Cakes 

Fried boiled eggs recipe. Boiled fried eggs

Every time you cook regular scrambled eggs or boil soft or hard boiled eggs, you lose the opportunity to try this useful product in a new way. But you can get the same amount of protein, but at the same time try the original, tasty dish, moreover, aesthetically pleasing. Here's a selection of new ways to cook eggs and spice up your meals.

1. Egg baskets

For cooking, you will need muffin baskets, bacon and eggs. Roll up thin slices of bacon in a basket, break an egg in the middle of the basket and bake it all in the oven.

Egg Basket

2. Scrambled eggs with yolk, medium cooked

If you like a slightly liquid yolk, but not so much that it flows out, you can cook the fried eggs as follows: break the egg into a greased frying pan, cover and do not turn until tender. Thanks to the lid, the yolk will bake better.


Fried eggs with yolk, medium cooked

3. Golden eggs

The French cook this dish for Easter, but you can eat it every day. The basis of the dish is a cream sauce made from flour, butter and milk. First cook hard boiled eggs, then finished egg separate the white from the yolk.

Finely chopped protein is mixed with cream sauce. After that ready-made sauce spread on toast, and the yolk crumbles on top.


Golden eggs

4. Crispy poached eggs

These eggs can often be seen in different French salads... First, boil a soft-boiled egg, then roll in bread crumbs and fry 30-60 seconds in a greased skillet. The dish is crispy on the outside and soft on the inside.


Crispy poached eggs

If you're too lazy to boil or fry your eggs in the morning, you can make it easier. Crack a raw egg, beat a little to mix the yolk with the egg white, add green onions and ham and pour it all into a regular coffee mug. One minute in the microwave and your breakfast is ready.


6. Croutons with cheese

Soak bread slices in milk-based sauce, sprinkle with cheese and bake in a baking dish with eggs, milk and mustard.


Croutons with cheese

7. Omelet rolls

Beat the eggs, pour them into a greased skillet so that a layer raw eggs was about 2 cm thick. Wait for the eggs to cook on one side, then flip the omelette, place on top anything you would like to wrap in a roll, such as chopped ham and peppers. After the other side of the omelet is cooked, simply roll it into a roll.


8. Egg soufflé

Initially, soufflé was made from eggs, we just forgot about it since the chocolate soufflé appeared. But you can always make an egg soufflé at home. This requires four yolks, three whites, a little milk, butter and flour. It turns out an airy pleasure.


This is a Danish dough dish, but it contains more eggs than the dough itself. Beat first egg whites until thick foam, then in a separate bowl mix flour, salt, sugar, yolks, butter, buttermilk and add whipped egg whites.

The finished dough is poured into a special greased mold. After the bubbles appear, the pancakes must be constantly turned over in the depression so that they do not burn.


You've probably tasted this kind of omelet in cafes or restaurants, but you couldn't cook an equally lush dish at home.


Here's a recipe to help you make a really fluffy omelet.

For an omelet, you will need:

  • large eggs (separate the yolks from the proteins) - 4 pcs.;
  • water - 50 g;
  • butter or margarine - 1 tsp;
  • a pinch of salt;
  • a pinch of ground black pepper.
Preparation:
  1. Preheat the stove to 160 ° C.
  2. In a medium bowl, combine egg whites, water and salt and beat with a mixer at high speeds. In a small bowl, use a mixer to combine the yolks and ground black pepper for about three minutes. Pour the yolks into a bowl of beaten egg whites.
  3. Melt the butter in a preheated skillet and pour the beaten eggs onto it. Reduce heat slowly to low, cook for about five minutes, or until omelet is fluffy and light brown on the underside (lift gently to see color).
  4. Continue cooking the omelet for about 12-15 minutes. Check the readiness with a knife: if you manage to stick it in the middle and get it clean, the omelet is ready.
  5. Tilt the skillet to slide the omelet onto the plate, carefully fold it in half, and serve with salsa or tomato-based sauce.

Herring under a fur coat, Olivier, salad with pretentious, and therefore funny name"Caesar", cheese, sausage - all this, of course, looks great on the festive table, but ... boring.

Let's add something unusual - from the usual and simple to prepare and no less elegant than some Olivier or, say, eggs in "chocolate". Namely - such a wonderful snack as fried chicken eggs, hard-boiled before. Have you fried any boiled eggs? In vain. However, if you do not like the crispy crust and other ingredients of this snack that change the taste of an ordinary egg, you don't have to bother. But I know you will like it. So five-six chicken eggs boil it hard in the usual way... Let us cool in cold water, clean from the shell. But while the eggs are boiling, let's make the sauce. To do this, mix two tablespoons of sugar with three tablespoons. soy sauce and with the juice of half a lemon, pouring a little water so that the sauce is not too salty

Pour the resulting mixture into a suitable ladle and simmer a little over low heat so that the sugar is completely dissolved. Then we remove the sample and, if necessary, add a little lemon juice, sugar or water so that the sauce tastes salty-sour-sweet.

Set aside the sauce to cool down, and let's do, in fact, frying. Pour this amount into a suitable ladle or saucepan vegetable oil so that when frying the eggs, the oil covers at least half of them. However, first we will fry not eggs, but onions cut into thin rings. Subsequently, fried onions will decorate the dish, and its priority in frying is dictated by the fact that, in addition, give the oil a more elegant taste. Fry the onion in well-heated oil until completely browned, then catch it with a strainer or slotted spoon and transfer it to a separate plate.

Now in this oil we will fry hard-boiled and peeled eggs - until stable golden brown from all sides.

Cut the eggs into two or four parts, sprinkle with sauce, sprinkle with fried onions on top and, quite a bit, ground red pepper (optional), or ringlets hot pepper... If you plan to serve the appetizer at festive table, decorate it with plucked cilantro leaves. If cilantro is unacceptable, place the appetizer on lettuce leaves.

When asked whether it is possible to fry boiled eggs? given by the author Suck the best answer is Fried boiled eggs
Tuesday, 14 March 2006


So, I take 5-6 chicken eggs, boil them hard-boiled, cool them sharply with cold water and get rid of the shell. Then I stir in ...
By popular demand.
Fried boiled eggs. The recipe is inherently Chinese, but adapted to the harsh Russian reality. In the sense of vodka is already on the table, but no snacks.
Two circumstances give this dish a special charm. Well, first of all, the egg itself is modified to taste when you fry it boiled. Secondly, it is inconceivable without specially prepared and very plain sauce, which may seem somewhat unusual to your taste.
So, I take 5-6 chicken eggs, boil them hard-boiled, cool them sharply with cold water and get rid of the shell. Then I stir in a ladle 5-6 tablespoons of granulated sugar, 5-6 of the same tablespoons of some soy sauce (it is better to take not the classic one, but from the series "bamboo stalks", personally, after a series of experiments, I settled on shrimp) and juice extracted with two lemons. After mixing the ingredients, I put the ladle on a low heat so that the sauce simmer for a few minutes. I definitely taste it. It should be equally sweet-salty-sour. If any of these flavors are missing, add the appropriate ingredient and set the sauce aside.
In a small but deep frying pan (so that the whole boiled eggs can fit into it), I strongly heat 150 grams of vegetable oil. Then I dip eggs into it (chicken, which were boiled!) And fry them evenly until a golden crust appears. I take them out with a slotted spoon so that there is excess oil from them and cut each into four slices or in half. I put it on a plate and sprinkle each slice with still warm sauce, which is in a ladle.
You can use it.
I also sprinkle with red pepper, but that's what you want. Not everyone in the past incarnation lived in the East.
Deep-fried eggs with tartar sauce
Serves 4
8 hard boiled eggs
3 tbsp. l. mayonnaise
1 tsp hot mustard
1/2 bunch of green onions
1 tbsp. l. bush
1 tbsp. l. tarragon
1 tbsp. l. parsley
2 pinches of salt
1 pinch pepper
1 pinch sugar
2 tbsp. l. lemon juice
3 tbsp. l. flour
1 egg
4 tbsp. l. bread crumbs
fuel oil for deep fat
Preparation
For the sauce, cut two eggs in half. Protein can be
use anywhere, take out the yolk and mix with mayonnaise,
mustard, chopped herbs, salt and pepper and season
spices. Pour the remaining eggs over with cold water, peel and
roll first in flour, then alternately in a beaten egg and
breadcrumbs. Fry in hot ghee at a temperature
about 175 degrees about 3 minutes to golden brown
colors. Serve with sauce.
Garnish: Boiled potatoes or white bread with crispy
crust

Dancing from the stove to the computer !!

Let's cook something unusual - from the usual and easy to prepare and no less elegant than some Olivier. Namely - such a wonderful snack as fried chicken eggs, hard-boiled before. Have you fried any boiled eggs? In vain. However, if you do not like the crispy crust and other components of this snack that change the taste of an ordinary egg, you don't have to bother. But I know you will like it.

So, we'll boil five or six chicken eggs hard-boiled in the usual way. Cool in cold water, peel off shells NS.


But while the eggs are boiling, let's make the sauce. To do this, mix two tablespoons of sugar with three tablespoons of soy sauce and the juice of half a lemon, pouring a little water so that the sauce is not too salty.

Pour the resulting mixture into a suitable ladle and evaporate a little over low heat so that the sugar is completely dissolved. Then we remove the sample and, if necessary, add a little lemon juice, sugar or water so that the sauce tastes salty-sour-sweet.


Set the sauce aside to cool.l, and let's do, in fact, frying. Pour in such an amount of vegetable oil in a suitable ladle or stewpan so that when frying the eggs, the oil covers them at least half. However, first we will fry not eggs, but onion chopped into thin rings.





Subsequently, fried onions will decorate the dish, and its priority in frying is dictated by the fact that, in addition, give the oil a more elegant taste. Fry onionsin well-heated oil until completely browned, then catching it with a strainer or slotted spoon andputting it on a separate plate.

Now into this m oil, fry hard-boiled and peeled eggs - until a stable golden brown crust on all sides, a thin skin on the eggs will peel off a little when frying, but it does not matter. The eggs will be rough, heterogeneous, and due to this very beautiful ...