Best 6 eggs from around the world

Today we tell about 8 dishes based on eggs, which might give you a new perspective on the principles of preparing Breakfast.

Shakshouka



Shakshouka – a dish of Israeli cuisine. The recipe has many variations, can be used a variety of toppings.

But the General principle of the following cooking shakshuka are eggs that are fried in a sauce of tomatoes, hot peppers, onion and seasonings.

Frittata



Frittata is an Italian omelet that is cooked with fillings of cheese, vegetables, sausage or meat. Usually fried on the stove, then cook until ready in the oven.

Neapolitan often cook a Frittata with pasta. Traditionally, farmers add leeks and Parmesan cheese. Beaten eggs are poured on the bottom of the greased pan, then put the filling.

When the bottom layer of the Frittata begins to be baked, the pan can be covered with a lid and bring to readiness, by placing the pan in the oven.

Orsini



Orsini is a popular appetizer made of eggs used in Italian cuisine, which is served with cheese and vegetables.

The yolks separated from the whites and remain in the half shell. Whites whipped to a froth and baked in the oven in the mold, after which there is added the egg yolk and butter.

Baked



The cocotte are eggs baked in portion forms with the addition of toppings – meat, ham, vegetables, mushrooms.

The principle of cooking – first in the form is laid out the stuffing, then add a raw egg. All send in the oven and baked, or boiled in a water bath.

Huevos rancheros



Huevos rancheros (translated as "eggs country-style") – Mexican scrambled eggs with national colors – adding red pepper, beans and spicy chili sauce. Eat a scrambled with corn tortillas.

Tamagoyaki



Japanese omelet tamagoyaki national pride of the Country of the rising sun. For its preparation first beat eggs, then mix the broth in which there is sugar, soy sauce, salt and other seasonings.

The mixture is fried like pancakes, turning it over several times while cooking. Often used for preparation of rolls with different fillings.

Cook, experiment, and Bon appetit.published

 

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Source: lady.tut.by/news/food/456560.html

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