Sweet egg dishes recipes. Egg dishes: for holidays and weekdays

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Eva Tikhonova

Sometimes you want to cook some sweet culinary masterpiece, and if you have guests over, most likely you will have to do this anyway. In this case, you cannot do without recipes that will help you prepare the treat. You can try recipes for making desserts from chicken eggs.

Many of these dishes may be familiar to you, and some you may have seen or tried somewhere somewhere and have long wanted to know how this or that delicacy is made. Below are some very interesting recipes that will be useful to you.

"Gourmand"

This dish fully justifies its name. A dessert is prepared from eggs (3 pcs.), as well as sour cream (300 g), sugar (150 g) and more.

In addition to these components you will need:

Gelatin – 25 g;
Milk – 1/2 l;
Berries (any) - to taste;
Cocoa powder – 2 tbsp. l.

Cooking:

First you need to dilute the gelatin in hot water, and while it cools, we work on the other ingredients.
Pour milk into a blender bowl, add the required amount of sour cream to it, and mix.
In another container, beat the eggs, then add sugar and beat again. As a result, the volume of the whipped mixture should increase several times and foam should form.
Add gelatin to the milk mixture.
Place the egg mixture in another, larger container, and add the milk and sour cream mixture to it. Using a mixer, beat the ingredients again.
Next, divide the resulting mixture into 3 equal parts, move one of them into the form in which the finished dish will be located. Place it in the freezer for half an hour.
Divide the remaining mass in half. Add grated berries to one of the parts, mix, pour the mixture into the bowl with the first layer of dessert, and put it back in the freezer for half an hour.
Now add cocoa to the third part of the mixture of eggs, milk, sour cream and sugar, stir, add the mixture to the remaining layers, and put the dish in the freezer for several hours. If time permits, it is better to leave the treat to freeze overnight.

From the refrigerator you will get a beautiful, delicate-tasting dessert!

Charlotte

Sometimes you want to cook something tasty, prepared “in a hurry”. Looking in the refrigerator and kitchen shelves, you may find that apart from sugar, flour and eggs, there are no suitable ingredients for making dessert, but that’s okay - it can be made only from them.

True, it would be nice to find some fruit (you can take jam).

Products:

Eggs – 4 pcs.;
Jam or fruit;
Soda, vinegar (for extinguishing);
Sugar - a glass;
Flour - a glass.

Cooking:

The algorithm is extremely simple. Beat the eggs with sugar, and add flour to this mixture. Do the last step slowly, as it is important to monitor the consistency of the dough - it should be like pancake dough.
Depending on the variety, you may need more flour than indicated in the recipe.
Mix the ingredients thoroughly with slaked soda. Place fruit or jam on the bottom of a preheated pan with a small amount of oil, and fill the filling with dough. The dish bakes for about minutes. 40, and when it’s ready, lay out the dish with the jam on top.
You can decorate the finished treat with powdered sugar or other goodies.
Using these same ingredients, you can make delicious muffins, only you will need to replace the fruit with walnuts and raisins. Nuts must be chopped and added to the dough along with raisins. Pour the mixture into muffin tins and place in the oven.

You should also decorate the resulting dessert with powder.

Cinnamon Pudding

The homeland of this most delicate delicacy is England. Not only its taste, but even the cooking process allows you to feel the culture of this country.

Any housewife will love that making pudding is a simple and interesting task. To prepare a dessert made from eggs (to be more precise, 1 yolk) and milk (1 glass), you also need the following products:

Flour – 2 tbsp. l.;
Cocoa, cinnamon – 2 tbsp. l. each ingredient;
Butter – 25 g;
Sugar – 6 tbsp. l.

Cooking:

Combine sugar with flour in a deep container, pour heated milk into these components. Beat the egg yolk. Place the milk mass on the stove, put it on low heat, gradually pouring in the yolk mixture. Then add cinnamon to it. Stir the ingredients all the time.
The mass should become thick. When this happens, it should be removed from the stove.
Prepare beautiful bowls for dessert from eggs, milk and sugar, transfer the mass into them, dividing into portions.
Decorate the treat with cocoa and put it in the refrigerator - there the dish will thicken. After an hour, you can serve the treat.

"Air"

The dish has a delicate, airy taste. This is explained by the fact that the dessert is prepared from beaten egg whites (3 pcs.).

In addition to this you will need:

Cocoa – 2 tsp;
Sugar – 5 tbsp. l.

This dish must be prepared in the microwave.

Cooking:

Combine the whites with sugar and beat with a mixer. When the mass becomes fluffy and turns white, add cocoa. Now you need to beat the whites and other ingredients again.
Cocoa can be replaced with chocolate, which will require approximately 60 g. Before use, it must be grated. Regardless of whether you use chocolate or cocoa, you need to add the ingredient in small portions, otherwise it will be much more difficult to beat the mass to peaks, since the mixture of sugar and proteins will fall off all the time.
Beat the mixture until peaks begin to appear. Now you need to prepare one or more forms. Place the mixture into them, but do not fill them to the brim as it will rise during cooking.
Now you can put your future protein treat in the microwave. The power needs to be set to 800 Watts, and the time – 30 seconds and not a second more.
We remove the finished dish, and when it has cooled a little, carefully transfer it to a plate using a knife. On top it can be decorated, for example, with melted chocolate.

"Floating Island"

To prepare desserts with this name, you can use the delicacy prepared according to the previous recipe as a basis. The highlight of the dish is the cream called “English”.

For it you will need:

Yolks – 4 pcs.;
Sugar – 100 g;
Cream (any fat content) – 0.5 kg;
Vanilla.

Cooking:

Beat the sugar and yolks, and then add 1/2 of the required volume of cream, beat with a mixer. Boil the second half of the cream with vanilla, use the mixer again, and then gradually pour this mixture into the yolks, continuing to beat it.
Now the cream, which you can add to any desserts, needs to be heated in a steam bath for 10 minutes, as a result of which it will become liquid.
Let it cool slightly and then place the cream in the refrigerator to cool.
The dish can be served in several ways. For example, pour cream and place the Airy dessert on top. You can simply pour the resulting cream over it.

Many recipes involve using milk to prepare the “zest” of the delicacy, but the choice is yours. You can decorate the dish with berries and a sprig of mint.

Cherry cupcake

This is a lean dish that will appeal to vegetarians and those who adhere to diets and healthy eating tactics.

Eggs cannot be classified as rare products. Their dishes are tasty and satisfying, nutritious and healthy. And these qualities are enough to become one of your favorite products.

It's not just breakfast that's complete without eggs. Eggs are an essential ingredient in delicious baked goods, and. In addition to everyday dishes, symbolic and festive treats are prepared from this popular product.

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Egg Variety: Cooking Egg Dishes

What comes to most people’s minds when they need to prepare a dish in which eggs are the central component.

Of course, fried eggs and scrambled eggs, boiled eggs and scrambled eggs - and that’s where the imagination of amateur cooks usually stops. What could be simpler - beat a couple of eggs into a frying pan and breakfast is ready, an amateur will say. But this product makes original treats that are not a shame to serve on the holiday table.

And skilled housewives are able to create real holiday masterpieces from improvised and familiar products.

Since pagan times, eggs have been attributed special magical qualities, which has given rise to numerous legends and beliefs associated with them. Some traditions have survived to this day. They cannot do without symbolic painted eggs, Easter eggs and specks. It is with the blessed eggs that the festive meal begins.

It is also associated with the holiday, which is celebrated by Christians on July 13. On this day, it is customary to serve various egg dishes.

Egg omelet recipes

Cooking a real omelet is an art. It would seem that eggs and milk are no secrets, but the result can be either a lush, tasty holey dish, alluring with aromas, or a rubbery bluish cake that is a shame to remove from the frying pan.

It turns out that such a simple dish as an omelette has many nuances and secrets associated with its preparation.

Remember these tricks and your omelet will always be amazing.

The volume of milk used to prepare an omelet should not exceed half the volume of eggs. Otherwise, the dish will not be able to rise during cooking.

Fry the omelette in a frying pan with a thick bottom under a closed lid.

Do not open the lid until the dish is ready - the omelette will settle and become rubbery.

Do not use soda in the recipe - it gives the omelette a blue tint.

Start cooking on high heat and finish cooking on low heat.

And for those who have mastered the art of preparing the perfect omelet, original recipes using eggs and milk will come in handy.

Egg and milk dishes: omelette with herbs

A familiar dish will acquire an unusual taste and aroma if finely chopped herbs are added to a mixture of eggs and milk.

Experiment with proportions and combinations of greens and you are sure to find some favorite recipes. Green onions, dill, parsley, spinach, and thyme are suitable for the omelette.

Egg and cheese dishes: omelet with mushrooms and cheese

By expanding the list of ingredients, you can get a hearty dish with an original taste.

First, fry the mushrooms in a frying pan. Then pour in the egg-milk mixture and top the mixture with grated hard cheese. Bring the omelette to readiness with the lid closed.

Serve an omelet with mushrooms for a festive family breakfast, which will help you recharge not only with morning energy, but also with a festive mood.

Delicious egg dishes: recipe for omelet rolls with filling

To make rolls, you will have to learn how to fry a thin omelette.

Splendor in such recipes will only be a hindrance. In addition, you need to get used to rolling the roll.

This must be done quickly, before the omelette pancake has time to cool.

Grease the surface of the omelette with sauce and spread a thin layer of the filling prepared in advance.

Wrap the finished roll in film and put it in the cold to harden.

For filling you can use:

sautéed mushrooms and bacon;
grated cheese and finely chopped herbs;
fried carrots with garlic;
stewed onion rings;
pureed cottage cheese and pieces of red fish.

You can grease the finished omelette with sour cream and herbs, a mixture of mayonnaise with fermented baked milk and garlic, and soft curd mass.

Scrambled eggs and prepared chicken egg dishes

Every housewife has more than a dozen variations of cooking scrambled eggs.

And if you add recipes for scrambled eggs from different nations to this culinary list, you can not only delight your family with new dishes every day, but also choose an original recipe to serve on the holiday table.

Egg recipes: scrambled eggs in pepper

If you like an original presentation, prepare the dish in a dish.

Roasted bell peppers themselves have an unsurpassed taste. And if you beat an egg into the circles of fried pepper, you will get a juicy and appetizing treat.

Your child will love this dish for his birthday, especially if you bake multi-colored peppers.

Like the idea of cooking a dish in a dish? Make scrambled eggs on toast, for which you will have to take out the middle of a piece of bread and fry the workpiece in oil before beating in the egg.

But we will make scrambled eggs in a bun in the oven. Add pieces of bacon and cheese to the dish and a hearty holiday breakfast of eggs is ready.

Every nation has its own favorite and national dishes. Eggs, despite their prevalence, are no exception. And if the classic omelette is a French idea, different tortillas are a Spanish specialty.

But no one forbids preparing an exquisite Spanish dish for the Slavic table. Moreover, the ingredients in this dish are simple and affordable.

There are an incredible number of tortilla recipes. But the mandatory ingredients, besides eggs, are potatoes and onions.

We start cooking by frying onion rings, to which we add slices of pre-boiled potatoes. When a golden brown crust appears, crack the eggs on top.

Don’t forget to season the dish with salt and pepper, and wait until the main ingredient – eggs – is cooked.

True, a familiar dish. Probably everyone has tried a prefabricated dish that contains leftover food left in the refrigerator.

You can make tortilla with mushrooms, ham, cheese, spinach, chicken, sausage. The main thing is to pour eggs over everything - and the exquisite Spanish dish is ready.

An egg dish not just for breakfast: eggs Florentine

This is a combined dish that will surely take its rightful place on the holiday table. In addition to eggs, we will need spinach, cheese and cream. For toast, you can take toast bread or a regular loaf.

First prepare the spinach mixture. To do this, you will have to boil healthy greens for no more than a couple of minutes in salted water and place in a colander. Place the finished product in a bowl, where we mix it with cream and grated cheese.

Now let's prepare the poached eggs.

Without the experience to cook gourmet eggs according to the classic recipe, use cling film.

Grease a piece of film cut to size with oil and place it in a cup. Beat the egg into it and immediately carefully tie the film.

Place the egg in film into boiling water, and in two minutes the complex dish will be ready. All that remains is to untie the film.

We begin to collect Florentine delights. Spread the spinach mixture onto the toast and top with the poached egg.

The incredible play of colors and taste will please any gourmet.

Simple egg dishes: shakshuka

It is difficult to determine whose idea it was to fry eggs with vegetables. This egg recipe must be thousands of years old.

Fry finely chopped onion and garlic in oil, without frying. Add sweet peppers and tomatoes, which are an integral ingredient of shakshuka, to the pan.

At the same stage, add salt and herbs. When the vegetables are stewed, make small depressions into which we drive the eggs. Bring the shakshuka to readiness.

If you want to serve shakshuka for a holiday breakfast or as a snack on a holiday table, prepare the dish in bowls.

To do this, make the vegetable part in a frying pan, place it in portions and beat in one egg at a time. Finish your holiday shakshuka in the oven.

Boiled egg dishes: deviled eggs

This original method of serving is quite often used by housewives. The effective and appetizing appearance is in no way inferior to the taste of the dish. Therefore, stuffed eggs can often be found on the holiday table.

The filling for stuffing boiled eggs can be quite varied.

This can be a classic dish with red caviar or a dietary dish of pureed cottage cheese with herbs.

Try making original options by stuffing eggs:

pieces of rolled bacon;
boiled grated beets, garnished with a piece of herring on top;
a mixture of canned sardines and yolk;
grated cheese with garlic.

Quail eggs look quite nice on the holiday table.

These microscopic stuffed halves are suitable both as an independent dish and as a salad decoration.

Egg salad recipes

Believe it or not, more than 70% of holiday salads are prepared with eggs. It's hard to imagine a classic Olivier salad or a fur coat without boiled eggs.

Today we will get acquainted with dishes where eggs act as the leading component.

Egg salads can be served on the table as an independent dish, as portioned salads and used for spreading toast and or stuffing tartlets.

Greek egg salad

The dish is easy to prepare, but loved by many housewives for its versatility.

Greek egg salad is prepared from a minimum amount of ingredients. You will need at least 8 boiled eggs. and the same volume of good cheese, which will be approximately 400 grams.

An obligatory component will be garlic, which you need to add to the dish, focusing on your taste preferences and low-fat mayonnaise.

Grind all the ingredients on a fine grater and season the salad with sauce. This salad is suitable for preparing appetizers, sandwiches or tartlets.

If you want to serve this dish as an independent treat, chop the eggs and cheese not with a grater, but with a knife into larger pieces.

Salad with stuffed eggs

An original presentation in which stuffed quail eggs take center stage.

For stuffing, remove the yolks from boiled and halved eggs, which we grind in a bowl together with mustard and herbs. Fill the halves with the resulting mass.

Place hand-torn lettuce in a salad bowl. It is advisable to take different varieties with red and green foliage.

Add halved cherry tomatoes and avocado to the salad, as well as coarsely chopped walnuts.

You will need sauce for the dressing. We prepare it from mayonnaise, to which we add a little chopped garlic, a couple of tablespoons of olive oil and lemon juice.

You also need to add a little grated cheese to the sauce and add black pepper to add flavor.

After seasoning the salad with sauce, add the prepared stuffed quail egg halves. Literally after 15 minutes, which will be enough for the ingredients to become friends, we serve the dish to the table.

Egg and onion salad

Such a simple appetizer will cause a sensation at the holiday table. Egg and onion salad looks great and surprises guests even more with its unusual taste.

We will use two types of onions to prepare it. Onions will compete with eggs in the dish, and green onions will be used for decoration.

The onion must first be pickled. To do this, take medium-sized onions and, after peeling, cut them into half rings. Add salt and rub gently with your hands. Add a spoonful of sugar and vinegar to the bowl with the onions. Mix again so that the onion releases its juice, and immediately pour boiling water over it. According to this recipe, we will marinate the onions for literally 15-20 minutes.

Boil the eggs and, after peeling, cut them in half. Cut each half crosswise into strips.

In a salad bowl, mix the prepared onions after marinade and large pieces of eggs. For dressing, sour cream is suitable, to which you need to add a little mustard. Place the egg and onion salad in a mound and sprinkle with green onions on top.

We cut the feathers at an angle to create unusual beveled rings.

Experiment with ingredients. Eggs can easily be considered a universal culinary ingredient that goes well with many foods. Try unusual combinations and invent new holiday dishes with eggs.

There are various variations and a million salads to which we add eggs. But the latter option can hardly be called a full-fledged egg dish, because they rarely become the main ingredient in salads. Well, it’s worth adding a few new recipes for egg dishes to your culinary knowledge.

It is worth noting that in addition to chicken eggs, quail eggs, pigeon eggs, duck eggs, goose eggs, and, which for us is completely exotic, emu eggs and even sea turtles are also eaten. But since in our grocery stores you can only buy chicken and quail eggs, we will focus on them. Before you think about what to cook with eggs, it’s worth learning how to determine their freshness in order to prepare a truly tasty and healthy dish. The color of the shell and the size of the egg are indicators that have nothing to do with freshness; in the store you can only check the integrity of the shell, but tests for freshness will have to be carried out at home.

There should be no cracks, dirt, feathers, streaks of white or yolk on the shell, i.e. The egg must be clean and whole. Fill a glass with cold water, salt it and place the egg in the water. If the egg immediately sank, then you can rejoice at your successful purchase; you are lucky to have purchased the freshest eggs. If the egg does not sink to the bottom, but hangs somewhere in the middle, then you have received stale goods; it is better to avoid eggnog and eating the egg raw, but it is quite possible to make an omelet from it. If the egg floats, then, alas, you are out of luck; this product is hopelessly spoiled, and even heat treatment cannot make it edible. Besides bathing the egg in salted water, there is another way to determine freshness. Break an egg into a plate, if you see a thick transparent white that holds its shape and a convex yolk, then you have a fresh egg, but if the white spreads over the plate, the yolk is flat and you hear a subtle smell of sulfur, then feel free to throw such an egg in the trash.

Now that the freshness of the product has been determined, you can begin to make plans on what to cook from the eggs. We tried to select the most interesting and unusual recipes starring chicken and quail eggs. Choose dishes that you like and delight your family with new culinary discoveries.

Ingredients:
6 eggs
2 tomatoes
1 onion,
2-3 cloves of garlic,
1 chili pepper,
50 ml. cream,
2 tbsp. butter,
1 tsp cumin seeds,
1 tsp curry,
1 tsp turmeric,
cilantro or parsley,
toasts,
pepper,
salt.

Preparation:
Finely chop the onion and chop the garlic. Melt the butter in a frying pan and fry the onion and garlic until transparent. Meanwhile, finely chop the chili pepper. Add chili and spices to the pan and fry for a couple more minutes. Remove seeds and juice from tomatoes. Finely chop the tomatoes, add them to the pan and fry for 3-4 minutes. Mix eggs with cream, salt and pepper and add to vegetables. Stirring constantly, continue to fry until the eggs are cooked. Place the resulting scrambled eggs on toast and sprinkle with finely chopped cilantro or parsley.

Ingredients:
6 eggs
1 tbsp. semolina,
flour,
vegetable oil,
ground black pepper,
salt.

Preparation:
Hard-boil the eggs and grate them on a coarse grater. Add salt, pepper and a little semolina to the eggs. Mix thoroughly and form cutlets from the resulting mass. Dip the cutlets in flour and fry in vegetable oil.

Ingredients:
10 quail eggs,
100 ml soy sauce,
100 ml strong black tea,
2 cloves of garlic,
5 gr. ginger,
2 peas of allspice.

Preparation:
Boil the eggs. Mix soy sauce with tea and bring the resulting mixture to a boil. Add ginger, sliced garlic and pepper. Let the sauce simmer a little. At this time, peel the eggs and pour hot sauce over them, cool and put in the refrigerator for a couple of hours. Then drain the sauce, dry the eggs, and serve.

Ingredients:
4 eggs,
250 gr. lightly salted mackerel fillet,
50 gr. butter,
1 tbsp. mustard,
lettuce leaves,
dill,
tomato.

Preparation:
Boil the eggs, cool, peel and cut in half. Remove the yolks from the egg halves, leave half of the yolks for decoration, and place the remaining half in a blender, add mackerel fillets to them and chop. Then add fillet and softened butter to the yolks and beat again. Place the resulting filling into a pastry syringe and fill the egg halves. Place lettuce leaves on a plate, lay out the egg halves, garnish with tomato slices, dill and crumbled egg yolk.

Ingredients:
3 quail eggs,
3 cherry tomatoes,
5 fresh champignons,
50 gr. hard cheese,
1 small onion
2 tbsp. homemade mayonnaise,
vegetable oil,
1 clove of garlic,
greenery,
salt.

Preparation:
Boil the eggs. Cut the mushrooms into slices and the onions into small cubes. Heat vegetable oil in a frying pan, fry the onion in it, add mushrooms, salt and add finely chopped garlic. Grate the cheese on a fine grater. Grind the fried mushrooms in a blender. Mix mushrooms, cheese, finely chopped herbs and mayonnaise. Cut the tomatoes in half and remove the seeds using a teaspoon. Peel the eggs and also cut them in half crosswise. Mash the yolk and add to the filling. Fill the tomato and egg halves with the filling and secure with toothpicks.

Ingredients:
4 hard-boiled eggs,
1 raw egg,
400 gr. minced meat,
2 tbsp. flour,
breadcrumbs,
flour,
greenery,
pepper,
salt.

Preparation:
Peel the boiled eggs and roll in flour. Preheat the oven to 190°C. Salt and pepper the minced meat, mix and divide into 4 parts. Place an egg on each piece and wrap the minced meat around it. Break the raw egg into a bowl and beat. Dip the resulting “cutlets” first into the egg and then into the breadcrumbs. Line a baking tray with baking paper, place the “cutlets” and bake in the oven until golden brown for 25-30 minutes. When serving, garnish with herbs.

Ingredients:
4 eggs,
50 gr. blue cheese,
50 gr. butter,
50 gr. sifted flour,
500 ml milk,
pepper,
salt.

Preparation:
Prepare Bechamel sauce. Melt the butter in a saucepan, add flour to it, stir thoroughly and pour in the milk in a thin stream, stirring constantly. Bring the mixture to a boil, stirring continuously so that there are no lumps. Once the sauce comes to a boil, reduce heat, cover and cook for about 20 minutes, stirring occasionally. Then add salt, pepper, stir and remove from heat. Preheat the oven to 210°C. Grease the pots with butter, sprinkle with salt and pepper, and fill them halfway with sauce. Gently crack an egg into each pot, being careful not to damage the yolk. Pour the remaining sauce on top, sprinkle with cheese and bake in the oven in a water bath for 15-20 minutes.

Ingredients:
12 eggs
12 strips of bacon,
1 onion,
150 gr. champignons,
olive oil,
butter.

Preparation:
Preheat the oven to 180°C. Finely chop the mushrooms and onions. Melt butter in a frying pan and fry mushrooms and onions. Grease a muffin tin with olive oil and place strips of bacon to form a nest. Place fried mushrooms and onions on the bacon, break an egg on top and place the pan in the oven for 15-20 minutes. Very carefully remove the finished nests from the mold, place on a plate and serve hot.

Eggs make great desserts. The porous structure, delicate texture that makes such desserts simply melt in your mouth, and the extraordinary taste will not leave anyone indifferent, which means you no longer have to think about what to make from eggs, the choice is already obvious!

Ingredients:
4 squirrels,
200 gr. powdered sugar.

Preparation:
Degrease the mixing utensils; to do this, you can simply wash them with dishwashing detergent or wipe them with a slice of lemon. Wipe the dishes dry. Separate the whites from the yolks and pour them into a bowl; the optimal temperature of the whites should be 22-25 ° C. As soon as the whites turn white, start adding powdered sugar. It is better to use homemade powder. To do this, you can simply grind the sugar in a coffee grinder. Beat until the whites form stiff peaks. Preheat the oven to 100°C and dry the meringues in it for 2 hours. After this time, turn off the heat and leave in the oven until completely cool.

Ingredients:
2 eggs,
¾ tbsp. milk,
40 gr. butter,
1 tbsp. flour,
1 tbsp. Sahara,
1 tsp vanilla sugar,
powdered sugar,
salt.

Preparation:
Pour milk into a saucepan and heat it, but do not bring it to a boil. Add butter to the milk and wait until it melts. Then mix the flour with a small amount of milk, add the mixture to the hot milk and butter and mix thoroughly. Remove the milk from the heat and let cool slightly. Separate the whites from the yolks. Grind the yolks with sugar, and beat the whites with the addition of a small amount of salt until a thick foam forms. Add the yolks with sugar to the cooled milk mass and mix. Then carefully add the whites and mix, trying not to let the foam fall off. Add a little vanilla sugar and place the dough in a mold greased with butter and sprinkled with powdered sugar. Place the pan in the oven, preheated to 180°C, for 30-40 minutes. When the soufflé is browned, carefully remove it from the mold, sprinkle with powdered sugar and serve.

Egg dishes are prepared quickly and simply, and their taste invariably remains high, as evidenced by the centuries-old traditions of using this product in cooking. What to cook with eggs? When this question arises before you again, in addition to all kinds of omelettes, remember the above recipes and try to diversify your usual menu with the bright tastes of familiar products.

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Many people associate egg dishes with breakfast. However, they can be great for lunch and dinner. Egg dishes are easy to prepare, beautiful and filling. Therefore, if you have guests over or don’t want to spend a long time fiddling around at the stove, this is an excellent way out of the situation.

website I have collected recipes for dishes based on this product, among which everyone will certainly find something to their liking.

Baked egg in avocado

You will need:

4 large eggs
2 ripe avocados
olive oil
salt, pepper, favorite seasonings

How to cook:

Preheat the oven to 200 degrees.
Cut the avocado in half and remove the pit. Remove 2 tsp. pulp so that there is enough space for the runny egg.
Break the egg and carefully pour into the avocado. Sprinkle with salt, pepper, seasonings.
Place in the oven and cook for about 15 minutes until desired doneness.

Sandwich "Croque Madame"

Croque-monsieur (from the French croquer - “crunch” and monsieur - “lord”) is a famous French sandwich with cheese and ham. The Croque Monsieur, which is served on top with a fried egg, is called Croque Madame, in memory of the women's hats of that time.

You will need:

2 eggs
4 slices of bread or loaf
50 g butter
4 large slices of cheese
2 large slices of ham
2 lettuce leaves
salt, pepper, favorite seasonings

How to cook:

Lightly grease the bread slices with butter and fry in a dry frying pan on one side until golden brown. Turn it over. Remove 2 slices from the pan; you will need them a little later. Place a slice of cheese on the remaining 2 slices of bread and cover until the cheese melts slightly.
Place the ham on top of the cheese, cover with lettuce, add another slice of cheese and cover with the reserved pieces of bread. Cover and cook for about 30 seconds. Remove sandwiches from pan.
After heat treatment, the lettuce leaf does not take on a very aesthetic appearance, so you can do without it and simply serve the sandwich with fresh salad.
To make the egg the size of the sandwich, use a special form or a foil ring. Cook the fried egg to your desired doneness, add seasonings and place on top of the sandwich.

Eggs baked in jacket potatoes

A hearty dish for a family dinner can turn into an excellent appetizer for the holiday table.

You will need:

4 baked potatoes
4 tbsp. l. butter
4 medium eggs
green onions, sausage, cheese
salt pepper

How to cook:

Cut off the top of each baked potato and use a spoon or fork to make a small indentation. We spread 1 tbsp. l. butter for each potato. Salt and pepper.
Then break 1 egg into each “bowl”. Place the desired filling on top: sausage, onions, herbs, cheese... Sprinkle with your favorite seasonings on top.
Bake in an oven preheated to 190°C for about 10 minutes or until the eggs are cooked to the desired doneness.

Baked eggs with sausages and cherry tomatoes

A warm and tasty dish for leisurely morning breakfasts with family or loved ones.

You will need:

100 g smoked sausages
4–6 slices bacon
4 eggs
100 g cherry tomatoes, halved
1 tsp. oregano
olive oil
salt pepper

How to cook:

Preheat the oven to 200 degrees.
Grease a baking tray and place sausages and bacon. Cook until lightly browned. About 10 minutes.
Remove the tray from the oven and move the bacon and sausages around so that there is empty space around them for 4 eggs.
Carefully break the eggs into the empty spaces without damaging the yolk.
Add the cherry halves and season with oregano, salt and pepper.
Cook in the oven until desired doneness.

Salad with avocado, bacon and egg

You will need:

4 large hard-boiled eggs, diced
1 avocado, diced
2 pcs. green onions, thinly sliced
4 slices bacon, cut into small pieces and cooked to desired doneness
100 ml low-fat yoghurt
1 tbsp. l. sour cream
1 lime
1 tbsp. l. fresh chopped dill
salt pepper

How to cook:

Place eggs, avocado, green onions, and bacon into a salad bowl and set aside.
In a bowl, whisk yogurt, sour cream, add lime juice, dill, salt and pepper. Beat well again.
Pour yogurt dressing into the salad mixture and mix well. Garnish with dill and bacon slices.

Fried eggs in onion rings

You will need:

3 large eggs
1 large onion
olive oil
salt, pepper, favorite seasonings

How to cook:

Cut the onion into rings. Take the widest ones, maybe 2 layers.
Heat olive oil in a frying pan and fry the rings until golden brown. Then turn over and fry the other side.
Pour one egg into each ring so that the yolk remains intact and does not spread. Add salt, pepper, seasonings.
Cook as you would a regular fried egg until the white is firm and white, the yolk should still be runny.
Before serving, the dish can be decorated with lettuce leaves or any vegetables.

Light salad with green beans

If you prepare this salad, then spring itself will come to your salad bowl. It is so easy to prepare that it can be prepared in a hurry.

You will need:

For the salad:

200 g salad mix
200 g green beans with stems cut off
6 hard-boiled eggs, halved
6 slices bacon, fried until crispy and cut into pieces
1 PC. red onion, thinly sliced into half rings
1 cup croutons

For refueling:

70 g grated Parmesan cheese
3 tbsp. l. olive oil
2 tbsp. l. white vinegar
1 tbsp. l. fresh lemon juice
1 tsp. Dijon mustard
1 clove minced garlic
salt and freshly ground pepper

How to cook:

Place the salad in a large salad bowl and set aside.
Boil green beans in boiling salted water for 3 minutes. Rinse beans in cold water to cool. Add green beans to salad.
Place chopped eggs, bacon, onion and croutons in a salad bowl.
In a bowl, combine Parmesan cheese, olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper. Beat until smooth. If you want a thinner consistency, add 1-2 tbsp. l. water and continue whisking.
Pour the dressing into the egg-vegetable mixture, mix thoroughly and serve.

Fried eggs with Brussels sprouts

You will need:

8 slices smoked chicken or turkey
1 PC. shallots, sliced into thin half rings
300 g peeled and shredded Brussels sprouts
1 tbsp. l. apple cider vinegar
4 large eggs
olive oil
salt pepper

How to cook:

Fry chicken or turkey slices in a large frying pan over medium heat with 2 tsp. olive oil until golden brown. Using a slotted spoon, remove the slices from the pan.
Place chopped shallots in a frying pan, add 1 tsp. olive oil, sprinkle with salt and pepper and fry until lightly browned.
Add Brussels sprouts and vinegar to the onions. Cook it until lightly browned but retaining some crunch, about 5 minutes. Add chicken or turkey slices and mix everything together.
Break the eggs into the frying pan over the vegetable mixture so that the yolk remains intact. Reduce heat to low and cook to desired doneness.

Egg dishes are tasty, nutritious and varied. Eggs are prepared as an independent dish, used as an element for the first, second, dessert, as well as for baking and sauces. Not a single restaurant menu and, of course, home cooking can do without them.

Even the simplest breakfast can lift your mood for the whole day if it is prepared with love and creatively decorated.

For one serving:

Egg;
sausage;
salt, pepper, seasoning to taste.
To hold the figurine together you will need a wooden toothpick. When serving the dish, it must be removed.
The first option is “Heart”: cut the sausage lengthwise, without cutting through one end, unfold with the cut outward, bending it in the shape of a heart.

The second option is “Chamomile”:

1. Make cross cuts on the sausage without cutting all the way through.
2. Bend it, with the notches facing outwards, closing it into a ring.
3. Secure the loose ends with a toothpick.
4. Fry the workpiece in hot oil on both sides.
5. Pour the egg into the center of the figure. Season with salt, pepper and herbs to taste.
6. Carefully transfer the finished fried eggs onto a plate with a spatula.
7. Decorate with herbs, tomatoes, inscriptions or patterns from thick sauce, and so on. However, do not forget that scrambled eggs are served hot.

Egg pancakes

These pancakes are not a separate dish, but a basis for filling with any delicious filling. They make beautiful and delicious snacks.

Products:

Six eggs;
six tablespoons of milk;
salt.
Milk can be replaced with vegetable oil or sour cream. These ingredients are added to the eggs in a 1:2 ratio.
1. Lightly beat the mixture. Pour into a hot frying pan in small portions.
2. Fry pancakes in oil on both sides.
3. Start the filling while warm until they roll up well.
When serving, roll it in half to form a roll, or cut it into rolls.

Egg omelette with tomatoes for breakfast

Many people choose egg dishes for breakfast because they are quick and easy to prepare. Oddly enough, even a simple omelette can become a real challenge for the cook. Many French restaurants have a tradition: when applying for a job, the first thing applicants do is demonstrate the art of making an omelet.

For the exam you will need:

Three eggs;
hard cheese;
small tomato;
butter;
olive oil;
salt, pepper and fresh herbs to taste.
The French omelette is like a thin flatbread or pancake folded in half with a small amount of filling.

It is not customary to add milk, water or flour to the egg mixture; this is considered to be in bad taste.

1. First you need to prepare the filling: grate the cheese, chop the herbs and tomatoes. The tomato can be slightly stewed to make it soft. The egg cake turns out to be very tender, so you shouldn’t overload it with filling. One and a half tablespoons of cheese and tomatoes per serving is enough.
2. Chefs use two whole eggs and one yolk to achieve a soft texture and rich color. Do not beat the eggs for the omelette, otherwise it will turn out tough. It is enough to mix the whites and yolks until the color is uniform.
3. Salt and pepper the mixture.
4. Grease a hot frying pan with olive oil. Excess can be wiped off with a dry cloth. For a delicate creamy taste, an additional tablespoon of butter is melted here.
5. Heat the egg mixture, making sure that the edges of the omelette are easily separated from the pan. It is cooked over medium heat so that the protein “seizes” quickly, but does not burn.
6. While its surface is still a little liquid, spread the filling onto the omelette and fold the workpiece in half using a spatula. Sometimes it is rolled into a roll. In France, a slightly undercooked omelette with a runny filling is considered ideal. The underside should retain the color of the butter. By standards, a fried crust is unacceptable.
7. The dish is decorated and immediately served to the table.

Classic Croque Madame and Croque Monsieur

Another traditional French breakfast dish is Croque Madame and Croque Monsieur toasts. They are similar to closed hot sandwiches.

For the classic recipe:

4 slices of bread for toast;
ham;
Parmesan;
egg;
Dijon mustard;
milk;
flour;
butter;
salt.
All products will be needed in small quantities to taste.

First prepare the Bechamel sauce

1. Heat butter in a frying pan.
2. Stir a spoonful of flour into it.
3. Pour in a glass of milk and heat without bringing to a boil.
4. Salt.
5. Pour grated cheese into the pan. It will dissolve in the milk and the sauce will thicken. Real Bechamel should not spread.

Sandwiches are assembled on a baking sheet

1. Cut off the crusts from the slices of bread.
2. Lubricate two pieces with butter and mustard.
3. Place ham, a slice of cheese, and a second slice of ham on top.
4. The remaining two pieces are greased with Bechamel sauce and the sandwiches are covered with them. The filling should not peek out from under the bread. It is better to cut off the excess so that the sandwiches look neat and appetizing.
5. “Croque Madame” and “Croque Monsieur” are baked until golden brown for 8 – 10 minutes. The cheese slices inside the sandwiches should be completely melted, but not leaking out.
6. At this time, fry the fried eggs in a clean frying pan. You should pay attention to its appearance.
The yolk must be liquid inside and whole. The scrambled eggs remain slightly moist on top and completely white on the bottom. Only the white is salted so that specks of curdled yolk do not appear on the fried egg.
7. Place the finished sandwiches on plates and decorate with herbs. Place fried egg on top of one. This is a Croque Madame with a hat.
8. “Croque Monsieur” can be topped with grated cheese during the baking stage.

Egg baked in avocado

This recipe is worth trying for adherents of a healthy lifestyle who prefer dietary dishes for breakfast. Avocado with egg contains easily digestible proteins, a lot of fiber, monounsaturated fats that do not cause the formation of cholesterol, and B vitamins.

For one serving:

Avocado;
two eggs;
salt.

The fruits must be ripe: with dark brown or eggplant skin, they should spring slightly under your fingers.

1. Wash the avocado, cut in half and remove the pit.
2. Using a pointed spoon, scoop out some of the pulp so that each half can fit an egg. Quail eggs are placed in the pit hole.
3. Do not cut off the bottom for stability. It is better to place the halves close to each other so that they do not tilt and the filling does not leak out.
4. Fill the avocado with eggs.
5. Season with salt, pepper, and spices to taste.
6. Bake in an oven preheated to 200ºC for 20 minutes.

Pasta with egg

An appetizing golden brown casserole - pasta - a universal dish. It can be prepared with any filling: mushrooms, meat, fish. There is even a sweet option.

For the base:

Pasta;
eggs;
milk;
butter;
salt.
If you want a crispy top, you will need breadcrumbs.
1. Place boiled pasta with any filling in a greased form. Finely chop the filling and fry it.
The pasta is laid out in a layer of no more than 3–4 cm. The eggs will rise to this height when baked.
2. Lightly beat the eggs with milk and salt. For a sweet option - with sugar and vanilla.
3. Pour them into the mold. Sprinkle the casserole with breadcrumbs and drizzle with melted butter.
4. Bake at 180ºС for about half an hour.

Potatoes with quail eggs in the oven

Another nutritious, versatile dish that can be served for breakfast, lunch and dinner is stuffed potatoes.

It is more convenient to cook small tubers. It is easier to make a deep recess in them and place the workpiece stably on a baking sheet.

They are stuffed with quail eggs; a small amount of filling cooks faster. If the potatoes are large, cut them in half and stuff each mat separately.

Required:

Medium potato tubers;
the same number of quail eggs;
hard cheese;
salt,
pepper.
When serving, you can add fresh vegetables, herbs and your favorite sauce.
1. Boil the potatoes “in their jackets” and peel them.
2. Cut off the bottom of each potato so that it can stand evenly on the baking sheet.
3. Make a notch the size of the egg using a sharpened spoon or paring knife. In this case, the potato cannot be pierced through.
4. Pour an egg into each cavity. Season with salt and pepper.
5. Grease the sides with yolk or butter so that the potatoes brown on all sides.
6. Sprinkle with grated cheese and bake at 180ºC for about half an hour.

Chicken rolls with quail eggs

Meatloaf in puff pastry will require a little more trouble from the hostess than an everyday menu. But its taste and golden crust, like a pie, will make any meal special. This dish can even be served at a holiday table.

Required Products:

Minced chicken;
bulb;
butter;
salt and pepper;
quail eggs;
flour;
ready-made puff pastry;
chicken egg yolk for greasing the roll.
You can prepare one large roll or several small ones; they will bake faster and better.
1. Boil quail eggs, cool and peel in advance.
2. Defrost the dough in the refrigerator so that it does not become soggy.
3. Season the minced meat with salt and pepper.
4. Saute finely chopped onion and add to the meat mixture.
5. Roll out the dough on parchment into a large rectangle.
6. Place half of the minced meat in a strip in the middle.
7. Place quail eggs at a short distance from each other.
8. Cover them with the second half of the minced meat. Boiled eggs develop noticeable bulges. You need to form an even roll from the minced meat.
9. Cut the dough along the edges into oblique strips and beautifully intertwine them over the minced meat.
10. Grease the closed roll with yolk.
11. Together with the parchment, transfer the workpiece to a baking sheet and bake at 180ºC for about 40 - 50 minutes.

Meat balls with egg

No less impressive dishes from quail eggs can be prepared simply in a frying pan.

For the meat balls you will need:

Ground meat;
onion;
spoon of flour;
milk;
two chicken eggs;
quail eggs according to the number of balls;
breadcrumbs;
salt and pepper.
For each ball, use 50 - 70 g of minced meat; you can add a little mashed boiled potatoes or carrots to it.
1. Boil quail eggs in advance, cool and peel.
2. Season the minced meat with salt and pepper.
3. Stir in flour, milk, raw chicken egg and sauteed onion.
4. Wrap each egg in a minced cake.
5. Dip the meat ball into a raw egg, roll in breading and fry until golden brown.

You can add a little turmeric and paprika to the breading. This will make the color of the balls more saturated.

How to make homemade mayonnaise

Fresh eggs are included in many sauces, but the most popular is mayonnaise.

For the classic sauce you will need:

Egg;
20 g lemon juice;
10 g sugar;
10 g salt;
150 ml olive oil.
If you add 20 g of mustard, you get the famous spicy Provencal taste. Mustard is a natural emulsifier. It will simplify preparation and extend the shelf life of the sauce.
Eggs should be used the freshest and thoroughly washed, as they are not heat treated.
1. Season the egg with lemon juice, add salt, sugar, mustard.
2. Beat everything thoroughly with an immersion blender.
3. Without turning off the blender, pour in the oil in a thin stream until the sauce becomes thick enough. The quantity should be varied depending on the consistency of the sauce.
4. Shelf life in an airtight container is no more than two days.
Now, if you have a couple of eggs lying around on the shelf of your refrigerator, you will always find something to cook with them. But this is not the entire list of egg dishes! The experiments are just beginning.

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