Drachena - characteristics, types, technology of preparation. The technology of cooking fried and baked egg dishes What is the difference between drachen and omelettes

Omelet "Dracena" rich in vitamins and minerals such as: vitamin A - 20.4%, vitamin B2 - 18.2%, choline - 31.3%, vitamin B5 - 16.2%, vitamin D - 14%, vitamin H - 25% , vitamin PP - 13.4%, phosphorus - 19.7%, cobalt - 65.6%, selenium - 36.6%

What is useful Omelette "Drachena"

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

hide more

You can see a complete guide to the most useful products in the application.

Characteristics of raw materials

Egg weight may fluctuate. The recipes are based on the weight of the egg 46 ᴦ. If we take into account that the waste on the shell, stack and losses are about 12%, then the estimated mass (Hetto) of one raw egg is 40 ᴦ.

When determining the mass of protein and yolk, if they are included in the recipe separately, it is assumed that the yolk is 39%, and the protein is 61% of the net weight of the egg.

The quality of the eggs is determined by viewing them in the light with an ovoscope.

Waterfowl eggs are not allowed in catering establishments.

In addition to fresh chicken eggs, egg powder and melange are used.

The egg powder is sifted, poured into a bowl, diluted with cold water or milk based on one mass fraction of the powder 3.5 mass fractions of liquid (hydraulic ratio 1: 3.5), salt is added at the rate of 4 g per 100 g of powder and left for 30...40 min for swelling. The swollen powder cannot be stored, it must be used immediately, and only for products that are subjected to heat treatment. The powder should not be used to make mayonnaise and dressings.

Melange is a frozen mixture of egg whites and yolks. A jar of melange, without opening, is thawed in water at a temperature of 50 0 C. Thawed melange is filtered through a colander or sieve and used immediately. If a small amount of melange is required, then

the jar is opened without defrosting, the right amount of melange is taken, and the remainder is stored in the refrigerator at a temperature below 0 o C.

Fresh eggs without shells can be replaced with melange based on a ratio of 1: 1, egg powder 1: 0.28. After quality control, cracked, broken eggs are separated for special sanitization.

Mirage eggs (with signs of embryo development) are prohibited.

It is necessary to check the stamp indicating the date of egg laying, as after the expiration of the established period, dietary eggs are re-evaluated. Next, the eggs are washed first with a warm 1 ... 2% solution of soda ash, and then with a 0.5% solution of chloramine and rinsed. Break the shell

they use a knife and use the egg only after making sure that the contents do not show signs of spoilage. So that a spoiled egg does not accidentally fall, it is better to pour each egg into a plate or saucer and, making sure that it is of good quality, pour it into a common dish.

Boiling eggs. Eggs are boiled in the shell and without it (graduation). To ensure heating to the desired temperature, the eggs are immersed in boiling salted water (3 liters of water and 40...50 g of salt per 10 eggs). Under these conditions, it is possible to control the heating of the contents of the eggs in time: ʼʼsoft-boiledʼʼ cooking time 3 ... 3.5 minutes from the moment of boiling. During this time, the temperature inside the egg reaches 65 ... 75 ° C; ʼʼin a bagʼʼ cooking time 4.5...5.5 min. The upper layers of the protein have time to warm up to 80 ... 85 ° C and turn into a tender, but retaining the shape of the jelly, and inside the layers warm up only to 70 ... 75 ° C, acquiring the consistency of a gentle jelly, while the yolk remains liquid; ʼʼhard-boiledʼʼ cooking time 8...10 min. The entire contents of the egg, including the yolk, warms up to 85..95 ° C, turning into a fairly dense jelly.

For shellless cooking (French poached), only dietary eggs are used. Vinegar and salt (50 ml of 3% vinegar and 10 g of salt per 1 liter of water) are added to the water, brought to a boil and the contents of the egg are quickly released into boiling water (no more than 10 pieces at a time). After 3 ... 3.5 minutes they are taken out, the fringe formed during cooking is cleaned. With this method of cooking, the surface of the protein heats up very quickly, curls up, and the inner layer does not have time to warm up very much. Thanks to this, eggs boiled "in a bag" without a shell have a very thin and dense upper part of the protein and a very tender content. Vinegar and salt promote rapid protein clotting.

An egg boiled soft-boiled is served only in shell, hot, in a special arable dish. It is a ceramic glass with a shell tray. In the same dish, hot eggs are served, boiled ʼʼIn a bagʼʼ; in addition, they are cleaned and used as a side dish for some hot dishes (spinach puree, broths, green cabbage soup). Eggs boiled without shell and ʼʼIn a bagʼʼ are used for cooking hot dishes.

Eggs stuffed with tomato. In medium-sized tomatoes, the part with the stalk is cut off, the core is partially removed (it is used to prepare sauces), the resulting cavity is filled with finely chopped ham and fried finely chopped mushrooms (champignons), baked in an oven and an egg is placed on top, boiled ʼʼIn a bagʼʼ without shell.

Egg on toast. A slice of bread is fried with butter, a slice of fried ham is placed on top, an egg boiled "in a bag" without shell is placed on it. The egg is decorated with a young tarragon leaf. Red or tomato sauce with tarragon is served separately.

Fried egg. Natural fried eggs are prepared from eggs alone or with the addition of fried or boiled products (meat, vegetables, etc.). Portioned pans are heated, fat is added, eggs are carefully released. Salt (only protein) and fry until the protein and yolk are completely thickened. When serving, sprinkle with green onions, parsley, dill.

Scrambled eggs with garnish. Beforehand, you can fry finely chopped bacon in a pan, or sauté onions, or fry potato slices, or thin slices of bread, or finely chopped ham, sausage and other foods, pour eggs and fry scrambled eggs (raw eggs are poured onto a prepared side dish so that the yolk remained whole, salt and fry until cooked). Released in a portioned frying pan, pouring with butter.

Egg cutlets. Hard-boiled eggs are chopped, combined with viscous semolina (temperature 50 ... 60 ° C), mixed, molded into cutlets, breaded in breadcrumbs. Cutlets are fried on both sides. When serving, pour over with butter, add sour cream or sour cream sauce on the side. Serve 2 pcs. per serving. Semolina porridge can be replaced with a thick milk sauce.

French fries. In a deep-fryer preheated to 170 ° C, one egg is released and fried for 2 ... 3 minutes, turning. Ready eggs are taken out on a sieve or colander and allowed to drain the fat. The yolk should be semi-liquid, the protein should be completely fried. Green peas in milk sauce are placed in a low heap, on top of fried eggs, slices of toasted ham and garnished with deep-fried greens. You can arrange it like this: mashed potatoes in a slide, on it are french fries eggs and deep-fried greens. Madeira or tomato sauce is served separately.

Eggs baked in bread. Cylinders or rectangles are cut out of white bread without crusts, making cuts with a knife on the end side, fried in oil and the middle is removed so that a glass is obtained. The ham is finely chopped, fried with onions, poured with Madeira sauce and warmed up. A little ham with sauce is put in each glass, an egg is released and baked at a temperature of 160 ... 180 ° C in an oven to make an egg ʼʼ in a bag ʼʼ or ʼʼ soft-boiledʼʼ, the eggs are sprinkled with greens on top and served on snack plates.

Eggs baked with milk sauce. White bread rolls are placed on a kronshel or a portioned frying pan, on them eggs boiled "in a bag" without shells are poured with medium-thick milk sauce, sprinkled with cheese and baked. The dish can also be baked in puff pastry vol-au-vents or white bread baskets (like eggs baked in bread). Baked at a temperature of 160 ... 180 o C.

Dishes from egg mixtures. For the preparation of egg dishes (egg porridge, omelettes, dracheny), a mixture of eggs with milk, water or cream is used in a ratio of 1: 0.5. Salt the mixture and stir well. Omelettes are prepared natural, stuffed and mixed. Οʜᴎ are fried or steamed.

Egg porridge (brue). Melted butter, salt are added to a mixture of eggs with milk or water, mixed, poured into a small dish (stewpan) with a thick bottom and, stirring continuously, heated until a semi-liquid porridge is obtained. Before vacation, it can be stored on a food warmer at 60 ° C for no more than 15 minutes. When serving, the porridge is placed on a portioned frying pan, in a crumble or cocotte maker, on top of butter, or grated cheese, or wheat, corn flakes, or jam, or finely chopped fried ham, or green peas.

Omelet natural fried. Portion natural omelette is fried in small frying pans with a long handle. Fat is heated in a frying pan, the scrambled mass is poured and fried without turning, stirring the mass with a rotational oscillatory movement in a horizontal plane. After 5 ... 7 minutes, when the mass thickens, the omelet is rolled up in the form of an oblong pie. After the underside of the omelet is fried, it is transferred seam-side down to a serving dish or plate and drizzled with oil.

In mass preparation, the scrambled mass is whipped, poured onto a baking sheet or portioned pan with a layer of 2.5 ... 3 cm and baked in an oven at 180 ... 200 ° C for 10 minutes.

Natural steam omelet. Omelette mass is poured into molds, greased with oil, put them in a water bath and heated until thickened.

Stuffed omelets. Stuffed omelettes are prepared in the same way as natural portioned omelettes, but before folding, they put the filling (minced meat) on the omelette. The fillings are chopped and fried mushrooms in sour cream, chopped and stewed vegetables in milk sauce, fried smoked pork in red or tomato sauce, etc.

Mixed omelets. Prepared products are added to the omelette mass: grated cheese, fried pork or sausage, fried potatoes, green peas, etc., poured into pans or a baking sheet and baked.

Drachen. They differ from an omelette in that milk and sour cream are added during cooking. Prepared eggs are broken into a bowl (melange can be used), milk, salt are added, then flour is added, everything is well kneaded with a whisk and filtered. Sour cream and melted butter are added to the mass. Pour the mixture into a frying pan or baking sheet, greased with fat, with a layer of no more than 1 cm. Bake in an oven until a browned crust appears on the surface. Immediately used, cut into portions, released with butter. Drachena is not subject to storage, as its appearance deteriorates (it falls off) and taste qualities are lost.

Assortment of egg dishes - concept and types. Classification and features of the category "Assortment of egg dishes" 2017, 2018.

Drachena- a dish of old Russian cuisine. The main product is the egg.
Drachena- a dish that can be served in the form of an omelette or in the form of a baked cake

Several Dracena recipes exist, but staples such as eggs, flour, and milk are kept or only slightly varied.

The main composition of the products:

Egg yolk - 200 grams (from 10 eggs)
Egg white - 100 grams (from 5 pieces of eggs)
Wheat flour - 300 grams
Milk - 200 grams
Butter - 20 grams
Sugar - 20 grams
Salt to taste.

Cooking technology:
Grind the egg yolks with sugar, gradually add milk to the mass and continue to rub the mass. Next, add flour, add salt and beat for 30 minutes. Then add the beaten egg whites to the mixture and mix gently. We shift the mass into a deep dish warmed and greased with butter and bake in the oven for 15 minutes. During baking, the mass rises twice.
TYPES OF DRACHENA:

Products :
Egg - 4 pieces,
Sugar - 40 grams,
Cream - 200 grams,
Flour - 150 grams,
Butter - 30 grams,
Powdered sugar 20 grams.
Cooking technology:
Beat the eggs with sugar until a homogeneous lush foam is obtained, then add the cream, add the flour, mix gently. Pour the dough into a deep bowl greased with oil, and bake in a preheated oven until golden brown. Serve sprinkled with powdered sugar.

Products:
Egg - 4 pieces
Sugar - 40 grams,
Butter - 30 grams,
Flour - 150 grams,
Sour cream - 200 grams
Salt to taste.

Cooking technology:
Grind egg yolks with sugar, add sour cream, flour in the process. When the mass becomes homogeneous, we introduce whipped proteins, salt into the mass. Pour the dough into a deep bowl greased with oil, and bake in a preheated oven until golden brown.

Products :
Egg - 5 pieces,
Milk - 200 grams,
Sour cream - 50 grams,
Flour - 20 grams,
Butter - 60 grams,
Parsley greens - 10 grams
salt to taste

Cooking technology:
Mix egg yolks, flour and sour cream well until smooth, gradually add milk to the mixture. Beat the whites separately in a lush foam and gently mix with the rest of the mass. Salt the mass and put it on a greased dish, bake in a well-heated oven until golden brown. When serving, pour the drachena with melted butter and sprinkle with parsley.

Products :
Egg - 4 pieces
Cottage cheese - 500 grams,
Sugar - 40 grams,
Milk - 120 grams,
Butter - 30 grams,
Flour - 100 grams,
Salt to taste
Sour cream - 50 grams

Cooking technology:
Grind egg yolks, butter and sugar well until a fluffy homogeneous mass is formed. Then add grated cottage cheese and milk, mix the mass. Next, pour in the flour and introduce the whites whipped into a lush foam. Put the finished dough into the prepared dishes and bake in the oven until golden brown. Put the finished drachena on a dish, serve with sour cream.

Drachena with potatoes

Products :
Egg - 6 pieces
Boiled potatoes - 500 grams
Sour cream - 150 grams,
Flour - 50 grams,
Milk - 300 grams,
Butter - 30 grams
Salt to taste

Cooking technology:
We wipe the boiled potatoes through a sieve, add sour cream, flour, salt, and yolks to the potato mass, mix everything well, gradually add milk and knead the whole mass well. Next, we introduce into the mass, beat the whites into a thick foam. We transfer the finished dough to a frying pan greased with butter and bake in the oven until golden brown.

In the article, we examined the old Russian dish drachen.
If you liked the article and found it useful for you, leave your comments.
Receive articles in your mail by leaving your e-mail.
see you soon.

Drachen as in kindergarten. Technological map number 4.

Cooking technology.

I took 6 large eggs (size L) for dracheny as in kindergarten - it turned out just 400 grams.
For the most part, dracheny recipes are prepared with whipping proteins to dense peaks, but the kindergarten's technological map does not provide for this. I still like the souffle version more, where the whites are thoroughly whipped, but this one is not bad at all.

According to the described cooking technology, it is necessary to put all the ingredients in a bowl and mix, after mixing the eggs with milk. I did so. But since lumps of flour appeared with this mixing, I had to pass the omelette mixture through a sieve. Therefore, I recommend that you first mix the flour with a small amount of milk, and then mix everything completely.

Preheat oven to 180 degrees.

Place the mold with butter in a heated oven to melt it. You can simply grease a baking sheet or mold with butter.
Pour the omelet mixture into the mold (on a baking sheet).
I used a cupcake pan, wrapped in foil just in case.

The thickness of the dracheny should be about 2.5-3 centimeters.

Put the form with dracheny into a preheated oven for 8-10 minutes - this time is given in the technological map. But my oven didn't have enough time. I baked for 20 minutes.

Unusual name for a dish, right? But in fact, drochena (drachena), with the recipe for which I will introduce you below, is a dish of Russian cuisine. It is prepared from eggs, which are kneaded in milk with cereals, wheat flour or grated potatoes.

In some cases, egg drachena is like an omelette, while in others it turns out to be more solid - like a baked flatbread. By the way, the very word “wank” originates from the verb “to masturbate”, which, according to Dahl, means “raise, uplift, inflate, lift up”.

Be that as it may, the finished dish turns out to be very tender, airy and unusually tasty. Do not notice how you eat a really big piece, and then ask for more supplements. And if you pour melted butter on egg drachena, you get a real song!

In general, initially it is customary to cook this dish in a cast-iron frying pan, in which the finished drachena is then served. But I don’t have a similar one, so I used an oval Teflon mold, 5 centimeters high, 28 centimeters long (along the bottom), and 20 centimeters wide. Just out of the oven, my omelette was as much as 12 centimeters in height, and after standing a little (before eating) it dropped a bit and became 8 centimeters. Agree - cool!

Ingredients:

Cooking step by step:

The recipe for egg dracheny contains the following ingredients: chicken eggs, milk, butter, wheat flour, salt, sour cream. The milk should be at room temperature, but the butter does not matter, since we will melt it.

First of all, turn on the oven to heat up (180 degrees), since the preparation process will take at most 15 minutes. Wash the eggs thoroughly, dry them and separate the whites from the yolks. Beat the whites with a mixer until soft peaks, that is, when the foam does not stand on the whisk, but hangs down - it is soft enough.

Beat everything until smooth - it does not take long for all the ingredients to combine and that's enough. You can do this with a mixer, but a whisk is also suitable in this case. You can even use a fork.

Now carefully mix the protein foam into the yolk mass. Neatness is important here, because if you mix everything too hard, the drachena will not be as fluffy as it should be.

Lubricate a suitable form generously (a couple of tablespoons of the total amount) with butter and pour our airy dough into it. Spread a little with a spoon and send to the oven for 45 minutes to bake at 180 degrees.