Russian cooking for men. All about egg dishes

Warm the pan by pouring a small amount of oil on it. Put the potatoes and fry a little. Then put sour cream and stir. Continue cooking for another 5 minutes.

Grate the cheese on a coarse grater. Rinse and chop finely. Cut the ham into small cubes.

Gently break the eggs onto the potatoes. Sprinkle with ham first, then onion, and cheese on top. Close the lid and cook until the cheese melts. Fried eggs on a potato pillow are ready.

Hearty breakfast with sausage cheese and breadcrumbs

A great option for breakfast, when you need to saturate the body with nutrients until lunch.

Required Products:

• Eggs – 3 pieces;

• boiled sausage – 4 rings;

• brown bread – 2 slices;

• cheese – 0.10 kilograms;

• vegetable oil – 3 tablespoon;

• salt and other spices to your taste.

Cooking:

Bread must be cut into large cubes, moistened with water and spread on a baking sheet. Preheat the oven to 100 degrees and dry the crackers for 30 minutes.

Interesting to know! Brown bread contains a lot of fiber, which improves intestinal motility, improves the absorption of nutrients into the intestines, and removes toxins.

Pour oil into a skillet and

toast the sausage by adding crackers to it. Break eggs on top of crackers and sausages. Grate the cheese on a coarse grater, sprinkle it with spices and a dish. Cook another 2 minutes in an open pan, and then close it for 3 minutes.

Fried eggs with goose liver

Such scrambled eggs will be very useful for your household. After all, both eggs and liver are rich in vitamins and other beneficial substances.

Required Products:

• Eggs – 8 pieces;

• goose liver paste – 0.15 kilograms.

• butter – 0.10 kilograms.

Cooking:

Put the paste in the stewpan and add half the oil to it. Heat it over low heat that the paste has melted.

Interesting to know! Goose liver contains a large amount of unsaturated fatty acids. They level cholesterol in the blood and nourish cells, thereby improving the activity of all organs.

Put the remaining oil on the pan. Beat all the eggs and cook until the squirrels begin to grab. Put the prepared paste and continue cooking for another 2 minutes.

Serve and serve.

ANCIENT RECIPES

Stuffed eggs

Issue: 12 eggs, a little salt, pepper, a pinch of chopped dill, 2 tablespoons of grated cheese and 1 tablespoon of cow’s butter. 10 eggs are steeply boiled and dipped in cold water, cut with a sharp, thin knife along, in half; the yolk is carefully pulled out with the protein so as not to damage the shell. Protein with yolk is finely chopped, salted, added a little pepper, finely chopped dill, 2 raw eggs (for 10 eggs taken), they are stuffed with shell, evened with a knife, sprinkled with grated cheese, greased with oil and baked in the oven to brown.

These eggs are served with green cabbage from sorrel, quinoa or nettle.

Goose eggs

To give out: 5 goose eggs, 2 rich crackers, 2 onions, 1/4 nutmeg, to taste of salt. From goose eggs, through a small hole, release all the contents, mix it with breadcrumbs, salt, finely chopped onions, nutmeg, wipe everything through a sieve and fill the shell with a syringe; bake in the oven.

Serve mustard sauce, provencal sauce or just butter and vinegar.

Scrambled eggs, graduation

Issue: 10 eggs, 1/8 pound of Chukhon oil. The oil pan is well warmed up, one by one the eggs are released onto it and sprinkled with salt. When the protein becomes solid, but the yolk is still liquid, served directly on the table with a frying pan.

Scrambled eggs with sausage and ham

Issue: 10 eggs, 1/2 pound of cooked sausage, 1/8 pound of Chukhon butter. Heat a frying pan with oil and fry in it thinly sliced cooked sausage or ham; when it is slightly browned, release the eggs and do as in the previous recipe.

Fried eggs

Issue: 10 eggs, 5 large onions, 1/2 pound of Chukhon oil. Finely chopped onions are fried in oil, not allowing to brown; when he is tired enough, then the eggs are released.

Fried eggs

Issue: 1 pound of cod, 1/4 pound of Chukhon butter, 1/2 cup crackers, 5 potatoes,

5 eggs, 1 cup of milk. 1 pound of fresh cod, peel and gut, boil in salted water until soft, cut into slices and put in a saucepan with 1/8 pound of oil; sprinkle with breadcrumbs. 5 boil potatoes, peel, cut into slices and put in a stew pan a number of cod, then a row of potatoes, sprinkled with breadcrumbs, and do so until all the cod has been laid; then pour 1 cup of milk, mix with 1/8 pound of butter and 5 raw eggs, sprinkle with breadcrumbs and put in the oven; when browned, serve in the same stewpan.

Georgian style fried eggs

Issue: 5 eggs, 1/4 pound of caviar, 1/2 French roll, 2 onions, to taste salt, pepper, 1/4 pound of butter, 1 tablespoon chopped parsley. Chop 2 onions finely, salt, add a little crushed pepper.Beat 5 eggs, mix with 1/4 pound of caviar, grind well and add the crumb of 1/2 French bread, which also grind with caviar, but moistened with hot water or broth; mix everything well with 1/4 pound of butter and cooked onions, put in a pan, level with a spoon and put in the oven; when it rises – serve, sprinkled with chopped greens dill or parsley.

Fried eggs

Issue: 5 eggs, 1 teaspoon of parsley, 1 teaspoon of dill, a pinch of pepper, 1/8 pound of Chuhon butter, 1/4 pound of calf kidney, 1/4 pound of ham, 1 herring. Beat eggs, mix with chopped parsley and dill, salt, add ground pepper and pour into a heated frying pan with oil; when you get a steep scrambled egg, they roll it into a tube with the following: separately cook a finely chopped calf kidney, ham and boneless herring, fry everything in oil and put it on an egg and then roll it into a tube; watered with the same sauce.

Fried egg fondue

Issue: all by the number of eggs taken. It requires strict proportionality. Scrambled eggs should be served at the table immediately, and besides, by the end of dinner, before the cake. Take as many eggs as you like, hang them raw and take three times less Parmesan cheese and six times less butter. The eggs, having released into the pan, beat well with a spatula, add oil and parmesan, grated on the grater, put the pan on a strong fire, removing the burner on the stove; disturb without stopping, adding a pinch or two of ground pepper. If the cheese is salty enough, then salt is not necessary, but pepper is needed.

Chapter 2

“And Ryaba’s chicken laid a testicle: not simple, but golden…” Remember? And the eternal philosophical question: “What used to be – a chicken or an egg?” And here is the proverb: “An expensive egg in Christ’s day.” So you can remember forever.

From ancient times people treated the egg as a symbol. In a large number of prehistoric burials in Russia and Sweden, clay eggs were discovered that embodied immortality. In the language of Egyptian hieroglyphs, an egg is a sign of origin, a symbol of the secret of life. Alchemists believed that the egg is the container of thought. The Chinese believed that the first man jumped out of an egg that was dropped from heaven and floated in the primeval waters. The golden egg from which Brahma hatched is equivalent to a circle with a dot in the center. In ancient Egypt, the Universe was defined as an egg, “conceived at the time of the Great One from dual strength”, and the god Ra was depicted standing in an egg.

History is history, symbol is symbol, and we, living today, still eat eggs in the same way as we did many centuries ago. So, for example, among the ancient Romans, dinner began with eggs and ended with fruits, hence the Latin dictum Ab ovo (usque ad

malum) – “from the egg (to the apple)”, that is, from beginning to end.

Salads, sauces, main dishes, cakes, pies and much more are cooked with eggs. Therefore, the idea arose to collect culinary recipes in one book, one of the components of which is an egg. It is unnecessary to remind about the benefits and necessity of eating eggs, which is the main protein product that is absorbed by the human body by more than 90%.

In this book you will find both the simplest cooking suggestions and rather complicated recipes, one of which can be a guide to creating your signature dish – decorating a festive table. We also offer some culinary masterpieces from national cuisines, available in the preparation of any housewife. Of course, eggs of various birds, and even reptiles and reptiles, are eaten, but this, as they say, is a different story. In our recipes – chicken eggs, but if desired, they can be replaced with eggs of other birds (quail or goose), you just need to remember that the weight of the eggs depends on the variety and species.

COLD AND HOT SNACKS

The most common and easiest way to cook eggs is to boil hard-boiled, hard-boiled eggs in a “bag”. Before cooking, the eggs are washed in warm water, and the spots remaining on the shell are wiped with salt.

When boiling eggs without shells, salt, vinegar are added to the water, brought to a boil, and then, stirring the water so that a funnel forms, a raw egg is released into it. Cooking time 3—4 minutes with a slight boil. The yolk of an egg cooked in this way should be semi-liquid.

Hard boiled eggs

Hard boiling eggs 8—10 minutes, counting from the moment of boiling water. With longer cooking, the protein becomes too hard and the bright yellow color of the yolk disappears. Boiled eggs are immediately dipped in cold water to make it easier to remove the shell.

Serve eggs in shells hot or cold on a plate.

Scrambled eggs

Wash the washed eggs in boiling water and cook for 3—4 minutes. You can weld them differently. Eggs are placed in a pan and boiled water so that water covers them. After 10 minutes water is drained, boiling water is poured again and after 2—3 minutes the eggs are taken out. The protein of an egg cooked in this way does not harden, thickens into a tender white mass, the yolk remains semi-liquid. Soft-boiled eggs are served only hot.

Soft-boiled eggs are stored for a long time in a cool and dry place. In a few days they will not lose their taste if they are put in boiling water for 20 seconds before use.

Eggs in the bag

We cook eggs in the same way as soft-boiled eggs, but the cooking time is 5—6 minutes. After cooking, they are doused with cold water and served hot on the table. “Bagged” eggs can be served with different side dishes, sauce.

Baked eggs

We pierce the eggs on both sides with a needle (so that they do not crack when baking), wrap them in a damp cloth and bury them in hot ash for 8—10 minutes.

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

24 g milk

20 g butter

sugar, pepper, salt to taste

Baked eggs with onions and mushrooms.

Thinly chopped onions, we passer in butter, add finely chopped mushrooms (champignons or porcini), fried in butter, mix with milk sauce, bring to a boil.

Sauce: diluted in butter flour diluted with hot milk and broth and cook for 8 minutes with a slight boil. Then salt, strain and bring to a boil.

Hard-boiled eggs, peeled, cut in half.In a saucepan we put part of the sauce, mushrooms, then eggs, pour them with the remaining sauce, sprinkle with grated cheese and bake in the oven until a crispy crust forms.

Composition: 2 eggs

40 g onions

100 g fresh mushrooms

100 g sauce

20 g butter

10 g cheese

salt to taste

For the sauce: 500 g of milk

100 g butter

100 g wheat flour

500 g of broth

salt to taste

Baked eggs with milk sauce

Cut the crust from wheat bread, cut it into square slices and fry in butter in a preheated pan.

From above we put the peeled eggs “in a bag”, fill them with hot milk sauce of medium density, sprinkle with grated cheese and bake in the oven.

Composition: 2 eggs

30 g wheat bread

30 g milk sauce

10 g grated cheese

10 g butter

Eggs with Pickles

Finely chopped onions. Hard-boiled eggs are peeled, finely chopped, add chopped pickles and combine with passivated onions.

Composition: 2 eggs

100 g pickles

30 g ghee

30 g onions

Chopped eggs with goose fat and onion

Hard-boiled and chilled eggs finely chop. Passion onion and cool. Combine the eggs with the onion, add salt and mix.

When serving, pour the melted goose fat and sprinkle with finely chopped greens.

Composition: 2 eggs

20 g onions

20 g melted goose fat

greens and salt to taste

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