Russian cooking for men. All about egg dishes

Eggs can also be baked in the oven. Punctured eggs from two sides on a baking sheet are placed in the oven and turn over every 3 minutes. After 10 minutes, the eggs will be ready.

Flavored eggs

Hard boiled eggs, peeled and punctured in several places. Pour a little cold water into the pan, add tea, salt, sugar and bring to a boil. Then we put the peeled punctured eggs and continue cooking with mild heating until the eggs turn light yellow. After this, remove the eggs, cool, cut into slices.

In addition to the light yellow color, the eggs acquire the taste and aroma of tea.

Composition: 2 eggs

10 g of tea

2 g of salt

2 g sugar

Scotch eggs

Boiled peeled eggs are breaded with flour. We divide raw minced meat into 4 parts and roll it out on a flour-sprinkled surface in the form of cakes.

We put an egg in the center of each and wrap a cake, giving it the shape of a ball (there should be no cracks!). Dip each ball in a beaten egg, and then in breadcrumbs, breaded so twice. Deep-fry for 5—6 minutes at 185°C. Serve cold.

Composition: 2 eggs

150 g minced meat

wheat flour for sprinkling

10 g breadcrumbs

deep-frying fat

salt to taste

Egg porridge

In the stewpan or pan with a thick bottom, we release the eggs, beat them with a whisk, add the filtered milk (water), melted butter and boil, continuously stirring with a wooden spatula, at a temperature not exceeding 80°C until a porridge-like state. During cooking, we introduce salt to taste.

Ready egg gruel is stored on the food warmer for no more than 15 minutes at 60°C.

When serving the egg porridge, you can put small croutons of wheat bread on the edges or sprinkle the porridge with grated cheese. In the middle you can lay boiled: asparagus, green peas, bean pods seasoned with milk sauce, ham, boiled sausage, sausages, cauliflower or Brussels sprouts in oil, porcini mushrooms in sour cream, fresh tomatoes.

Composition: 2 eggs

60 g milk

10 g butter

salt to taste

Graduation egg with sour cream

We put half the sour cream on a portion pan, salt and release eggs on it, sprinkle with melted butter and put in the oven. When the eggs

thicken, pour over the remaining sour cream, sprinkle with grated cheese and let brown.

Serve in a pan.

Composition: 2 eggs

20 g butter or margarine

100 g sour cream

20 g cheese

salt to taste

Eggs with yogurt

In salted and acidified water we cook eggs in a “bag” (without shell) for 4—7 minutes. Put grated garlic on a plate, mix with yogurt, lay eggs in the middle, sprinkle with pepper and pour over with warmed vegetable or butter. Sprinkle

parsley.

Serve with bread and bell pepper salad.

Composition: 4 eggs

2 cloves of garlic

1 yogurt

20 g of vegetable oil or butter

ground bell pepper, water, salt, vinegar, parsley

Egg in the “nest” of meat

We pass the meat and bacon through a meat grinder, add milk, salt, sugar, pepper and knead the forcemeat, from which we form a cake. In the middle of the tortilla we put a boiled egg, connect the edges of the tortilla and give it the shape of a nest. We spread the meat in a preheated pan with butter and fry in the oven until cooked.

Serve the “nests” cold, sliced in thick slices and decorated

greens.

Composition: 2 eggs

120 g beef

40 g bacon