Alexey Glazyrin - Russian cooking for men. All about egg dishes

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.

“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.

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.