Easter has passed, and dozens of boiled eggs have filled Russians' refrigerators. Not everyone loves them neat, but luckily there are many delicious dishes using this product.
Storing boiled eggs
First of all, you need to determine how many boiled eggs are stored in the refrigerator. At a temperature of +3 - +5 degrees, boiled eggs are stored for no more than 20 days, and at room temperature for only 3 days. At the same time, it is important to examine the shell: if there are cracks in it, then such an egg must be eaten first of all, because unwanted bacteria can penetrate into it.
There is a popular way to increase the shelf life of an egg: it can be wiped off with vegetable oil. In theory, the fat will clog the pores of the shell and prevent the food from spoiling quickly. In this case, the shelf life of boiled eggs is increased to 40 days. But be careful - if the egg has a pungent smell of hydrogen sulfide and darkening on the protein, you shouldn't eat it.
Of course, it's best not to risk your health and eat boiled eggs as soon as possible. For this purpose, you can choose any boiled egg dish from our selection.
What to cook from boiled eggs
For breakfast
Lavash envelopes with boiled eggs
- Boiled eggs - 2 pcs.
- Cheese - 50 g.
- Sour cream - 1 tablespoon
- Dill, green onions, etc. - 2-3 sprigs
- Thin lavash - 0.5 sheets
- Salt to taste
- Olive oil
- Grate eggs and cheese, finely chop the herbs. Add sour cream, salt and spices to taste to these ingredients and mix.
- Cut half of the pita bread into 2 more pieces. Brush each part with a cheese and egg mixture and wrap.
- Fry the envelopes in vegetable oil on both sides until golden brown and the cheese is melted. Serve hot for breakfast.
Boiled egg sandwiches
- Bread - 2 slices
- Ripe avocado - 1 pc
- Boiled egg - 2 pcs.
- Lemon juice - 1 tsp
- Salt, pepper, garlic - to taste
- Cut the avocado into 2 parts, scoop out all the flesh with a spoon and mash it with a spoon in mashed potatoes. Add lemon juice, salt and pepper to taste. You can add some garlic. Cut the eggs into circles.
- Toast the bread in a toaster. Spread the avocado paste on the toast and top with the chopped egg.
For dinner
Egg broth
- Any broth - 300 ml
- Egg - 1 piece
- Greens
- Strain the broth through a sieve until it becomes completely transparent. Chop the herbs finely.
- If the egg has been in the refrigerator, soak it in hot water for a few minutes to warm it up. Peel and cut in two.
- Place egg halves in hot broth, sprinkle with herbs and serve.
Okroshka
- Boiled chicken eggs - 2 pcs
- Radish - 3 pieces
- Boiled jacket potatoes - 2 pieces
- Cucumber - 1 piece
- Doctor's sausage - 150 g
- Sour cream 20% - 100 g
- Kvass - to taste
- Salt, herbs - to taste
- Cut all vegetables, eggs and sausage into cubes. Chop the herbs finely.
- Combine all ingredients in a deep bowl. Salt, season with sour cream, stir. Pour in kvass and serve for dinner.
For dinner
Scottish eggs
- Boiled eggs - 3 pcs.
- Minced meat (preferably from pure beef) - 300 g
- Garlic - 1 clove
- Mustard - 1 tsp
- Salt, black pepper - to taste
- Breadcrumbs, raw egg, flour - for rolling.
- Pass the garlic through a garlic press or grate on a fine grater. Mix the minced meat, garlic, a teaspoon of mustard, salt and pepper. Mix thoroughly. Divide the minced meat into 3 equal parts.
- Shell the boiled eggs. Wrap each egg in minced meat. Dip the meatballs in flour, then in a lightly beaten egg, then in bread crumbs.
- Fry in plenty of vegetable oil on all sides. Then place in an ovenproof dish and bake the eggs Scottish for 5 minutes in the preheated oven.
Egg and fish salad
- Boiled eggs - 3 pcs.
- Canned tuna - 1 can
- Boiled potatoes - 2 pieces
- Hard cheese - 100 g
- Mayonnaise to taste
- Salt, black pepper to taste.
- Grate eggs, potatoes and cheese on a coarse grater, mash tuna with a fork.
- Lay the ingredients in layers: potatoes, eggs, cheese, fish, until you run out of ingredients. salt each layer and grease with mayonnaise. Let it sit in the refrigerator before serving.
