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

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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