Dishes from eggs are probably the easiest products to prepare, not requiring any special skills. The complexity and beauty of the dish depend, first of all, on the imagination and capabilities of the cook himself. From eggs, you can create real masterpieces at home.
In addition to scrambled eggs and scrambled eggs - the usual breakfast foods - you can make a quick lunch and a late dinner from eggs.
Dishes from eggs are, first of all, a variety of omelets.
The French prefer light and airy omelets. More nutritious and flatter egg dishes with more ingredients are Spanish tortilla or Italian fritta.
These egg dishes are good because they can be served at any time of the day. In addition, egg dishes are easy to change - just use a different filling or choose a different filler.
French chefs fry omelettes until golden brown on one side only, making it light and airy.
Break three eggs, season and beat with a fork so that the proteins with yolks mix well, but the foam does not form. Heat the pan over low heat. Put 15 g of butter. Once it begins to foam, pour in the eggs. Gently stir the mass with a fork, moving it from the sides to the center. When the omelet thickens slightly, stop stirring. Lift the edges of the product with a fork so that the liquid spills to the bottom and seizes. Remove from heat until the omelet is completely frozen. Add the filling to taste, fold in half in the form of a crescent. Let the omelet slip on a heated plate and serve immediately.
The most interesting and simple egg dishes are hard-boiled and decorated products, resulting in, for example, chickens from eggs or hedgehogs, various birds and animals. A special recipe for their preparation includes imagination, a bit of talent and skill, and most importantly - a desire to bring joy to guests and children.
In order to cook scrambled eggs, break eight eggs into a bowl and rub them slightly with a fork, without beating. Season to taste with salt and pepper. Melt the butter (25 g) in a thick-bottom skillet and pour the egg mixture. Fry, constantly, but gently stirring with a wooden spoon, scrape off the thickening mass from the bottom. As soon as the eggs begin to harden a little, 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 wet enough: thanks to the hot pan, the eggs will be ready. Season to taste with salt and pepper and serve immediately.
The talker will turn out to be tender and tasty if you cook it for long. Fast frying over high heat, as well as cooking for too long, will make the egg mass dry and stiff.
Suprem eggs: heat a crispy bun, cut in half. Lay out a chatterbox, add a little caviar to give the appetizer an exquisite color and taste.
Afternoon pleasure: spread hot toast with butter, put a slide in a chatterbox, garnish with chopped green onions, fresh herbs or sprigs of watercress.
Dishes from eggs are very diverse. Each country can easily present on the world table its own special dish, which reflects the nature of the culinary and the needs of the population.
Egg casserole or souffle omelette, fried eggs or suprem eggs - there are countless egg masks, but they are all equally tasty, light and very nutritious. Even first graders can cook a simple scrambled eggs or make an omelet - this is not a big deal, but egg dishes always remain tasty and quick.