7 ways to cook eggs

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Classic dishes — included in the history, time-tested tastes of gourmets. Eggs often cook for Breakfast, the reason is the nutritional value of eggs (protein, iron, sulfur, vitamins A, B2, E) and the cooking time, even the most sophisticated dishes are unlikely to require more than 7-10 minutes.

The taste of the eggs is entirely determined by the taste of the yolk, and the taste of the yolk depends on the feed of the chicken. For this reason, try to choose eggs from hens free-range or from birds grown on organic farms where the chickens grain yield, young grass, fresh, clean different fertilizer and water. To improve the taste of eggs, sometimes eaten by the birds can add spices — the fragrant peppers, ginger, herbs and aromatic greens, peas.

All egg dishes are divided into several types: eggs cooked separately, without additives, and eggs, which use oil and a few condiments, omelets, which includes diluent (milk, water, yogurt, broth), flour, dishes of baked eggs and dishes where eggs mixed with other foods — vegetables, meat.

Eggs-eggs postpositive is a process that requires culinary skill. But to try in any case it is necessary. Dexterity comes with experience, but there are a few tricks that facilitate trade.

We need:

• 2 fresh, cold eggs
• 1 liter of water
• 1 tbsp. vinegar

Boil water, reduce the heat. In barely boiling, with bubbles just starting to pour the water vinegar. The egg can advance not only very cold but almost freeze. Break into a Cup and release it into the water. By one. Leave in water for 3 minutes on very low heat, almost boil, cover with a lid. Then remove and submerge in the prepared salted water and then drain it. Passerovannye eggs can be cooked not only in water but also in meat or fish broth. Serve these eggs to soups, sprinkle with chopped greens, garlic, served for Breakfast with toast, fresh herbs and sauce hollandes.

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Eggs benediktenwand says that for the first time this dish was cooked at the Waldorf Hotel in the late nineteenth century to the broker Lemuel Benedict, who, being in the hangover, asked me to make him for Breakfast "is toast, boiled eggs and bacon, and submit all with sauce Hollandais". Later, there were several versions of the emergence of a popular Breakfast. Anyway, the morning "eggs Benedict" began to prepare for Paris, and from there the popularity of the dish spread all over Europe. Now traditional is serve with poached eggs.

We need:

• 2 eggs
• a few slices of bacon
• toast bread

for the sauce:We need:

• 2 egg yolks
• 100 g butter
• juice of 1/2 lemon
• salt and pepper

In a bowl put 2 egg yolks, season with salt and pepper and beat with a mixer or blender for a few minutes, until smooth and light weight. Add the juice of half a lemon and continue to beat. In a small saucepan, melt the butter. Pour the oil in vzbivayte sauce. Attention if the oil is hot enough, the sauce will curdle cereal.

Cook 2 poached eggs. Fry the bread in the toaster or on a dry pan, fry bacon. To serve, put the bacon on the bread, top with eggs, cover with the sauce.

Baked eggs"cocotte" in the name of the dish means the only method of cooking in a clay pot, a small pot for baking. And the ingredients you can vary to your taste.

We need:

• 2 eggs
• 5 tbsp heavy cream
• butter
• goat cheese
• salted salmon
• greens-to taste
• Sol

Tins greased with butter, put the chopped salmon, slices of cheese and sprinkle chopped herbs. Pour the cream and to drive the eggs, keeping the yolk intact. Season with salt and pepper and pour a little cream. Put in baking dish with sides, filling it 1 cm of water. Bake for 10-12 minutes at 180C.

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Onlyonly — whipped, lightly fried eggs. The basis of omelets add milk, yogurt, whey, alcohol. Sometimes zakusyvayut flour. Hundreds of variations. We consider one of the classic and the lungs.

We need:

• 2-3 eggs
• about 60 ml of milk
• 10 g butter
• salt and freshly ground black pepper

For one egg add milk 1/2 volume of the shell. Season with salt and pepper. Eggs, lightly beat. In a pan melt the butter and pour in eggs. Sometimes slightly stirring occasionally, cook over medium heat. When protein is almost hardens, roll the eggs in half like a book. You can add some toppings — cheese, herbs, vegetables, mushrooms. Serve hot.

Sexocaliente dish, which is made in Israel and the Maghreb countries. The base of an all — eggs cooked in a sauce of tomatoes, peppers and onions. Different shakshuka just added spices (use cumin, saffron, cilantro, and coriander seeds, Bay leaf).

We need:

• 3 eggs
• 2-3 ripe tomatoes
• 1 sweet red or yellow pepper
• Sol
• freshly ground black pepper
• 1/2 tsp. sugar
• vegetable oil
• 1 onion
• pinch of dry chili
• cumin

Chop the onion, tomatoes, pepper. Pinch of cumin (not ground) fry in a dry pan until crackling and the appearance of the intense smell. Pour in the oil and immediately add the vegetables. Stirring, cook 2-3 minutes. Reduce the heat, pour a little water and simmer for 6-7 minutes until the water evaporates almost completely. Drive egg, season with salt and pepper and cook another 10 minutes on low heat under a lid.

Boiled eggs (cool, in a bag, boiled)Simplest, most basic and even primitive recipe, after all — one of the most delicious. Boiled eggs — the champion of breakfasts. They can be served with bacon and salted fish, in salads, stuffed. You can also fry a few slices of fresh bread served with a sauce (pesto, mayonnaise or any other on your taste). What you need to know about boiling eggs, cooking time of each of the types, which implies that the degree of thickening of the yolk. And another little trick — a pinch of salt in boiling water will prevent the cracks in the shell during cooking.

We need:

• egg
• water
• Sol

Boil water with a pinch of salt. Carefully with a spoon to lower eggs into the water.

3-4 minutes, preparing a soft-boiled egg

5 minutes in the sack

7 minutes in cool

One of the classic Breakfast of poached eggs, toast with butter and brewed black tea.

3-4 fresh tizanidine — eggs, meat and pate giblets, boiled vegetables, mushrooms

Hard-boiled eggs cut in half, leave whole protein, and the yolk mash and mix with butter and additives to taste. Suitable liver pate, red caviar, fried mushrooms, steamed cauliflower or broccoli. To serve as a cold appetizer.published 

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: elle.ua