Egg dishes are probably the easiest to eat.cooking products that do not require any special skills. The complexity and beauty of the dishes depend, first of all, on the imagination and capabilities of the chef. From eggs, you can create real masterpieces and at home.
In addition to scrambled eggs and scrambled eggs - the usual breakfast foods - from eggs you can cook a quick lunch and a light lunch, and a late dinner.
Egg dishes are, first and foremost, a variety of omelets.
The French prefer light and airy omelets. More nutritious and flat egg dishes, with more ingredients, are Spanish tortilla or Italian friatta.
These egg dishes are good because they can be served at any time of the day. In addition, egg dishes are easy to change - you just need to use a different filling or choose a different filler.
French cooks fry scrambled eggs until golden brown on one side only, making it light and airy.
Beat three eggs, season and beat with a fork,so that the proteins with yolks are well mixed, but the foam was not formed. Heat the pan on low heat. Put 15 g butter. As soon as it starts to foam, pour in the eggs. Gently stir the mass with a fork, moving it from the sides to the center. When the omelet is slightly thickened, stop stirring. Lift the edges of the product with a fork so that the liquid spills to the bottom and grabs. Remove from heat until the surface of the omelet is completely frozen. Add the filling to taste, fold in half in the form of a crescent. Allow the omelet to slide onto a pre-warmed plate and serve immediately.
The most interesting and simple egg dishes arehard-boiled and decorated products, resulting in, for example, egg chickens or hedgehogs, various birds and animals. A special recipe for making them includes fantasy, a little talent and skill, and most importantly - the desire to bring joy to guests and children.
In order to cook scrambled eggs,Smash eight eggs in a bowl and rub them a little with a fork, without beating. Season to taste with salt and pepper. Melt the butter (25 g) on a thick-bottomed skillet and pour the egg mixture. Fry, constantly but gently stirring with a wooden spoon, scrape the thickening mass from the bottom. As soon as the eggs begin to harden slightly, pour in a thin stream of milk (120 ml). It will reduce the temperature of the egg mass and slow down the process of "brewing". Continue to fry, gently stirring, but do not overdo it, so that the mass does not become grainy. Remove the pan from the heat, while the mass is still quite wet: thanks to the hot-frying pan, the eggs will be ready. Season to taste with salt and pepper and serve immediately.
The chatterbox will turn out to be tender and tasty if you cook it for a short time. Fast frying over high heat, as well as too long cooking, will make the egg mass dry and tough.
Suprem Eggs: Heat a crispy bun, cut in half. Spread the gossip, add some caviar to give the snack a delicious color and taste.
Midday treat: spread butter over hot toast, lay with scramble, decorate with finely chopped green onions, fresh herbs, or sprigs of watercress.
Egg dishes are very diverse. Each country can easily present its special dish on the world table, which reflects the character of the chefs and the needs of the population.
Egg casserole or omelette soufflé, fried eggs orsupreme eggs - there are countless egg masks, but they are all equally tasty, light and very nutritious. Even first-graders can cook simple scrambled eggs for themselves or make an omelette - there is nothing difficult in this, but egg dishes always remain tasty and fast.
