Sweets are the most joyful component of the human menu. Without them, life becomes duller and sadder. So almost all housewives are involved in the preparation of various delicacies. And among all kinds of recipes, egg desserts are most popular. They are very diverse. There are goodies that are prepared very quickly, there are goodies that require diligence and patience. A recipe-combining trait is a delicious result. In this article, we have collected the best options, approved by many generations of sweet tooth.
The fastest cookie
The most common desserts are from eggs and flour. There are a great many of them, and among this variety it is difficult to give preference to something specific. But one of the recipes attracts attention by the fact that it takes very little time to implement - and it is always in short supply in our life. To create this cookie, you need to soften half a pack of butter (do not heat, do not heat - in a natural way). Two eggs are driven into the butter, flour is poured (one and a half glasses), half a spoonful of soda and full cinnamon. Lovers of ginger can flavor pastries with this spice. A thin dough is mixed, a spoon is laid out on a baking sheet parchment - and into the oven, for about ten minutes, until a beautiful crust. Remove from the sheet you need hot.
Meringue
This is the most famous egg and sugar dessert. It is easy to prepare, if you follow the rules for whipping proteins. There are only two of them:
- Both the eggs and the beater should be chilled.
- Dishes should be perfectly dry.
Five proteins are very carefully separated from the yolks and processed by a mixer to stable, dense peaks. Then, without stopping the whipping, sugar (a glass) is introduced over a pair of spoons. Here you need to be patient and call for help perseverance. The process should last at least 10 minutes. The mass is laid out in small slides on a sheet, the stove is heated to 100 0 Celsius, and the meringues are removed into it for about an hour.
Honey balls
Egg desserts can include a variety of additional ingredients. This recipe suggests experimenting with honey. A couple of spoons of this product is slightly warmed up and mixed with two eggs, one hundred grams of sugar and half a spoonful of soda. After thorough kneading, cinnamon and a half cup of flour are added. The dough is dense, but not tough. Balls roll out of it with wet hands, placed on a baking sheet - and into the oven for a quarter of an hour at standard temperature (180 degrees).
"Bird's milk"
Almost the children’s favorite dessert of eggs and chocolate is quite possible to cook on their own. And it will be much tastier than purchased. One and a half tablespoons of gelatin are soaked in a half-glass of warm water. After a third of the hour, when the gelatin swells, it warms up to the final dissolution using a water bath. Four squirrels beat well; when they double in volume, a glass of sugar is poured a little. Beating continues until the peaks become stable. At this point, without stopping the mixer, the cooled gelatin is poured. The resulting mass is poured into a mold and leveled. The vessel is hidden in the refrigerator until the mass hardens. Then the bar of chocolate is melted (again in a water bath), and poured onto “Bird's milk”. The dessert is hiding again for cooling; cut it with a hot knife - this way the chocolate crust will not crumble.
"Yolks of St. Theresa"
Egg desserts are popular all over the world. The recipe described below came from Spain, or rather, from Avila, so the "Yolks" are sometimes also called Avil. By the way, and here St. Teresa could not be established. The only thing that dessert unites with her is the city with which the saint really was tightly connected.
For the preparation of Spanish delicacies, 20 ml of natural lemon juice (squeeze yourself) are diluted with a double volume of water. Sugar is poured into the liquid (110 grams, that's about half a glass), and the syrup is boiled until the threads begin to reach for the spoon. The liquid cools to the point where it can be touched without burns. Six yolks, mixed to uniformity, pour into the syrup. In a thin stream, when working with a whisk. At the same stage, a pinch of cinnamon is poured, you can add zest. On a quiet, but not minimal fire, with stirring, the mass is brought to a thickening. When it cools, pieces are plucked from it with two spoons and crumbled in sugar or powder. Then they are rolled out into balls and laid out on candy cuffs.
Sweet omelet
The next dessert made of milk and eggs could well replace the child’s breakfast - and will be eaten with pleasure. Two eggs are beaten with half a glass of milk, a pinch of salt and a spoonful of sugar. Then two spoons without a slide of semolina are poured, and the mass is left for five minutes - so that the cereal swells. The omelet is poured onto a hot, greased frying pan, covers itself and holds for about three minutes until the edges catch. Then a thin layer of raspberry jam is laid out in the center, and the dessert is roasted until cooked. The omelet is folded twice, placed on a plate and watered again with jam. Hearty, tasty and beautiful!
"Floating island"
A dessert of eggs in the microwave is very quickly prepared , and it turns out to be very tasty. Carefully separate the three proteins, pour five tablespoons of sugar and beat everything at a low mixer speed until splendid. Then you need to put two spoons of cocoa into the mass, increase the speed of the mixer and continue whipping. It is better to distribute cocoa little by little: it happens that the proteins from the introduced “heap” settle and no longer rise. When strong, non-falling peaks are obtained, the mass is transferred either to a large container or to cups, half the height of the vessel. The workpiece is placed in the microwave for half a minute, with an exposed power of 800 watts. The taken out goodness can be poured with chocolate syrup.
Chocolate brownie
This dessert made from eggs and cocoa is also prepared very quickly. In addition, you do not have to suffer with proteins - the eggs go whole. An incomplete pack of oil (150 g) is melted. To do this, it is enough to withstand the product for half a minute in the microwave. A glass of sugar, a large packet of cocoa (65 g) and a spoonful of vanilla extract are added to the oil . After mixing, two eggs are successively driven into the mass. In the intervals between introductions, the future dessert is well processed by the mixer. The last is mixed flour, about three quarters of a glass. The dough is distributed in shape and put in the microwave for 4-5 minutes. High power mode is selected.
Australian dessert
He will need two chilled proteins. They whip until resistant foam with a little salt. When the foam becomes lush, begins to pour the sifted powdered sugar. It is introduced gradually, with a total of half a glass. After adding all the powder, the beating continues for several minutes. The cream is spread over greased paper and placed in a furnace heated to one hundred degrees for a quarter of an hour. The meringue should be hard on the surfaces and soft on the inside. It is covered with whipped cream, plates of fresh strawberries and mint leaves.
Classic eggnog
We examined a variety of egg desserts. But they are all, so to speak, chewy. But there is also a wonderful drink that is not only tasty, but also healthy. Naturally, this refers to the mogul. It is scientifically proven that in the classic version it helps a lot with throat diseases. Two eggs are taken per serving. They need to be divided into proteins and yolks. The former hide in the cold; cooling will take about ten minutes. At this time, the second constituents beat well with sugar and a few grains of salt. Sugar is taken with an eye to your own tastes. Beating continues until the mass is twice as large. Chilled proteins are whipped in another bowl, also with salt and sugar. Both masses are neatly combined in a glass, sprinkled with nutmeg and decorated with whipped cream.
Coffee version
The original mogul can be varied in a variety of ways. For example, make it a tonic. The egg is again divided, the protein is whipped with a mixer, and the yolk is ground with sugar. A glass of milk is slightly warmed up and poured into a glass. A couple of spoons of instant coffee are poured on top, a yolk on top, and whipped protein in the very center. This structure is drunk without stirring.
Holiday option
Mogul can also be an alcoholic cocktail. Moreover, in America it is very popular as a Christmas drink. It is prepared as follows. Four glasses of milk are heated; when the liquid becomes hot, half a tablespoon of vanilla, five clove buds and a spoonful of cinnamon are added to it. Heating is still a little, but you can not give milk to boil. In a deep bowl, a dozen egg yolks are whipped with sugar. It takes almost two glasses, but the amount may vary, taking into account personal preferences. The mass interferes with milk with vigorous stirring so that the eggs do not curl. The saucepan is returned to the stove and kept on fire until the consistency of the base resembles a custard. Then the mass gets rid of the cloves, pours into a beautiful jug and cools for a couple of hours. Rum (three glasses) is slowly pouring into it - and the container again hides in the cold for the whole night. Served with alcoholic nogogu-mogul in glasses, decorated with chocolate chips. Bon Appetit!