Everyone has eggs in the fridge! From them you can cook both a hearty snack in 5 minutes, and a complex dessert for a celebration.
Everyone has eggs in the fridge! From them you can cook both a hearty snack in 5 minutes, and a complex dessert for a celebration. There are a lot of recipes based on chicken eggs, we have chosen the most popular and share with you.
Omelet can be prepared with anything: seafood, vegetables, cheese, minced meat... A favorite dish for breakfast, along with soft-boiled eggs and fried eggs.
2 eggs 100 ml milk 40 g butter Salt and pepper to taste
In a bowl, beat eggs with milk, salt and pepper with a fork. Heat up the pan and melt the butter in it. Pour the mixture into the pan, fry under the lid for 4-5 minutes. Fold in half and serve.
No serious feast is complete without stuffed eggs. We offer a shrimp option.
4 eggs 12-16 boiled, peeled shrimp 60 g hard cheese fresh cucumber 30 g mayonnaise
Hard boil the eggs, cool, peel, cut in half and remove the yolk from the bowl. Mash with a fork. Add grated cheese, chopped cucumber, mayonnaise, a few shrimps cut into pieces to the yolks. Mix stuffing well. Stuff the egg halves (white). Top with a few whole peeled shrimp.
Bright and tender pancakes with spicy filling can be prepared in just 20 minutes. By the way, the filling can be prepared differently - cottage cheese with garlic and herbs or slightly salted fish, vegetables, cheese.
4 eggs 120 g cottage cheese 1 tbsp. l. mayonnaise 4 green onions 3 tbsp. l. flour without a slide 60 ml of water salt to taste 2 tbsp. l. vegetable oil
Whisk eggs with salt and cold water in a tall bowl until smooth. Add flour, beat again. Grease a hot frying pan with oil and pour the egg dough, spreading it over the pan with a pancake. Fry for a minute on one side, then flip and cook until done. Fry all the pancakes in the same way.
We are preparing the stuffing. In a bowl, mash the cottage cheese with mayonnaise, a pinch of salt, mix with chopped onions with a fork.
Lay the filling on the edge of the finished egg pancake with a strip, roll up. Ready!
Delicate custard on yolks is ideal for eclairs, buns, pies.
3 chicken yolks 120 g sugar 5 g vanilla sugar 500 ml milk 3 tbsp. l. corn starch (or premium flour)
In a tall bowl, beat the yolks, sugar, vanilla sugar, starch until smooth, adding a couple of tablespoons of cold milk.
Pour milk into a saucepan with a thick bottom, put on fire. When the milk starts to boil, stir in the egg mixture. Cook over low heat, stirring, until creamy.
A wonderful breakfast is a poached egg on toast with a slice of avocado.
egg 10 g vegetable oil a pinch of salt
In a small bowl, lay out the cling film so that the edges hang down. Brush the cling film inside the bowl with vegetable oil. Crack in the egg without breaking the yolk. Gather the edges of the film and tie with a thread or string.
Dip the bag of egg in boiling water and cook for a couple of minutes until the egg turns white. Carefully remove the egg pouch from the water, cut open the foil and serve the egg immediately on toast, slightly slicing!
Just a few minutes and light homemade mayonnaise will be ready!
3 chicken yolks 150 ml refined vegetable oil 50 g cottage cheese (low-fat, optional) a couple of pinches of salt 1/2 tsp. lemon juice
Put the yolks and salt into a bowl and start whisking with a mixer. The mass should turn white, it will take 3-4 minutes. Then, without stopping the mixer, start pouring in the oil in a thin stream. If you did everything right, then the mass will turn out creamy. And, if desired, at the end of cooking, add cottage cheese or half a spoonful of mustard, just beat again with a mixer. Refrigerate and serve.
2 egg whites of large eggs 120 g powdered sugar 1/2 tsp. lemon juice
The ratio of the mass of powdered sugar to the mass of proteins is 2 to 1.
Place egg whites, half of the icing sugar and lemon juice in a tall bowl. Start beating with a mixer at low speed, gradually increasing the speed of the mixer. After 5 minutes, put the rest of the powdered sugar and beat for another 10 minutes. You should get a thick and shiny cream that holds its shape perfectly.
Place the meringue in a confectionery envelope and place "marshmallows" of the same size on a baking sheet covered with baking paper or a silicone mat.
Bake in the oven at 100 degrees for one hour. Ready meringue will be easily removed from the rug.
From meringue, you can make meringues with butter cream or a luxurious Pavlova dessert.
3 large fresh eggs (only the yolks are needed) 150 g pancetta 50-60 g Parmesan cheese 200 g spaghetti garlic clove tablespoon olive oil black pepper to taste
Boil spaghetti in salted water until al dente (minus a minute from the time indicated on the package).
In a bowl, whisk three egg yolks with 40 g of grated parmesan and pepper.
Cut the pancetta into cubes or strips. In a hot frying pan with a spoonful of oil, fry the peeled garlic crushed with the back of a knife. When the garlic releases its aroma, select it, add the pancetta and fry until crispy, about 5 minutes.
With a slotted spoon (without draining the water), put the spaghetti in the pan, mix. Add a little water in which the pasta was cooked, pepper, remove the pan from the heat.
Pour the egg mixture into the skillet, stirring vigorously. Add more pasta water if needed.
Serve immediately with the remaining grated cheese. Enjoy!
Tell us what egg dishes you like!
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