Nutrients, Calories, Benefits of Scrambled Eggs, 1-312

Nutritional Benefits of Quail: Eggs, Meat, Recipes

The Nutritional Benefits of Quail

Quail is a highly nutritious poultry option that is packed with essential nutrients...

Quail Eggs: A Nutrient Powerhouse

Quail eggs are not only delicious but also incredibly nutritious...

Quail Meat: A Lean Protein Source

Quail meat is a fantastic source of lean protein that can benefit your overall health...

Quail in Diets: How to Incorporate Quail into Your Meals

There are many creative ways to include quail in your diet, from grilling to roasting...

Quail Recipes: Delicious and Nutritious Meal Ideas

Try out these mouth-watering quail recipes that are not only delicious but also nutritious...

Simple Dishes With Chanterelles: Scrambled Eggs, Fried Potatoes, Sauce And Soup With Mushrooms

The aroma of chanterelles is similar to the smell of fresh apricots, and the taste is delicately peppery. Chanterelles grow in a large company and do not require pre-cooking. These are one of the first summer mushrooms that we are happy to fry with onions, potatoes or serve in sour cream.

We have selected for you 5 simple recipes for dishes with young chanterelles. Cook and enjoy! 

Scrambled eggs with chanterelles

Clean a handful of chanterelles with a dry cloth, cut large mushrooms lengthwise. In a bowl, whisk four eggs with 1/4 cup milk and season with salt and pepper to taste. On medium heat, heat the pan and put the mushrooms in one layer, heat for about three minutes on all sides, then add a piece of butter (20-30 g), mix and fry for about a minute. Salt and pepper the mushrooms a little, mix and put on a plate under the foil. Cool the pan, put the fire on a slow one, pour in the egg mixture and fry, drawing a figure eight with a spatula, for about 10 minutes. Serve with chanterelles and chopped parsley, enjoy!

Baked potatoes with chanterelles

Ingredients: 

500 g of young small potatoes; 400 g chanterelles; 2 cloves of garlic; salt, pepper to taste; a spoonful of chopped thyme, parsley, rosemary; 5 st. tablespoons of vegetable oil.

Turn on the oven to heat up to 220 degrees. Rinse, but do not peel, young potatoes (use a hard sponge), cut in half, put on a baking sheet covered with parchment paper. Sprinkle with vegetable oil (olive), enough 3 tbsp. spoons. Salt and pepper. Roast in the oven until golden brown, turning occasionally, 30 to 40 minutes. If you want to cook the dish faster, then cut the potatoes into thin circles, then spend 25 minutes cooking.

While the potatoes are baking, clean the chanterelles from the ground and debris, cut the large mushrooms. Heat a skillet over medium heat, add the remaining oil and sauté the minced garlic until translucent. Add mushrooms, herbs and fry until the liquid evaporates, about 8 minutes. 

Mix mushrooms with potatoes, salt and pepper, sprinkle with parsley and serve.

Chanterelle Sauce

Serve chanterelle sauce with chicken and potatoes, steak or zrazy.

You will need: 

150-180 g of chanterelles; 30 g butter; small bulb; 2 cloves of garlic; 1/4 cup dry white wine; a glass of heavy cream; a pinch of dried thyme; crushed black peppercorns, pcs. 4-5; chicken bouillon cube (rub with your fingers).

Put the peeled chanterelles on a dry hot pan and fry until the liquid has evaporated, then remove to a plate. Melt the butter in a frying pan and sauté the diced onion and garlic until soft. Add remaining ingredients, mushrooms, bring to a boil. Reduce the heat to low, cover and cook the sauce for 10 minutes, stirring occasionally. Then remove the lid and cook for another 5 minutes. If you want a thicker sauce, add cream, but for a thinner sauce, you need more wine.

Mushroom soup with chanterelles

Fry the onions and carrots in a deep frying pan, add the peeled chanterelles and bell peppers. Then add the diced potatoes and cover with water or broth. Add spices and salt to taste. The soup is cooked for about a quarter of an hour until the vegetables are ready. Fast, simple, delicious!

Step by step recipe for mushroom soup >>>

Fried chanterelles

Small chanterelles make a wonderful appetizer that can be put directly on a slice of black bread, sprinkled with herbs and eaten right away!

In a pan with vegetable oil, fry the chopped onion until transparent, then add the washed chanterelles and fry for 10 minutes. Drain the excess liquid and fry for another ten minutes. Add a good piece of butter, sprinkle with chopped dill or parsley and serve.

Recipe for fried chanterelles with garlic >>>

Quick And Tasty: 12 Wonderful Scrambled Eggs

Fried eggs are a cult dish of our time, which everyone can cook. But besides the standard fried eggs, there are hundreds of other ways to cook eggs. We have collected 12 unusual and easy-to-cook scrambled eggs.

1. Scrambled eggs with garlic arrows

50 g garlic arrows, 1 tomato, 3 eggs, dried celery.

Fry garlic arrows cut into 1-1.5 cm pieces for 5-6 minutes, then add thin slices of tomato, lightly salt, hold on fire for 1-2 minutes under a closed lid. Beat in eggs, salt again and sprinkle with celery. If you want a liquid yolk, then leave the pan open, if you like a hard one, then cover and keep on medium heat for 3-4 minutes.

2. Fried eggs with red fish

50 g smoked red fish, 3 eggs, 1 small onion, 30 g hard cheese, 50 g dill.

Cut the fish into small pieces and fry with onions for 5-7 minutes. Then beat in eggs, salt, sprinkle with chopped dill and grated cheese, cook for another 3-4 minutes.

3. Fried eggs with tuna

150 g canned tuna, 4 eggs, 1 onion, greens.

Chop the onion and fry for 2-3 minutes. Drain the liquid from the canned food, mash the fish with a fork and send to the pan, hold on the fire for another 4-5 minutes. Beat eggs with a whisk, salt, mix with chopped herbs, pour over onions and fish. Send to a preheated oven for a quarter of an hour.

4. Baked fried eggs

5 eggs, 40 g butter, dried herbs, 100 g hard cheese.

Break the eggs, carefully separate the yolks from the whites so that they do not mix with each other. Drain the whites into one bowl, salt, add dried herbs and beat until foamy. Cover the casserole dish with baking paper, grease with butter, pour the protein mass into it. With a tablespoon, make indentations into which to place the yolks without disturbing their structure. Sprinkle everything with grated cheese and put in a preheated oven for 10-15 minutes.

5. Sweet scrambled eggs with banana

2 eggs, 1 banana, 5 g flour, 20 ml milk, 50 g butter, salt, 30 g sugar.

Banana cut into circles and fry in butter on both sides. Beat eggs with milk, flour, sugar and salt. Pour into pan, cover and cook for 3-4 minutes.

6. Mexican scrambled eggs

3 eggs, 1 chili pepper, corn oil, 300 g canned beans, 1 onion, 3 tomatoes, 1 garlic clove, 5 g sugar, salt.

Pour boiling water over the tomatoes, remove the skin, send to a frying pan poured with corn oil. After 3-4 minutes of cooking, under a closed lid, add crushed garlic, chopped chili pepper and finely chopped onion. Cover the dish again and keep on low heat for 10 minutes. Then add sugar, salt, add beans, mix, beat in eggs, leave on fire until the latter are ready.

7. Steamed Chinese eggs

4 eggs, 250 ml of water, 50 ml of vegetable oil, 60 g of sesame.

Toast the sesame seeds in a dry frying pan. Crack the eggs into a bowl, season with salt, water and oil. Then whisk the mixture in one direction for at least 2 minutes. Let the liquid stand for the same amount of time. Slowly pouring in, pass it through a sieve, this will improve the texture of the future dish. Leave again for a while until all the bubbles on the surface disappear. Now you can cover the bowl with beaten eggs with foil (shiny side down) and a lid, send to a steam bath, while the fire should be small. After 15 minutes, turn off the heat, but do not touch the bowl for another couple of minutes. After removing the foil, sprinkle the eggs in Chinese style with sesame seeds.

The dish can be turned into a dessert if 50 g of sugar and 5 g of vanilla are added at the whipping stage.

8. Scrambled eggs with potatoes and peas

3 eggs, 2 potatoes, 1 onion, 100 g dill, 0.5 cans of canned peas, 50 g hard cheese, paprika, hot red pepper, 1 garlic clove.

Cut the onion into half rings and sauté with crushed garlic, paprika and pepper. Grate the potatoes, add to the pan, lightly salt, fry for about 10 minutes. Then put out the fire, preheat the oven, beat the eggs into the bowl, add the peas, grated cheese, chopped dill, salt, mix and pour into the pan. Send to the oven for 10 minutes.

9. Italian scrambled eggs

3 eggs, salt, 60 g of hard cheese.

Separate the yolks from the whites. Salt the latter and beat with a mixer or blender at maximum power for 8-10 minutes until they become thick. Then mix with grated cheese. Line a baking sheet with baking paper, spread the protein mass in the form of three dense high cakes with a spoon, make a depression in the center of each and pour the yolk into it. Send to the oven for 15 minutes.

10. Hearty baked eggs with potatoes

4 boiled potatoes, 3 eggs, 50 g flour, 100 ml sour cream, 100 ml milk, 30 g butter.

Mash the potatoes with a crush, beat the eggs with milk and salt, mix the sour cream with flour, combine them all and beat a little with a mixer until smooth. Melt the butter, grease the baking dish with it. Pour the egg-potato mass into it and send it to the preheated oven for 20 minutes.

11. Rustic scrambled eggs

4 eggs, 2 tomatoes, 1 onion, 1 garlic clove, 100 g mushrooms, 100 g ham, greens.

Mushrooms cut and fry until half cooked, then salt, add onion half rings, garlic and ham passed through a press. After a few minutes, pour in the beaten eggs with salt and cover. Cut the tomatoes into slices, put on a slightly set scrambled eggs and wait until they let the juice out, then put out the fire, sprinkle with herbs and leave under the lid for 5 minutes.

12. Crumble eggs

2 eggs, 10 ml cream, 30 g butter.

Cream and eggs mix, salt, beat for 5-8 minutes. Melt the butter in a frying pan, when it starts to sizzle a little, pour in the egg mixture. Then cook for 2 minutes over low heat, stirring constantly and even lightly whisking with a fork, so that the texture of the dish becomes bumpy.

What kind of eggs do you like? Share your favorite egg recipe in the comments below!