Eggs are a fantastic ingredient in hundreds of recipes. They go well with many products, from them both simple dishes, such as scrambled eggs and omelets, and complex sauces, creams, mousses and even ice cream are prepared.
How unusual to cook scrambled eggs
Rich in protein, iodine and many vitamins, egg dishes are often served with breakfast. Usually these are boiled in one way or another, or fried eggs. It's hard to find a dish as simple and popular as scrambled eggs. Often it is prepared with various additives - slices of bread, vegetables, meat products, sprinkled with chopped herbs and grated cheese. Especially popular with children is the egg fried in the middle of a toast roll.
Scrambled eggs in tomato juice are another tasty and quick way to make your eggs for breakfast in an original way. You will need:
- 150 ml of tomato juice;
- 1 tablespoon of olive oil;
- 1 chicken egg;
- 1 tablespoon freshly chopped parsley;
- salt and freshly ground black pepper.
Pour the tomato juice and oil into a small skillet, season with salt and pepper and bring to a boil. Crack the egg into a simmering mass, reduce heat to medium, and cook until the white coagulates and the yolk hardens. Serve sprinkled with parsley.
You can cook fried eggs not only in a skillet, but also in the oven, baking eggs in muffin tins or in small buns, from which you have previously taken out the middle.
Various omelets
There are many recipes for different omelettes with different additives. The classic omelet is made only from eggs, salt, pepper and butter, but housewives often add milk, sour cream, and flour to the dish. Spicy herbs, vegetables, sausages, smoked fish are also fillers for omelets. Especially a lot of fillings are put into special national omelets - Spanish tortilla and Italian fritatta.
Delicious and aromatic is obtained, for example, frittata with mushrooms, spinach and goat cheese. Take:
- 1 tablespoon of olive oil;
- 50 grams of champignon hats;
- 1 minced garlic clove;
- 150 grams of spinach;
- 3 chicken eggs;
- 50 grams of goat cheese;
- salt and freshly ground black pepper.
Preheat oven to 170C. Heat the oil in a deep frying pan without a handle, sauté the mushroom caps for 2-3 minutes, add the garlic and spinach and fry for another minute, stirring occasionally. Beat eggs with salt and pepper, pour over mushrooms and spinach, sprinkle with cheese and put the omelet in the oven for 10-15 minutes. Serve in wedges.
The most difficult type of omelet is quiches and flamisches - open cakes with egg custard and savory filling.
Dishes made from whites or yolks
Many delicious dishes are prepared only from their yolks or whites. Dough is often kneaded on yolks, mayonnaise, Hollandaise and Bearnaise sauce, ice cream, custard are prepared, meringues, marzipan, biscuits, nougat, cream, glaze and soufflé are made from proteins.
For a classic French béarn sauce perfect for both meat and fish, you need;
- 1 tablespoon of white wine vinegar;
- 1 tablespoon of water;
- 1/2 head of shallots, chopped;
- 1 tablespoon of chopped tarragon leaves;
- stalks of tarragon;
- 1 large yolk from a chicken egg;
- 75 grams of butter;
- salt and freshly ground pepper.
Place the vinegar, water, onion, pepper and tarragon stalks in a saucepan and simmer until the entire contents are reduced to a tablespoon. Strain through a sieve into a blender bowl. Add the yolk and whisk in the lather, pour in the melted butter, whisking, until smooth. Add the chopped tarragon leaves to the sauce.
