-20 minutes.
Boil the eggs and, after peeling, cut them in half. Cut each half crosswise into strips.
In a salad bowl, mix the prepared onions after marinade and large pieces of eggs. For dressing, sour cream is suitable, to which you need to add a little mustard. Place the egg and onion salad in a mound and sprinkle with green onions on top.
We cut the feathers at an angle to create unusual beveled rings.
Experiment with ingredients. Eggs can easily be considered a universal culinary ingredient that goes well with many foods. Try unusual combinations and invent new holiday dishes with eggs.
Egg dishes They are quick to prepare, tasty and practical. That is why acquaintance with cooking usually begins with scrambled eggs. But the importance of these dishes lies not only in the speed and ease of preparation; eggs are also a valuable food product. Eggs are an excellent supplier of vitamins, protein, fat and lecithin, which “nourishes” nerve cells and is responsible for their health. Therefore, do not give in to cholesterol provocations, cook egg dishes and be healthy!
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- Eggs with cracked shells do not store well, so use them first.
- To prevent an egg with a damaged shell from leaking, it should be boiled in very salty water.
- If cold eggs are placed in boiling water, they may burst. Therefore, it is advisable to remove the eggs from the refrigerator in advance so that they warm up to room temperature.
- To prepare soft-boiled eggs, place washed eggs in boiling salted water. When the water boils again, cook for 3-4 minutes.
- To cook hard-boiled eggs, cook for 8 minutes from the moment the water boils again. Then place the eggs in a vessel with cold water. Thanks to the “contrast shower”, the eggs are easier to peel.
- Eggs are 75 percent protein, which begins to coagulate at a temperature of 60 degrees Celsius. Therefore, we strictly monitor the cooking time of egg dishes. If eggs are overcooked, they become hard and tasteless.
- Scrambled eggs and omelettes should be cooked over low heat.
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