Scrambled eggs are one of the first courses that a novice cook master. But eggs can be used to make many more sophisticated dishes, from soups and toast to sauces and desserts. Experiment with ingredients, additives, and seasonings, and include chicken and quail eggs in your diet.
It is necessary
-
- Scrambled eggs:
- 4 toasts;
- 60 g butter;
- 8 eggs;
- salt;
- freshly ground pepper.
- Scottish eggs:
- 4 eggs;
- flour;
- 300 g of prepared ground beef;
- 1 raw egg
- 0.5 cups of ground crackers;
- vegetable oil for deep fat.
- Quail eggs with sauce;
- 12 quail eggs;
- 1 tablespoon flour;
- vegetable oil for deep fat;
- 4 tablespoons of wheat flour;
- 4 tablespoons of cornmeal
- salt;
- 0.5 teaspoon of baking soda;
- 90 ml of water;
- 4 tablespoons red currant jelly;
- 4 tablespoons port or red wine
- 2 tablespoons of orange juice.
- Eggs
- baked with spinach:
- 4 eggs;
- 225 g spinach;
- 1 onion;
- 4 tomatoes;
- 150 g smoked ham;
- salt;
- freshly ground black pepper.
Instructions
Step 1
Try the original scrambled eggs on toast. Slice white bread toast, brush on both sides with butter and lightly fry in a skillet. Remove bread from heat and place in a warm place. Heat oil in a frying pan, pour eggs into it, sprinkle with salt and pepper.
Step 2
Reduce heat and cook the egg mixture, stirring constantly. Do not mix yolk and white into a homogeneous mass - you should have a nice “marbled” effect. Fry the mixture until thick. Spread the scrambled eggs over the prepared toast, sprinkle with freshly ground pepper and serve immediately.
Step 3
For a more filling breakfast, try Scottish eggs. Boil the eggs hard-boiled, peel and roll in flour. Form small cakes from the prepared ground beef, place an egg in the middle of each and blind the edges of the cakes so that the egg is inside.
Step 4
Beat a raw egg. Dip the meatballs in it, roll them in ground breadcrumbs and deep-fry them for about 10 minutes. Remove the meatballs with a slotted spoon, place them on a paper towel lined plate and refrigerate. Before serving, cut the stuffed balls in half and place them on the lettuce leaves.
Step 5
Quail eggs in sweet and sour sauce also have a very unusual taste. Hard boil the quail eggs and peel. Make a dough with wheat and corn flour, baking soda, salt and water. Dip the eggs in flour, dip them in the dough and deep-fry them until golden brown. Blot the finished balls with a paper towel to remove excess grease.
Step 6
Prepare the sauce. In a saucepan, heat the red currant jelly, orange juice and port. Stir the sauce, pour it into a separate small container. Put fried eggs on a dish, put a gravy boat next to it. Serve warm.
Step 7
Make baked eggs with spinach as a main course for Sunday lunch. Cut the onion into thin rings and fry in a skillet with heated vegetable oil until soft. Place chopped fresh or frozen spinach and sliced smoked ham into the skillet. Cover the skillet with a lid and simmer until the spinach is tender.
Step 8
Spoon the spinach mixture into a fireproof baking dish. Spread the chopped tomatoes around the edges, gently break one egg at a time in the middle. Sprinkle salt and pepper on the dish. Lay two strips of ham crosswise on top of the egg. Cover the molds with foil, place them on a baking sheet and bake in the preheated oven for 8-10 minutes.
