Emperor Napoleon Bonaparte and Kaiser of Austria Franz Joseph were big fans of omelettes.
Everyone has always eaten eggs, from the beginning of time to the present day. These are not big words, but the real truth.
The ape-like ancestors of humans ate eggs, both Pithecanthropus and Australopithecus - the layers in the floor of residential caves irrefutably prove this. With the development of civilization and, as a consequence, the development of cooking, eggs took one of the central places in the cuisine of any country. Without exception.
It's funny that the world leader in egg consumption is recognized as... who do you think? Japan! Each resident of the Land of the Rising Sun eats, on average, one egg per day. And Americans, especially residents of the South, in honor of their favorite product and especially the omelet, have held the Giant Omelette Celebration every year since 1985.
Why American Southerners? Yes, simply because in the South of the United States there is a strong influence of immigrants from France. And the French are considered the kings of omelettes in the world. They say that Napoleon Bonaparte himself was his passionate admirer. According to an old legend, once Napoleon and his comrades stopped for the night in the town of Bessieres, where he was treated to a local delicacy called “chicken gift”. Having tried the “gift,” the emperor was delighted and ordered to immediately collect all the chicken eggs available in the vicinity and prepare a giant omelet from them for the entire army. In memory of this event, the Omelette Festival is held in Bessieres to this day. Two hundred years earlier than in American Louisiana.
Poached eggs are popular in France. To prepare them, add salt and a little vinegar to boiling water, make a funnel and break an egg into it. However, there is an easier way to prepare poached meat. Place cling film on the cup (before this, grease it with olive oil), press it down a little, pour the egg into it and twist the “bag”, securing it with a skewer. Then put it in boiling water and boil it. The finished poached egg can be slightly cut, put caviar there and serve with a brioche bun.
However, the Austrians dispute the primacy of the French, citing the example of their outstanding emperor Franz Joseph, who called the omelette “a wonderful gift from God.” A wonderful fact: the omelette that the Austrian emperor adored was sweet.
According to legend, the young 20-year-old Kaiser, going for a walk, was horrified to discover that he had become separated from his retinue and got lost in a dense forest. Making his way through the jungle, he finally saw a light and soon made his way to a tiny peasant hut, where he was greeted with all the cordiality. The hostess whipped up a festive omelette for Franz Joseph: she mixed milk, eggs, flour and sugar, poured the mixture into a frying pan, fried it lightly, and then with a sharp knife quickly cut all this splendor into thin strips, browned them, sprinkled them with powdered sugar, and I served it to the Kaiser along with plum compote. Franz Joseph loved the delicious dish, and upon returning home, he ordered the court chefs to prepare him a “peasant snack” every day. Since then, the sweet omelet began to be called “Kaiserschmarren” - translated from German as “Kaiser stripes”.
Experts assure that a real omelette should be very large, and it is better to enjoy it in a friendly company. This recommendation is religiously followed by chefs from the American state of Louisiana, who annually prepare a huge Friendship omelet from 5,000 eggs, 6 liters of butter, 25 liters of milk and 10 kilograms of greens and treat them to guests.
So, let's roughly go through the egg dish recipes. This is not an easy matter.
Fried eggs
For example, scrambled eggs are so easy to prepare. And all over the world there are more than 300 varieties of scrambled eggs!
Swiss scrambled eggs
Required: egg - 2 pcs., butter - 1 tbsp., cream or milk - 2-3 tbsp., Swiss cheese - to taste
Preparation: Eggs are mixed with milk or cream and scrambled eggs are cooked in a water bath. The cheese is cut into small pieces, placed on the fried eggs and wrapped. The dish is served hot.
Scrambled eggs Belgian style
Required: egg - 3 pcs., bread - 250g, cheese (grated) - 50g, ham, sausage or boiled meat - 150g.
Preparation: Cut the bread crumb into centimeter-thick slices. Break the eggs into a bowl, separating the whites from the yolks. Mix the yolks with grated cheese, spread this mixture on slices of bread, put on each slice a piece of ham, sausage or ham of the same size. Cover the top of the sandwiches with whipped egg whites and fry in oil on the opposite side. Do not turn. Season with salt and pepper and serve.
Greek fried eggs
Required: egg - 4 pcs., tomato - 2 pcs., onion - 1 pc., ham (slice) - 2 pcs., butter - 1 tbsp., flour - 1.5 tbsp., sweet wine - 1/ 2 glasses, cheese (grated) - 2 tbsp, gruviere cheese (hard Dutch type cheese) - 4 slices, lemon juice - a few drops, salt, pepper - to taste.
Preparation: Grease a deep frying pan with butter and put the tomatoes cut in half into it. Separately, fry finely chopped onion with butter until browned. Add chopped ham and flour, stirring everything together. Add salt and pepper and quench with wine. Then add the grated cheese, mix and place on the tomatoes. Place the pan in the oven for 10 minutes. Prepare eggs as follows: pour 3 cups of water and a few drops of lemon juice into a saucepan. When the water boils, carefully break the eggs, one by one, dropping them into the boiling water. As soon as the egg is covered with white, remove it with a slotted spoon and place it on the tomato. Place a slice of gruviere cheese on top of the egg. Place the pan back in the oven and keep it there so the cheese does not melt.
American Fried Eggs
Required: eggs - 2 pcs., ham - 30g, butter - 10g, tomato sauce - 30g.
Preparation: Small pieces of ham fried on a rasp are placed on the bottom of a greased frying pan; then pour in the eggs and cook the scrambled eggs until cooked in the oven. When serving, the scrambled eggs are surrounded by tomato sauce.
Omelettes
Next - omelettes. There are almost a thousand recipes in different countries of the world. Sweet, salty, spicy, with all kinds of fillings. Fried, baked, stewed. An omelet is prepared from well-beaten eggs, liquid and a small amount of flour or semolina to make the omelet denser. The eggs are first divided into yolk and white, beaten separately until foamy, and then combined in a bowl. In omelet recipes, the liquid part is usually milk, cream, water or mineral water. It is believed that it is optimal to take 1 shell of liquid for 1 egg (i.e., half the volume of the egg). The omelette can be prepared with filling by adding pieces of the filling directly to the omelette mixture, or by placing the filling on one half of the finished omelette and covering the other. There are recipes for omelettes cooked in a frying pan, on a baking sheet in the oven or steamed. Some recipes claim that the dish will be more fluffy if you cook it in a frying pan under a lid, which is greased on the inside with oil.
Italian omelette
Required: for the sauce: cream - 2 cups, butter - 2 tbsp, flour - 2 tbsp, sugar - 1 tbsp. l.
for omelettes-pancakes: egg - 10 pcs., cream - 50g or milk - 1/2 cup, currant or plum jam - to taste
Preparation: Mix the ingredients for the cream sauce in water and put on fire. You can add a little vanillin, lemon or orange zest to it. Once the sauce thickens, remove it from the heat. To make an omelet, thoroughly beat the eggs with milk or cream and bake several thin pancake omelettes from them. While the pancakes are still hot, you need to grease them with currant (plum) jam or jam. Place the tubes made from them into a dish and pour over the cream sauce.
Spanish omelette with mushrooms
Required: olive oil - 1 tbsp., butter - 15g. onions (finely chopped) - 1 pc., bacon (thin slices, with streaks of meat) - 8 pcs., potatoes (boiled, diced) - 1 pc., champignons (into 4 parts) - 8 pcs., tomatoes (into 4 parts) - 8 pcs., parsley (chopped fresh) - 1 tbsp., egg - 4 pcs., salt, pepper - to taste, cheddar cheese (grated) - 3 tbsp., parsley (chopped fresh) , bell pepper (cut into rings).
Preparation: Heat the olive oil and butter in a frying pan with a diameter of about 25-30 cm. Add the onion and sauté over low heat for about 2 minutes. Trim the bacon skin, finely chop 6 slices and place in the pan. Continue frying for about 2 more minutes. Add the potatoes and mushrooms, stir well, then add the tomatoes and parsley. Beat eggs with 1 tablespoon water, salt and pepper. Pour them into the pan and fry over low heat for 3-4 minutes until browned on the bottom. Cook remaining bacon under hot grill until crispy, then cut into strips. Sprinkle the omelette with grated cheese, place under the grill and keep there until the cheese is browned. Cut into 4 servings and garnish with bacon strips, parsley and bell pepper rings.
Norwegian omelette with herring
Required: lightly salted Norwegian herring (fillet) - 300g, egg - 8 pcs., onions - 1/2 pcs., vegetable oil, herbs, salt - to taste.
Preparation: Cut Norwegian herring fillets in half lengthwise and roll into rolls. Finely chop the onion and fry over low heat in vegetable oil. Add beaten raw egg. Place the mixture on a plate. Place herring rolls on top of the omelette. Before serving, garnish the dish with green onions and parsley.
Kaiser omelet with blueberries
Required: blueberries - 200g, egg (yolk) - 4 pcs., egg (white) - 2 pcs., sugar - 1 tbsp, flour - 1/2 cup, milk - 120 ml, honey (slightly warmed) - 1 tbsp. .l., creamy. oil - 1 tbsp, salt, vanillin - to taste, zest - 1/2 lemon, vodka - 20 ml.
Preparation: Knead the dough from yolks, honey, milk and flour. Add a little salt, vanilla, zest and vodka. Beat the whites with sugar into a strong foam and very carefully fold into the dough. Melt the butter in a frying pan and simmer the blueberries in it (just a little - the berries should become shiny). Pour the batter over the berries and stir lightly. Bake in the oven: 10 minutes at 220C, then 10 minutes at 160C. Then, using a spatula, divide the omelette into 4 parts and carefully turn them over (if necessary, add a little butter). Using 2 spatulas, divide each quarter into small pieces (about 3*3 cm), place on a plate, sprinkle with powdered sugar.
Jamaican omelette
Required: egg - 2 pcs., pineapple - 80g, powdered sugar - 1 tsp, rum - 0.8 cups, milk - 2 tsp, starch - 1/3 tsp, vanillin, butter - to taste.
Preparation: Peel the pineapple, cut into cubes, sprinkle with powdered sugar and pour in rum. Separate egg whites from yolks. Beat the whites into a thick foam. Grind the yolks until white with powdered sugar, add milk, starch, a little vanillin and finally the whites. Mix. Heat a frying pan, melt butter in it, pour in the egg mixture and fry it on both sides. Place rum-soaked pineapple in the middle of the omelette, fold the omelette in half, place on a greased baking sheet and place in the oven for 10 minutes. Pour rum over the finished omelette and add sugar to taste. Just before serving, set the rum on fire.
Snacks with eggs
Snacks with eggs are a separate and varied category. Again, there are dozens of species in each country.
Eggs "in the nest"
Required: egg - 4 pcs., potatoes - 6-8 pcs., sour cream - 1/2 cup, melted butter - 2 tbsp. l., salt, pepper - to taste.
Preparation: Boil the potatoes until tender, add sour cream and pound with a masher to make a puree. Place the puree in a greased form or frying pan, smooth it out and make 4 indentations. Drop an egg into each cavity, add salt and bake in the oven until the eggs are fully cooked.
Snack with Russian vodka, recipe from the chef of the Metropol restaurant
Required: egg - 2 pcs., spiced sprat 8 pcs., rye bread 4 pieces, cucumber, 4 sprigs of dill
Preparation: Boil the eggs hard, peel the sprat from the backbone and head, put half an egg, 2 sprats, a slice of cucumber, and a sprig of dill on each piece of bread. Secure with a toothpick if necessary.
Jellied eggs
Required: egg - 1 pc., meat salad - 100g, butter - 10g, meat jelly - 100g, green salad - 10g, sweet pepper - 5g, greens.
Preparation: In egg-shaped molds, make a shirt from transparent meat jelly, decorate it with parsley leaves and pieces of red capsicum. Place one cold hard-boiled egg in each mold, pour in the jelly and cool. When serving, place the eggs from the molds onto a plate with the meat salad. Along the side of the dish, release butter mixed with spinach puree in the form of leaves from a pastry bag with a tip, and place pieces of jelly in the shape of triangles or diamonds between them. Place a small bunch of lettuce leaves on top of the salad.
Egg drinks
You can also drink eggs. Don't you remember children's eggnog? Today, with the advent of blenders, there are many options for vitamin cocktails with the addition of eggs.
Raw egg drink
Required: quail eggs - 4-5 pcs., fruit juice, red wine or coffee - to taste, honey or sugar - to taste.
Preparation: Take 4-5 quail eggs, beat in a glass, add fruit juice, red wine or coffee, add honey or sugar to taste. This highly nutritious drink can be consumed daily.
Hot honey eggnog
Required: yolk - 1 pc., honey - 40 g, hot milk - 80 ml.
Preparation: In a mixer, beat the egg yolk and honey thoroughly. Pour the finished mixture into a glass and pour hot milk in a thin stream, stirring the drink thoroughly.
In many countries, breakfast begins with an omelet or scrambled eggs. Nutritionists consider eggs one of the best foods for a morning meal. The protein-rich product provides the body with a powerful energy reserve, due to which you can overcome the feeling of hunger for a long time. Basically, eggs are fried and boiled hard or soft-boiled. Even with a stretch, such a menu cannot be called rich. And sooner or later you will get tired of it, unless, of course, you diversify it. Egg dishes can be prepared and served in many ways. There are a huge number of variations in the arsenals of chefs, from which we have selected 8 ideas on how best to do this.
- Scramble according to Andrew Carmellini's recipe -
Ingredients for 2 servings:
6 large eggs, beaten
1/4 cup + 2 tbsp. heavy cream
1 tbsp. butter
110 gr. smoked salmon, cut into 0.5 cm thick pieces.
Caviar, thinly chopped parsley and sour cream for serving
Toast or bagels to serve
Kosher salt
Preparation:
In a medium skillet, combine beaten eggs with heavy cream and 1/2 tablespoon butter. Cook eggs over moderately low heat, whisking constantly, until lumps form, 5 to 7 minutes. Remove the pan from the heat.
Gently stir the remaining 1/2 tablespoon butter into the eggs and season lightly with salt. Place toast on a plate and scramble on top. Add fish, caviar, parsley and sour cream and serve.
- Omelette tortilla according to Heidi Swanson's recipe -
Ingredients for 1 serving:
2 tbsp. sour cream
A pinch of ground cumin
1 tsp olive oil
2 large eggs, beat
1 corn tortilla
3 tbsp. grated parmesan
Chopped onions and pitted green olives for serving
Kosher salt
Preparation:
In a small bowl, mix sour cream with cumin and season with salt. Heat olive oil in a frying pan with a diameter of 15 cm. Add the eggs and cook over moderate heat without stirring until firm at the edges, about 1 minute. Place the tortilla over the eggs, press down gently and cook until the eggs are set, about 2 minutes. Flip the eggs and tortilla over and sprinkle with half the cheese. Continue cooking for about 2 minutes until golden brown. Place tortilla on a plate. Top with remaining cheese and green onions and olives. Serve with a dollop of sour cream seasoned with cumin.
- Chicken hash with fried egg according to Jonathan Waxman's recipe -
Ingredients for 4 servings:
2 tbsp. butter
2 tbsp. olive oil
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
2 large jalapenos, seeds removed and minced
2 cloves garlic, minced
1/2 tsp. finely chopped thyme
Kosher salt
Freshly ground pepper
1 large baked potato, cut into cubes
2 cups chopped or shredded cooked chicken
4 large eggs
Grated Parmesan for serving
Preparation:
In a large cast iron skillet, melt the butter with the olive oil. Add the green pepper, onion, garlic, jalapeño, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring, until softened and slightly discolored, about 7 minutes. Add the potatoes and chicken and press the mixture down with a spatula. Cook over high heat until a crust appears on the bottom, about 5 minutes. Turn hash occasionally and cook until golden brown on other side, 3 to 5 minutes.
Use a spoon to make 4 indentations. Break an egg into each, add salt and pepper. Cover the pan and cook over moderate heat until the whites are set, about 4 minutes. Sprinkle hash with grated cheese and serve.
- Tortilla soup according to Molly Yeh's recipe -
Ingredients for 4-6 servings:
1/4 cup olive oil
1 medium onion, finely chopped
2 bell peppers, finely chopped
1 jalapeno, seeded and chopped
1 clove garlic, minced
1 tbsp. chili powder
1 tbsp. cumin
1 tsp unsweetened cocoa powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
450 gr. pork sausages, remove film
One 800 gr. can of chopped tomatoes
4 cups chicken broth
Vegetable oil for frying
Six corn tortillas, cut
2 lime wedges + for serving
4 large eggs, lightly beaten
3/4 cup fresh corn kernels
Sliced avocado
Sour cream
Fresh cilantro
Shredded Monterey Jack or Queso Blanco cheese
Freshly ground black pepper
Preparation:
Heat olive oil in a large saucepan. Add onion and pepper and cook, stirring, over moderately high heat until onion is soft and translucent, 5 to 7 minutes. Add jalapeno and garlic and cook for 1 minute. Add chili powder, cumin, cocoa, oregano, paprika, cayenne pepper, red pepper, salt, black pepper and sausage. Cook, breaking up the sausages with a wooden spoon, until the sausages are lightly browned, about 7 minutes.
Add tomatoes and chicken broth and bring to a boil. Reduce heat and continue cooking for 20 minutes. Meanwhile, pour vegetable oil into a frying pan to a height of 1 cm and heat. Fry tortilla strips in batches for 3 minutes until crisp. Place on a paper towel and immediately sprinkle with salt and squeeze the lime.
Increase the heat and bring the soup to a boil, use a spoon to twist a funnel in the broth and pour the eggs into it. Continue stirring until the eggs are cooked, about 30 seconds. Add corn. Ladle the soup into bowls, add tortilla chips, avocado cubes, sour cream, fresh cilantro and shredded cheese.
- Scramble with green onions according to Hugh Acheson's recipe -
Ingredients for 2 servings:
4 large eggs
1 tbsp. water
1 tbsp. butter
4 green onions, thinly sliced
1/4 tsp. kosher salt
Freshly ground pepper
Preparation:
In a medium bowl, whisk eggs with water, salt and a generous pinch of pepper. Melt butter in a small frying pan. Add green onions and cook over moderate heat, stirring, until softened, about 4 minutes. Add eggs; cook over moderately low heat, stirring, until small lumps form, about 2 minutes.
- Shakshuka according to Michael Anthony's recipe -
Ingredients for 4 servings:
3 tbsp. olive oil
110 gr. bacon, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 large bunch chard, stems chopped, leaves whole
4 cups prepared tomato sauce
1 tsp dried basil
8 large eggs
3 tbsp. grated parmesan
1/4 cup finely chopped parsley leaves
A pinch of crushed red pepper
Kosher salt
Freshly ground black pepper
Preparation:
Preheat oven to 175°C. Heat olive oil in a large ovenproof skillet. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring, until the stems soften, about 5 minutes. Add tomato sauce, dried basil and red pepper and simmer until sauce thickens, about 15 minutes. Season with salt and pepper.
Meanwhile, in a large saucepan of salted boiling water, blanch the chard leaves for 3 minutes. Drain the water and let the leaves cool slightly. Squeeze out excess water. Form small piles of leaves and place them in the sauce.
Crack the eggs between the chard leaves. Transfer the pan to the oven and bake for 12 to 15 minutes until the egg whites are set and the yolk is semi-runny.
Sprinkle the dish with cheese and let stand for 5 minutes. Sprinkle with fresh parsley and serve.
- Poached eggs according to the recipe of Jean-Georges Vongerishte -
Ingredients for 4 servings:
Four slices of bread about 1 cm thick.
Olive oil for lubrication
1/4 cup grated Parmesan
4 pieces thinly sliced smoked salmon
4 large eggs
Preparation:
Preheat oven to 220°C. Fill a medium saucepan with water and bring to a boil. Place the bread on a baking sheet and grease with oil. Bake for 8 minutes or until crisp. Sprinkle Parmesan cheese on top and bake for about 2 minutes more or until cheese is melted.
When the water in the pan comes to a boil, reduce the heat to medium-low. Crack the eggs, one at a time, into a small sieve and strain the excess whites through. Then lower the sieve into gently boiling water and cook for about 3-4 minutes. Carefully place the eggs on paper towels and gently pat dry. Place the toast on a warm plate and top with the salmon and eggs.
- Egg bun according to Justin Chapple's recipe -
Ingredients for 12 servings:
12 large eggs
170 gr. thinly sliced baked ham
1 cup chopped herbs (parsley, tarragon and onion)
1 tbsp. fresh lemon juice
12 buns, cut into two and lightly toasted
Kosher salt
Pepper
Preparation:
Preheat oven to 175°C. Pour 1 tablespoon of water into each muffin cup. Break the eggs into the ramekins and season with salt and pepper. Bake the eggs for 13-15 minutes until the whites are set but the yolks are still runny. Using a slotted spoon, place the eggs on a plate.
Fry the ham in a frying pan over moderate heat for about 2 minutes. In a small bowl, combine the herbs with the lemon juice and season with salt and pepper.
Place the buns, cut side up, on plates. Add ham, eggs and herbs.
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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 at 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.
Baked egg in avocado
You will need:
- 4 large eggs
- 2 ripe avocados
- olive oil
- salt, pepper, favorite seasonings
How to cook:
- Preheat the oven to 200 degrees.
- Cut the avocado in half and remove the pit. Remove 2 tsp. pulp so that there is enough space for the runny egg.
- Break the egg and carefully pour into the avocado. Sprinkle with salt, pepper, seasonings.
- Place in the oven and cook for about 15 minutes until desired doneness.
Sandwich "Croque Madame"
Croque-monsieur (from the French croquer - “crunch” and monsieur - “lord”) is a famous French sandwich with cheese and ham. The Croque Monsieur, which is served on top with a fried egg, is called Croque Madame, in memory of the women's hats of that time.
You will need:
- 2 eggs
- 4 slices of bread or loaf
- 50 g butter
- 4 large slices of cheese
- 2 large slices of ham
- 2 lettuce leaves
- salt, pepper, favorite seasonings
How to cook:
- Lightly grease the bread slices with butter and fry in a dry frying pan on one side until golden brown. Turn it over. Remove 2 slices from the pan; you will need them a little later. Place a slice of cheese on the remaining 2 slices of bread and cover until the cheese melts slightly.
- Place the ham on top of the cheese, cover with lettuce, add another slice of cheese and cover with the reserved pieces of bread. Cover and cook for about 30 seconds. Remove sandwiches from pan.
- After heat treatment, the lettuce leaf does not take on a very aesthetic appearance, so you can do without it and simply serve the sandwich with fresh salad.
- To make the egg the size of the sandwich, use a special form or a foil ring. Cook the fried egg to your desired doneness, add seasonings and place on top of the sandwich.
Eggs baked in jacket potatoes
A hearty dish for a family dinner can turn into an excellent appetizer for the holiday table.
You will need:
- 4 baked potatoes
- 4 tbsp. l. butter
- 4 medium eggs
- green onions, sausage, cheese
- salt pepper
How to cook:
- Cut off the top of each baked potato and use a spoon or fork to make a small indentation. We spread 1 tbsp. l. butter for each potato. Salt and pepper.
- Then break 1 egg into each “bowl”. Place the desired filling on top: sausage, onions, herbs, cheese... Sprinkle with your favorite seasonings on top.
- Bake in an oven preheated to 190°C for about 10 minutes or until the eggs are cooked to the desired doneness.
Baked eggs with sausages and cherry tomatoes
A warm and tasty dish for leisurely morning breakfasts with family or loved ones.
You will need:
- 100 g smoked sausages
- 4–6 slices bacon
- 4 eggs
- 100 g cherry tomatoes, halved
- 1 tsp. oregano
- olive oil
- salt pepper
How to cook:
- Preheat the oven to 200 degrees.
- Grease a baking tray and place sausages and bacon. Cook until lightly browned. About 10 minutes.
- Remove the tray from the oven and move the bacon and sausages around so that there is empty space around them for 4 eggs.
- Carefully break the eggs into the empty spaces without damaging the yolk.
- Add the cherry halves and season with oregano, salt and pepper.
- Cook in the oven until desired doneness.
Salad with avocado, bacon and egg
You will need:
- 4 large hard-boiled eggs, diced
- 1 avocado, diced
- 2 pcs. green onions, thinly sliced
- 4 slices bacon, cut into small pieces and cooked to desired doneness
- 100 ml low-fat yoghurt
- 1 tbsp. l. sour cream
- 1 lime
- 1 tbsp. l. fresh chopped dill
- salt pepper
How to cook:
- Place eggs, avocado, green onions, and bacon into a salad bowl and set aside.
- In a bowl, whisk yogurt, sour cream, add lime juice, dill, salt and pepper. Beat well again.
- Pour yogurt dressing into the salad mixture and mix well. Garnish with dill and bacon slices.
Fried eggs in onion rings
You will need:
- 3 large eggs
- 1 large onion
- olive oil
- salt, pepper, favorite seasonings
How to cook:
- Cut the onion into rings. Take the widest ones, maybe 2 layers.
- Heat olive oil in a frying pan and fry the rings until golden brown. Then turn over and fry the other side.
- Pour one egg into each ring so that the yolk remains intact and does not spread. Add salt, pepper, seasonings.
- Cook as you would a regular fried egg until the white is firm and white, the yolk should still be runny.
- Before serving, the dish can be decorated with lettuce leaves or any vegetables.
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.
You will need:
For the salad:
- 200 g salad mix
- 200 g green beans with stems cut off
- 6 hard-boiled eggs, halved
- 6 slices bacon, fried until crispy and cut into pieces
- 1 PC. red onion, thinly sliced into half rings
- 1 cup croutons
For refueling:
- 70 g grated Parmesan cheese
- 3 tbsp. l. olive oil
- 2 tbsp. l. white vinegar
- 1 tbsp. l. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 clove minced garlic
- salt and freshly ground pepper
How to cook:
- Place the salad in a large salad bowl and set aside.
- Boil green beans in boiling salted water for 3 minutes. Rinse beans in cold water to cool. Add green beans to salad.
- Place chopped eggs, bacon, onion and croutons in a salad bowl.
- In a bowl, combine Parmesan cheese, olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper. Beat until smooth. If you want a thinner consistency, add 1-2 tbsp. l. water and continue whisking.
- Pour the dressing into the egg-vegetable mixture, mix thoroughly and serve.
Fried eggs with Brussels sprouts
You will need:
- 8 slices smoked chicken or turkey
- 1 PC. shallots, sliced into thin half rings
- 300 g peeled and shredded Brussels sprouts
- 1 tbsp. l. apple cider vinegar
- 4 large eggs
- olive oil
- salt pepper
How to cook:
- Fry chicken or turkey slices in a large frying pan over medium heat with 2 tsp. olive oil until golden brown. Using a slotted spoon, remove the slices from the pan.
- Place chopped shallots in a frying pan, add 1 tsp. olive oil, sprinkle with salt and pepper and fry until lightly browned.
- Add Brussels sprouts and vinegar to the onions. Cook it until lightly browned but retaining some crunch, about 5 minutes. Add chicken or turkey slices and mix everything together.
- Break the eggs into the frying pan over the vegetable mixture so that the yolk remains intact. Reduce heat to low and cook to desired doneness.
They say that in the tale of the Ryaba Hen there is a myth about the origin of the world. To save Humpty Dumpty, who has fallen from the wall (an ordinary egg, in fact), the entire royal cavalry and the entire royal army are rushing. The beauty Helen the Beautiful, because of whom the many years of the Trojan War broke out, according to legend, was born from an egg. The death of Koshchei the Immortal was hidden in him. But here’s the thing: most modern people treat eggs only as a tasty and healthy product. Eggs have been eaten from the beginning of time to the present day - fortunately there are many of them in the world. Chicken ones are the most familiar and popular. Turkeys are champions in vitamin D content and are an excellent means of preventing rickets in children. Goose ones have an unusual smell and taste and are large: each one can replace four chicken ones when cooked. An omelet from one ostrich egg can feed eight to ten people at once, and the meal will be not only satisfying, but also (due to its low cholesterol content) healthy. And don’t write off turtle eggs: Tom Sawyer’s pirate gang, who settled on a river island, organized luxurious feasts with scrambled eggs from them, and modern lovers of exotic cuisine have reached unprecedented heights in their preparation. Today, even muffins and pastries are made from turtle eggs, and gourmets cook soup with them, adding rice wine and lily petals.
Another exotic dish is crocodile eggs. It cannot be called particularly popular. Mother crocodiles have long been in the habit of fiercely defending their offspring, but modern man has bypassed this barrier. Special farms not only supply the product to restaurants for tourists craving spicy gastronomic sensations, but also regularly organize championships in eating boiled crocodile eggs. In Thai restaurants you can order snake eggs (they say they taste like potatoes) and a dish made from the eggs of red forest ants. In Japan, people enjoy eating sushi with octopus eggs. In Cambodia, the best way to have a snack on the go is considered to be balut - a boiled duck egg with an almost fully formed chick inside. But all this is exotic, far from us. Therefore, let us return to our usual chicken eggs and remind you that, in addition to protein, folic acid and the powerful antioxidant selenium, they contain useful amino acids that allow the body to build new tissue. As for the set of vitamins and minerals, then every egg is not simple - golden! By eating one egg per day, you enrich your body for the whole day. Therefore, it’s not just that breakfast in thousands of homes begins with a soft-boiled egg, an omelet or fried egg - hot, whispering and shyly looking out of the frying pan with bright orange eyes. Eat eggs - Emperor Franz Joseph knew what he was talking about.
Salad with salmon and caviar
For 4 persons: salmon steaks - 1 pc., quail eggs - 12 pcs., cherry tomatoes - 150 g, arugula - 1 bunch, garlic - 1 clove, lemons - 1 pc., thyme - 1 sprig, red caviar, olive oil, balsamic vinegar, salt, ground black pepper
Hard boil the eggs. Wash the steak, dry it, sprinkle with lemon juice, salt and pepper. Wrap in a sheet of parchment paper along with a lemon wedge, a clove of garlic and a sprig of thyme. Bake in an oven preheated to 200°C for half an hour. Cut tomatoes and eggs in half. Cool the salmon slightly and break it into small pieces. Place caviar on the egg halves. Place arugula, pieces of salmon and tomatoes on plates, season with olive oil and balsamic vinegar. Serve garnished with eggs and red caviar.
167 kcal
Cooking time 40 minutes
3 points
Scotch eggs
For 6 persons: eggs - 7 pcs., pork - 300 g, roast beef - 300 g, salt - 1 tsp, dried basil - 1 tsp, grated nutmeg - 0.5 tsp, oil for deep frying - 800 ml
Boil six eggs (for 4-5 minutes). Clean the meat from veins and excess fat, make homogeneous finely chopped minced meat. Add a raw egg to the minced meat and knead well. Add salt, season with spices, mix. Divide the minced meat into 6 equal parts, make an oval cake a little less than 1 cm thick from each and tightly wrap the eggs in them, making the seams overlap and carefully aligning them. Pour oil into a frying pan or small saucepan and heat it over medium heat. Fry the minced eggs until brown, turning frequently. Place the finished eggs on a clean towel to remove excess fat. The dish can be served either hot or cold with vegetables.
Calorie content of one serving per 100 g 511 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 5 points
Salad with beans and boiled egg
For 4 persons: eggs - 5 pcs., natural yogurt - 200 g, canned beans - 1 can, canned corn - 0.5 cans, canned green peas - 0.5 cans, cherry tomatoes - 150 g, white croutons - 150 g, salt, onion green, greens (any)
Boil the eggs hard, cool and cut into quarters. Finely chop the green onions (amount to taste). Pour excess liquid from cans of beans, corn and peas, mix them in a separate bowl, add green onions and croutons. Season with yoghurt and salt. Place quartered eggs around the edge of the plate and a mixture of beans, corn and peas in the middle. Garnish with cherry tomatoes and herbs.
Calorie content of one serving per 100 g 110 kcal
Cooking time 30 minutes
Difficulty level on a 10-point scale 3 points
Eggnog with cognac
For 4 persons: eggs - 4 pcs., 20% cream - 1 l, vanilla sugar - 100 g, cinnamon - 1 stick, ground cinnamon - 1 tsp, nutmeg, cognac
Separate the whites from the yolks. Mix the yolks thoroughly with sugar. Pour the cream into a saucepan, put on fire and bring almost to a boil, adding a cinnamon stick for flavor. When bubbles appear in the pan with the cream, remove from the heat, pour into the yolks in a thin stream, mix thoroughly, pour the resulting mixture back into the pan, put it on the lowest heat and cook until thickened for 10-12 minutes, stirring constantly. Add ground cinnamon and grated nutmeg to taste. Pour cognac to taste into the prepared hot eggnog and serve.
123 kcal
Cooking time 20 minutes
Difficulty level on a 10-point scale 2 points
Omelet rolls with cheese and bacon
For 6 persons: eggs - 4 pcs., milk - 3 tbsp. l., corn starch - 1 tsp., soft curd cheese - 100 g, dill - 6 sprigs, avocado - 1 pc., tomatoes - 1 pc., raw smoked bacon - 6 strips, lemon juice, salt, ground black pepper , ghee
Beat eggs with milk, 2 tbsp. l. water and starch. Add salt and pepper to taste. Grease a non-stick frying pan with oil and heat over medium heat. Pour a third of the egg mixture into the pan, spread evenly, turning the pan in a circular motion, fry until the omelette is firm, carefully turn over and fry on the other side. Fry two more servings in the same way. Peel the avocado, remove the pit, cut the pulp into slices, sprinkle with lemon juice. Chop the dill, cut the tomato into slices, remove the seeds, finely chop the pulp, mix with cottage cheese and dill, add salt and pepper. Spread the omelettes with cheese filling, place the avocado on top, and roll into rolls. Serve wrapped in bacon slices.
Calorie content of one serving per 100 g 211 kcal
Cooking time 20 minutes
Difficulty level on a 10-point scale 4 points
Omelet with vegetables “Morning”
For 1 person: eggs - 2 pcs., 10% cream - 1 tbsp. l., tomatoes - 1 pc., shallots - 1 pc., green basil - 5 leaves, grated hard cheese - 1 tbsp. l., butter - 1 tbsp. l., salt
Peel the onion and chop thinly. Cut the tomatoes into cubes, chop the basil finely. Whisk eggs with cream and salt. Melt the butter. Fry onion and tomatoes until soft. Add basil and egg-cream mixture. Fry the omelette until done. Sprinkle hot omelette with grated cheese.
Calorie content of one serving per 100 g 156 kcal
Cooking time 20 minutes
Difficulty level on a 10-point scale 4 points
Green cream soup with egg
For 4 persons: meat broth - 1.5 l, spinach - 300 g, broccoli - 200 g, sorrel - 100 g, green onions - 50 g, eggs - 2 pcs., sour cream - 2 tbsp. l., salt, ground black pepper
Bring the broth to a boil. Wash the broccoli, dry it, separate it into florets and place it in boiling broth. Remove the finished broccoli from the pan with a slotted spoon, rub through a sieve or grind in a blender. Transfer to a saucepan. Wash the spinach, green onions and sorrel thoroughly and chop finely. Dip into soup. Add salt and pepper to taste. Hard boil the eggs, peel and cut in half. Pour the soup into bowls, add sour cream, and put half an egg in each bowl.
Calorie content of one serving per 100 g 320 kcal
Cooking time 30 minutes
Difficulty level on a 10-point scale 4 points
Chocolate Pavlova Cake
For 10 persons: eggs - 4 pcs., milk - 150 ml, 35% cream - 200 ml, sugar - 330 g, cocoa (without sugar) - 3 tbsp. l., wild berries - 250 g, apple cider vinegar
Separate the whites from the yolks (reserve three yolks). Pour the whites into a bowl, add a couple of drops of apple cider vinegar, beat with a mixer, gradually adding sugar (200 g). Add cocoa and continue beating until stiff peaks form. Spread baking paper on baking sheets, draw three circles with a diameter of 24 cm on it with a pencil, and use a pastry bag to place the whipped mixture into them. Preheat the oven to 170°C, place the baking sheets in it and immediately reduce the temperature to 130°C. Bake for 1 hour 15 minutes, cool in the oven with the door ajar, and carefully transfer to a plate. Pour milk and cream into a saucepan and bring almost to a boil. Beat three egg yolks thoroughly with the remaining sugar, add milk and cream, beat again until a homogeneous consistency is obtained, briefly put the mixture on the fire, let it thicken, and cool. Assemble the cake, alternating the baked base with the filling. Decorate the top cream layer with wild berries.
Calorie content of one serving per 100 g 235 kcal
Cooking time 2 hours
Difficulty level on a 10-point scale 6 points
D.z. Prepare any egg dish. creatively design, make a presentation for your dish, name it. Bring a presentation. on a flash drive (in any program convenient for the student) or written in a notebook with a photo attached.
prepared by nature itself, with a delicate, pleasant taste. They occupy a special place in the diet of modern people.
Eggs and egg products are widely used in cooking. In the cuisine of the peoples of the world you can find about three thousand recipes for dishes made from them: poached (cooked “in a bag” - without shell); mollet (without shell in jelly) (Fig. 15); fondue (creamy dish); scrambled eggs huevos (cooked on flatbread); bruie (egg porridge), etc. In terms of taste, eggs go well with many products - dairy, vegetables, fish, meat. Therefore, they are used to prepare not only independent dishes, but also cold appetizers, soups, main dishes, and sweet dishes. They are also used for preparing seasonings, sauces, dough products and decorating dishes.
Rice. 15. Mollet
Various properties of egg white are used as a substance: a binder (in dough, casserole, pancakes, minced meat); lightening (in broths, jelly, aspic, marshmallows); foaming agent (in cream, meringue cakes, marshmallows). Egg yolk is used to prepare some confectionery flour products and dietary dishes. It helps improve taste, increase their nutritional value and calorie content. Depending on the method of heat treatment, egg dishes are divided into boiled, fried and baked. Steaming is used to prepare dietary dishes.
Boiled - the simplest, but ready-made egg dishes (Table 4). Eggs are boiled in the shell, without the shell, steamed, and egg porridge is prepared. Attention! When boiling eggs in their shells, it is best to immerse them in cold, salted water. The time must be counted from the moment the water boils.
Table 4. Boiled egg dishes
Fried - hot dishes cooked in a frying pan with fat at a temperature of 150-160°C. These include scrambled eggs and omelettes (Table 5). When preparing natural scrambled eggs (from only products) while maintaining the shape of the yolk, you get fried eggs! If you use additional products (meat products, vegetables, bread, etc.) you get scrambled eggs with a side dish. An omelet made from eggs, melange or egg powder with the addition of liquid (milk, water or cream) is called natural.
When additional products (cheese, vegetables, meat products, mushrooms, etc.) are mixed with the omelette mixture, a mixed omelette is obtained. If additional products are added to an omelette as a filling, you get a stuffed omelette.
Table 5. Fried egg dishes
Baked - hot dishes cooked in the oven at a temperature of 180-200°C. These include natural omelette, mixed omelette (Fig. 16) and drachena (flour and sour cream are added to the omelette mixture). Dishes are prepared in a portioned frying pan or on a baking sheet in the oven. Serve in a portioned frying pan or cut into portions of different shapes and transfer to a snack plate. When serving, pour over melted butter.
Rice. 16. Mixed omelette (baked)
The following requirements apply to the quality of prepared egg dishes:
- boiled eggs must be clean, without cracks or sagging from cracks, and well peeled; there should be no dark layer on the surface;
- Fried eggs should have a semi-liquid yolk that has retained its shape without white spots from salt; the white is dense, but without dried edges; the bottom of the scrambled egg is not contaminated; in scrambled eggs with a side dish, the products should be lightly fried, the cut shape should be uniform;
- The fried omelette should be slightly brown, with a crispy crust, and shaped like a pie; in a mixed omelet, the products should be finely chopped and distributed evenly throughout the mass; in a stuffed omelette, the side dish should be juicy and seasoned with sauce;
- the baked omelette should have a slightly browned crust on the surface; The fry should be dense, well baked, the surface should not be burnt.
To prepare egg dishes, various kitchen utensils, utensils and tools are used (Fig. 17).
Rice. 17. Kitchen utensils, cutlery and tools: a - a special frying pan with a recess for the yolk; b - portioned frying pan; c - spoon for preparing poached eggs; g - egg cutter; d - cups and egg stand; e - blender; g - mixer; h - egg boiler
Attention! The egg shell may contain microorganisms that contribute to the occurrence of infectious diseases. Therefore, before preparing egg dishes, you should perform their primary processing:
- determine the freshness of eggs;
- process thoroughly (the eggs are washed with warm water, preferably in a solution of baking soda (2 tablespoons per 1 liter of water));
- rinse with boiled water.
BASIC TERMS AND CONCEPTS
Boiled, fried and baked egg dishes, scrambled eggs, omelettes, scrambled eggs
QUESTIONS AND TASKS
- What dishes can be prepared from eggs?
- What are the methods of heat treatment that are used to prepare egg dishes?
- Why do you think you need to be careful when pouring the mixture into a frying pan?
- What is drachena?
- What are the requirements for the quality of prepared egg dishes?
PRACTICAL WORK No. 2. COOKING EGG DISHES
- Study the technological map 1.
- Choose a dish from the proposed card.
- Set up a study space for work.
- Prepare the dish according to the technological map.
- Set the table.
- Serve the prepared dish.
- Organize your study area.
Technological map 1. Cooking dishes from eggs
Hard-boiled eggs with green mayonnaise
Equipment: saucepan, colander, kitchen knives and cutting boards with markings, spoon, saucer, snack plates, slotted spoon.
Ingredients (for 1 serving): 1 egg, 20 g mayonnaise, 30 g green salad, parsley or dill, salt to taste
- Boil the eggs hard.
- Cool the eggs in cold water.
- Rinse the salad with warm water and rinse with boiled water.
- Finely chop the salad.
- Prepare “green mayonnaise”: season the salad with mayonnaise, stir.
- Peel the eggs.
- Cut the eggs into four parts.
- Place lettuce leaves on a snack plate and place a cut egg on them.
- Pour green mayonnaise over the eggs.
- Arrange the prepared dish
Fried egg
Equipment: portion frying pan, colander, kitchen knives and cutting boards with markings, saucer, snack and pie plates.
Ingredients (for 1 serving): 2 eggs, 10 g butter, green onions or parsley and dill, salt to taste
- Perform primary processing of eggs.
- Check the quality of the eggs.Attention!The egg is broken with the blunt end of a knife with a sharp blow in the middle of the eggshell.
- Remove the frying pan from the heating element, pour out the contents of the saucer, and salt the scrambled eggs.Attention!Only the whites should be salted.
- Fry the scrambled eggs until the whites have completely coagulated (2-3 minutes).
Omelet with cheese
Equipment: portion frying pan, colander, kitchen knives and cutting boards with markings, whisk, grater, glass, saucer, snack and pie plates.
Ingredients (for 1 serving): 2 eggs, 50 g hard cheese, 1/2 cup milk or cream, 10 g butter, parsley or dill, salt to taste
Cooking sequence
- Perform primary processing of eggs.
- Grate the cheese.
- Prepare 1/3 of a glass of milk.
- Pour a small amount of milk into a bowl.
- Check the quality of the eggs.
- Add egg to milk.
- Beat the egg mixture.
- Pour in the remaining milk and beat the mixture.
- Add grated cheese to the omelette mixture and stir.
- Melt butter in a portioned frying pan.
- Pour the omelette mixture into the frying pan and place in the oven.
- Bake until golden brown.
- Garnish the prepared dish with herbs.
- Release in a portioned frying pan, which is placed on a snack plate, previously covered with a paper napkin.
