How to make an egg dish. Quick egg dishes. Boiled egg dishes: recipes with photos. Simple boiled egg dishes. Pizza with egg. Sandwiches are assembled on a baking sheet

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 roundup 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 out, you can prepare scrambled eggs like this: break the egg into a greased frying pan, cover with a lid and do not turn until done. Due to the lid, the yolk will 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. Croutons with cheese

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

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.

Preparation:

1. Preheat the stove to 160°C.
2. 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.
3. Melt the butter in a preheated 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).
4. 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.
5. Tilt the pan so the omelet slides onto the plate, carefully fold it in half and serve with salsa or tomato paste sauce.

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.

Egg Variety: Cooking Egg Dishes

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.

Pomp 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 safely 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 toast and top with a 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, arrange 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. We fill the halves with the resulting mass.

Place hand torn lettuce into 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 are tasty, nutritious and varied. Eggs are prepared as an independent dish, used as an element for 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.

For one serving:

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.

The second option is “Chamomile”:

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.

Egg pancakes

These pancakes are not a separate dish, but a basis for filling with any delicious filling. They make beautiful and delicious snacks.

Products:

Six eggs;
six tablespoons of milk;
salt.
Milk can be replaced with 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.

Egg omelette with tomatoes for breakfast

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.

For the exam you will need:

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, an additional tablespoon of butter is melted here.
5. Heat the egg mixture, 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.

Classic Croque Madame and Croque Monsieur

Another traditional French breakfast dish is Croque Madame and Croque Monsieur toasts. They are similar to closed hot sandwiches.

For the classic recipe:

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.

First prepare the Bechamel sauce

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.

Sandwiches are assembled on a baking sheet

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 brown for 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. You should pay attention to its 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.

Egg baked in avocado

This recipe is worth trying for adherents of a healthy lifestyle who prefer dietary dishes for breakfast. Avocado with egg contains easily digestible proteins, a lot of fiber, monounsaturated fats that do not cause the formation of cholesterol, and B vitamins.

For one serving:

Avocado;
two eggs;
salt.

The fruits need to 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 pit hole.
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.

Pasta with egg

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.

For the base:

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 drizzle with melted butter.
4. Bake at 180ºС for about half an hour.

Potatoes with quail eggs in the oven

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.

Required:

Medium potato tubers;
the same number of quail eggs;
hard cheese;
salt,
pepper.
When serving, you can add fresh vegetables, herbs and your 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.

Chicken rolls with quail eggs

Meatloaf in puff pastry will require a little more trouble from the hostess than an everyday menu. But its taste and golden crust, like a pie, will make any meal special. This dish can even be served at a festive table.

Required Products:

Minced chicken;
bulb;
butter;
salt and pepper;
quail eggs;
flour;
ready-made 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. Boiled eggs develop noticeable bulges. 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.

Meat balls with egg

No less impressive dishes from quail eggs can be prepared simply in a frying pan.

For the meat balls you will need:

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. Season the minced meat with salt and pepper.
3. Stir in flour, milk, raw chicken egg and sauteed onion.
4. Wrap each egg in a minced cake.
5. Dip the meat ball into 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.

How to make homemade mayonnaise

Fresh eggs are included in many sauces, but the most popular is mayonnaise.

For the classic sauce you will need:

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 Provencal taste. 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 around 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.

Eggs boiled with onion skins You will need: eggs - 6 pcs., olive oil - 6 tbsp. spoons, peelings of 15 onions, sea salt - 1 tbsp. spoon

Eggs with garlic 1. Cut the eggs in half, remove the yolks. Peel the cucumber and remove seeds, chop finely. Pass the garlic through a press. 2. Mix egg yolks, cucumber and garlic with some sour cream or mayonnaise, add salt if necessary. The resulting mass...You will need: boiled eggs - 4 pcs., pickled cucumber - 1 pc., sour cream or mayonnaise - 1/2 cup, garlic - 1-2 cloves, parsley or dill - 2 bunches, salt

Pumpkin salad with egg Cut the pumpkin pulp into strips. Finely chop the eggs. Cut the onion into half rings and rinse with cold boiled water. Mix the prepared salad ingredients. For the sauce, mix kefir with parsley, chopped garlic, salt and pepper. Add...You will need: pumpkin pulp - 200 g, boiled egg - 2 pcs., onions - 2 heads, kefir - 1/2 cup, finely chopped parsley - 1 tbsp. spoon, garlic - 4 cloves, olive oil - 3 tbsp. spoons, ground black pepper, salt

Bakken (pies) with carrots and eggs From the listed products, knead the dough, put it in a warm place for 20-30 minutes. Finely chop the carrots and mix with sugar. Chop the eggs, add to the carrots along with the butter, add salt and mix. Divide the dough in half, roll each part into...You will need: wheat flour - 1 cup, pressed yeast - 1/2 teaspoon, water - 1/2 cup, sugar - 1/2 teaspoon, salt - 1/2 teaspoon, boiled carrots - 200 g, egg boiled - 2 pcs., butter - 30 g, egg - 1 pc., sugar, salt

Eggs with fish and caviar Cut the eggs in half crosswise. Separate the yolks from the whites. Mash the yolks, add mayonnaise, mustard and mix thoroughly. Fill the egg halves with the prepared minced meat. Cut the fish fillet into thin slices, roll them into a cone, insert the sharp end into the...You will need: boiled eggs - 2 pcs., cold smoked fish fillet (mackerel, salmon) - 60 g, mayonnaise - 2 tbsp. spoons, mustard - 1 teaspoon, red caviar - 2 tbsp. spoons

Pies with onion and egg For the dough, combine yeast, 50 g of sugar, 200 g of warm milk, add half the flour and mix. Place the dough in a warm place to ferment for 3 hours. Add 3 yolks, salt diluted in a small amount of water and the remaining sugar to the dough, mix....You will need: wheat flour - 1.25 kg, milk - 300 g, egg yolk - 4 pcs., sugar - 150 g, butter - 70 g, vegetable oil - 70 g, yeast - 70 g, salt - 1 pinch, onion green - 300 g, boiled egg - 8 pcs., butter - 100 g, white pepper...

Eggs stuffed with cream cheese and mushrooms Cut the eggs in half lengthwise, remove the yolks, rub them through a sieve, add cheese and ground pepper. Beat the mass. The cheese mass is placed in a pastry bag with a shaped nozzle and squeezed into the recesses of the egg whites. Sweet feather...You will need: boiled eggs - 6 pcs., melted cheese with mushrooms - 225 g, sweet red pepper - 1/2 pcs., chives - 1 bunch, mayonnaise - 200 g, green salad leaves - 6 pcs., ground red pepper

Meat rolls with egg Finely chop the onion and garlic. Cut the loaf, soak in milk, then squeeze. Add greens, onions, garlic, prepared loaf to the minced meat, salt, pepper and mix. Form 6 cakes from the minced meat, place...You will need: boiled eggs - 6 pcs., minced meat - 450 g, onions - 2 pcs., garlic - 3 cloves, chopped parsley - 3 tbsp. spoons, loaf without crusts - 100 g, milk - 1/2 cup, vegetable oil - 5 tbsp. spoon, ground black pepper, salt

Potatoes baked with eggs (2) Finely chop the onion and sauté in vegetable oil. Cut potatoes, tomatoes and eggs into slices. Place potatoes, eggs and tomatoes in a greased dish, sprinkling them with onions and parsley. Pour in the salted mixture...You will need: boiled potatoes - 7 pcs., boiled eggs - 3 pcs., tomatoes - 400 g, onions - 2 pcs., parsley - 1 bunch, vegetable oil - 2 tbsp. spoons, curdled milk - 3/4 cup, sour cream - 3/4 cup, butter - 30 g, salt

Meatloaf with egg in puff pastry Finely chop the onion, fry and cool. Mix the minced meat with salt, pepper, oregano, chopped garlic, onion and raw egg white. Cut boiled eggs into halves. Defrost the dough, lay out a 35-40 cm long layer on the table, cut...You will need: minced pork and beef - 500 g, boiled eggs - 3 pcs., onion - 1 pc., garlic - 3 cloves, raw egg - 1 pc., yeast-free puff pastry - 400 g, oregano, salt, pepper

The variety of egg dishes allows you to treat yourself to them for breakfast, lunch and dinner, to try eggs not only in basic dishes, like scrambled eggs (although it is worthy of a separate encyclopedia), but also to prepare baked goods and snacks, soups and sauces, desserts and drinks with them.

What can you cook from eggs quickly - basic cooking principles

Most egg dishes are easy and quick to prepare, with the ability to replace and add ingredients.

Despite the fact that the eggs of quails, guinea fowl, ostriches and other birds are edible, it is chicken eggs that are most in demand in world cooking.

For all recipes in which eggs are eaten raw or minimally cooked, they must be impeccably fresh and of high quality.

Recipe 1. What can be made quickly from eggs: frittata with ham and cheese

Ingredients

· a teaspoon of Provençal herbs;

· 120 g of hard cheese, such as Parmesan;

· 400 ml milk;

· 230 g ham;

· fresh tomato;

· 3-5 medium fresh champignons;

· butter;

· ground black pepper;

Cooking method

· beat eggs with milk;

· Crumble the cheese on a coarse grater and add to the eggs;

· cut the champignons into strips and fry until tender;

· cut the tomatoes into slices and simmer in butter so that some of the liquid evaporates;

· cut the ham into strips and place together with tomatoes and mushrooms in a bowl with eggs, add herbs, salt and pepper;

· Pour the mixture into a mold whose sides are greased with butter and bake in a well-heated oven for 17-20 minutes.

This Italian variation of an omelet is good because for breakfast or just a snack it can be assembled literally from eggs, milk and whatever is in the refrigerator. Any food is suitable for a frittata, even cottage cheese, and the Neapoletana frittata is prepared with pasta. In addition to baking, the frittata can be fried in a pan.

Recipe 2. What can you cook quickly from eggs: a fluffy omelette in the oven

Ingredients

· butter;

· 550 ml milk;

Cooking method

· Combine eggs with milk and add salt. The fact that they need to be combined by mixing, and not intensively whisking, is the first secret of preparing an omelette that is fluffy and airy, light and juicy, and does not fall off when it is removed from the oven;

· spread the inner surface of the mold with butter, pour in the omelette and bake at 180-190 degrees for about half an hour. The correct baking form is the second secret. Before baking, the omelette should occupy 2/3 of its height. If you cook an omelet by spreading it in a thin layer over a large area, it will always turn out low.

Recipe 3. What you can quickly cook from eggs: Florida-style scrambled eggs

Ingredients

· butter;

· garlic;

· a pair of hunting sausages;

· fresh large tomato;

· a tablespoon of Dijon mustard;

· 2 tablespoons canned sweet corn;

· a tablespoon of tomato paste;

· basil greens;

· ground black pepper;

· a slice of rye bread;

· olive oil;

Cooking method

· cut the bread slice into cubes;

· crush the garlic through a press, add it to the olive oil and apply it with a brush on all sides of the bread pieces;

Dry the crackers in the oven;

· Peel the tomato, finely chop and place in a frying pan, simmer in butter, after a minute add tomato paste and a couple of tablespoons of hot water;

· add mustard and corn to the tomatoes, salt and pepper to taste;

· cut the sausages into pieces and heat in a frying pan greased with butter;

· move them to the side and fry the eggs there;

· Place hot sausages and tomato sauce on the prepared scrambled eggs, add basil and sprinkle with croutons.

Recipe 4. What you can quickly cook from eggs: eggs Benedict

Ingredients

· 3 eggs, the freshest you can find;

· butter;

· 6 strips of bacon for frying;

· 60 g spinach;

· 4-5 tablespoons of cream;

· 3 slices of bread for toasting.

Sauce ingredients

· 3 egg yolks;

· 120 g butter;

· ground white pepper and nutmeg;

· a teaspoon of lemon juice.

Cooking method

· chop the spinach and simmer in butter for three to four minutes, pour in the cream, stir, add salt and simmer for another couple of minutes, set the dishes aside;

· carefully, without damaging the yolk, break the egg into a ladle and lower it into slightly boiling water, cook until tender for 3-5 minutes;

· fry the bread in butter;

· fry the bacon;

· Place toast on each plate, place bacon on the bread, top with a portion of creamed spinach, then a poached egg and finally pour hollandaise sauce over the warm appetizer.

Preparing the sauce:

· melt the butter in a saucepan;

· place the bowl with the yolks in a water bath, stir them, add lemon juice and beat until the mass thickens and brightens;

· Immediately after this, without ceasing to beat, pour butter into the eggs, add salt and seasonings.

Since hollandaise sauce thickens as it cools and loses its charm of taste, you should keep it warm in a water bath until the eggs Benedict covered in it are served.

Recipe 5. What can be prepared quickly from eggs: eggs stuffed with saury

Ingredients

· a can of canned saury. Instead of saury, you can take canned pink salmon or cod liver;

· mayonnaise;

· fresh parsley;

· ground black pepper;

Cooking method

· hard boil the eggs, peel and cut each in half. For the filling, you can limit yourself to their yolks or, to make the appetizer more interesting, carefully cut out part of the protein, leaving it as boats with thin walls;

· remove the pieces of fish from the jar, mash with a fork;

· crumble the egg yolk, finely chop the white;

· mix eggs with fish, finely chopped herbs and mayonnaise, pepper to taste;

· Place the filling in half the eggs and decorate with the remaining herbs on top.

Recipe 6. What can be made quickly from eggs: clafoutis

Ingredients

· 380 g cherries;

· 550 ml cream 10% fat;

· 210 g flour;

· 190-210 g sugar;

· a teaspoon of vanilla sugar;

· 30-50 ml of cherry liqueur or tincture;

· butter;

· a bag of powdered sugar.

Cooking method

· remove the pits from the cherries, place the berries in a bowl and mix with liqueur;

· mix all the sugar with flour, eggs and add cream, stir so that there are no lumps left, and the liquid resembles pancake dough;

· grease the baking dish with butter;

· pour a little dough and place in an oven preheated to 180-190 degrees for literally 5 minutes so that the dough thickens;

· lay out half the berries, pour in all the dough and lay out the remaining cherries;

Bake the clafoutis for another half hour;

· Before serving, sprinkle with powdered sugar.

Similar recipes, for which they take not cherries (or cherries) but other fruits and berries, and sometimes vegetables, meat products and mushrooms, are called flonyard.

Recipe 7. What can be made quickly from eggs: egg flan with caramel

Ingredients

· 400-500 ml cream;

· 320 g sugar;

· 2 tablespoons lemon juice;

· 3 tablespoons of water;

· butter.

Cooking method

· mix cream, eggs and granulated sugar, beating everything with a mixer or whisk;

· pour water into the bottom of the saucepan, place it over medium heat, add sugar and, stirring with a spatula, wait until it turns into liquid caramel; somewhere in the middle of this process, add lemon juice;

· grease small baking dishes with butter and pour a little hot caramel onto the bottom of each;

· carefully, so as not to mix with the caramel, pour the creamy-egg mixture into portioned molds;

· place the molds in a bowl filled with water so that it covers them halfway and bake the flan in the oven for 45-55 minutes at a temperature of 160-180 degrees;

· cool the finished flan first on the table, then in the refrigerator for a couple of hours;

To serve, tip the flan out of the ramekin onto a plate.

Recipe 8. What can be made quickly from eggs: egg custard

Ingredients

· 750 ml milk;

· 110 g butter;

· 90-100 g flour;

· 375 g sugar.

Cooking method

· Grind the eggs with sugar, add the flour and stir so that there are no lumps left;

· Place the milk in a saucepan on the stove and dissolve half the butter in it;

· add eggs gradually and boil the mixture for three minutes, bring to a boil and after a few minutes remove from heat;

· when the cream begins to cool, use a whisk or mixer to mix it with the remaining butter;

· if desired, you can add a little condensed milk, cocoa powder or cinnamon to the cream;

· Serve dessert custard with baked apples, homemade biscuits, pancakes or cottage cheese casserole, or layer and decorate a cake with it.

Recipe 9. What can you make quickly from eggs: cherry eggnog with cognac

Ingredients

· 220 ml cream;

· 300 ml cherry juice;

· 40-60 ml cherry or peach liqueur;

· 45 g sugar.

Cooking method

· Divide the eggs into whites and yolks. Grind the yolks with sugar, and put the whites in the refrigerator;

· pour cream and juice into the yolks;

· beat the chilled whites into a foam and carefully mix with the yolks;

· Pour the eggnog into glasses and pour the alcohol into the drink in a thin stream, stirring with a couple of light movements.

· when taking on any recipes with eggs, it is useful to know that with an average egg weight of 50 g, the yolk accounts for 20 g, the white - 30 g;

· egg whites will whip easily and fluffy, like a cloud, if you first keep them in the refrigerator for 24-48 hours, during which they will not only cool down, but also lose some of their moisture;

· contrary to popular belief, neither the color of the shell nor the color of the yolk affect the taste and other qualities of egg dishes;

· Powdered eggs in dishes are used mainly in baked goods and much less often in sauces and desserts.