Three courses with poached egg. Baked egg in avocado

Fried eggs in a new way

Sometimes it is so difficult to make the fried eggs turn out to be beautiful and regular in shape. In this case, onion, cut into rings, will come to the rescue. Put them on a heated frying pan and break the eggs there. Thus, the shape of the fried eggs will be perfectly round. And if you want to experiment, use sweet peppers in the same way.

Egg baked in avocado or tomato

Remove the pit from the avocado, and the core from the tomato, break the egg there and put in the oven until cooked.

Egg muffins with bacon and avocado

This delicious treat is easy and simple to make. Lay the sides of the muffin pan with bacon, put avocado slices on the bottom of the mold, and fill the resulting hole with an egg and send it to the oven

Baked eggs in tomato sauce with cheese

Follow the instructions shown on step by step photography and you will succeed!

poached egg

If you love poached eggs and you absolutely do not have time to cook them for a long time, then this option is for you.

Poached egg in cling film

This type of egg preparation is traditional for french cuisine. In fact, this is the same egg in a bag that we used to cook in the shell, slightly undercooking. But there are some nuances. A real poached egg is boiled in hot, but not boiling water, without the shell. To simplify your task, try covering a small container with cling film, breaking an egg into it, and dragging the edges, place the resulting bag in hot water. Boil for 4-5 minutes.

Filling for burgers

If you are thinking of fast, tasty and budget food big company try making egg and cheese burgers. For this in silicone molds smash for muffins right amount eggs and put in the oven for 15-20 minutes. The perfect burger filling in shape and size is ready.

Great snack with bread and egg

Mmm. Yummy!

waffle omelette

A great idea to diversify the usual omelet is to use a waffle iron. Add chopped vegetables to a recipe familiar from childhood and the traditional taste will sparkle with new shades.

Get it done in 60 seconds

A universal solution in case of an acute shortage of time can be cooking an egg in microwave oven. Just break it into a small container (you can use a cup) and place it in the microwave for 60 seconds. Everything is as fast and simple as possible.

Cut first, clean later

After you have boiled an egg, do not rush to peel it. First cut along, and you will see that all further manipulations to remove the shell will take a matter of seconds.

golden egg

An excellent option for decorating dishes can be a golden egg. To do this, you will need a towel and a thick thread. Twisting a raw egg in a towel and fixing it on both sides with threads, begin to unwind it, as if mixing the protein with the yolk in the shell. Then cook as usual.

Proteins separately, yolks separately

How housewives used to suffer when they separated proteins from yolks for cooking, say, tender biscuit. Now there are special gadgets, but if suddenly you don’t have them at hand, a small plastic bottle. Crack an egg into a bowl, squeeze the bottle lightly, bring it up to the yolk and release. The yolk will be in the bottle.

• - Mogul-mogul -

  According to one of the legends, the cantor Gogel invented the drink. In order to return the shrunken voice and cure the throat, he whipped egg yolk with sugar. However, mogul-mogul not only provides therapeutic effect but also helps to quickly satisfy hunger.

  Way. Separate egg yolks from whites. Grind the yolks with salt and sugar, and put the whites in the refrigerator for 15 minutes. Whip chilled egg whites with sugar and salt. Mix both parts of the eggs in a glass and sprinkle with nutmeg.

• - Cocote eggs -

  Another variation on the classic theme is cocot eggs. As you might guess, scrambled eggs are prepared in special cocotte molds. Can be used with eggs various additives, the main thing is that when cooking, the yolk remains intact.

  Way. Preheat oven to 180°C. Grease 6 molds with 1/2 teaspoon butter. Break an egg into each mold. Sprinkle with salt and pepper and spoon 1 teaspoon of cream into each cocotte bowl. Place the cocotte makers in a baking dish and add hot water to it. Bake the eggs for 20-25 minutes or until set. Sprinkle with herbs before serving.

• - Orsini eggs -

  It is said that it was Claude Monet's favorite scrambled egg. Perhaps because spectacular presentation dishes made it doubly appetizing. The method of cooking eggs with this method is that the yolks are separated from the proteins, but baked together in the oven.

  Way. Separate the yolks from the proteins, keeping the yolks intact. egg whites salt and beat into a strong foam. Place egg whites in a greased baking dish. Smooth out the foam and make a recess for the yolks. You can season the scrambled eggs with pepper and sprinkle with grated cheese. Put the egg whites in an oven preheated to 150 degrees and bake until they are slightly set. Then put the yolks in the recess and bake for another 10-15 minutes.

• - Scramble or scrambled eggs -

  Scramble eggs are similar to an omelette, but have a softer texture. Cooked in accordance with all the rules, the chatterbox should be tender and airy, and in terms of consistency it is somewhat reminiscent of cottage cheese. It will be easier to achieve the desired texture if you remove the eggs from the heat before they are completely, as far as applicable to scramble eggs, ready.

  Way. Crack 4 fresh eggs into a bowl. Using an immersion blender or whisk, beat the eggs thoroughly until pale yellow, about 30 seconds. Melt one tablespoon of butter in a nonstick skillet over medium heat. When the foam subsides, add the eggs and cook until a thin fried layer appears around the edge. Using a rubber spatula, begin to constantly stir the egg mass. Cook the scrambled eggs in this way for about 2 minutes, at the very end, when turn off the fire, salt.

• - Poached egg -

  Eggs without shells can be simmered in a hot liquid that has not reached the boiling point. This method is called poaching. There are two mandatory conditions for poached cooking: these are the most fresh eggs and hot but not boiling water. As a result heat treatment the protein turns into a whole mass, inside of which a creamy yolk is hidden.

  Way. To cook poached eggs, heat until desired temperature water in a medium saucepan over high heat. Gently crack one egg into a fine sieve over a small bowl and set aside for one minute to allow all of the loose egg whites to drain. Using a slotted spoon or a whisk, create a funnel in the semi-boiling water and carefully lower the egg into the pan. Boil it until the whites set, but the yolk is still runny. This will take approximately 3 to 5 minutes depending on the temperature of the water used. When the egg is ready, place it on paper towels to remove excess water and serve immediately or put it in a bowl with warm water to keep the egg warm until serving.

• - Eggs Benedict -

  By learning how to cook poached eggs, you can move to a new level, because they are the basis of such a dish as eggs Benedict. It is a two-piece sandwich. English cupcake with poached eggs, ham or bacon and hollandaise sauce.

  Way. Cooking poached eggs. Boil water in a medium saucepan. Turn the heat down to low and add a couple drops of vinegar to the water (this will soften the water, but if it's not too hard, you can skip the vinegar). Break an egg into a small sieve and strain the excess protein through it. Then lower the sieve into low-boiling water and cook for about 3-4 minutes.

  Cooking hollandaise sauce. Mix the egg yolk, lemon juice and a pinch of salt in the bowl of a hand blender just enough to cover the blender blades. Melt the butter in a small saucepan, whisking constantly until it starts to bubble. Pour over melted butter into a measuring cup. Then turn on the blender and slowly pour the oil into the container; pour it all the way out. The resulting sauce should be thick and creamy. Salt, you can add a pinch to taste cayenne pepper or a dash of hot sauce.

  Mix the sauce with two teaspoons of dill stalks. Toast the muffins, arrange among four bowls, each with a piece of salmon and a poached egg. Pour the sauce over the resulting dish and serve with the remaining dill and chopped shallots on plates.

The poached egg was mentioned on the menu of the French nobility at the beginning of the 14th century. The delicate creamy yolk in the dense protein of a shell-less boiled egg made me order the dish again and again, until it turned into a standard breakfast. Commoners, unlike seniors, did not pursue delicacies, it was more important for them to get hearty lunch. Farmers and townspeople even prepared scrambled eggs for the holiday, and hard-boiled eggs were boiled for the daily meal.

To Russia recipe for poached eggs french chef brought in the 19th century. Tsar Alexander I and his family appreciated taste qualities snacks and often spoiled themselves an unusual delicacy. Over time, the fashion for eggs, "scalded with boiling water," as the French called them, spread throughout the world. The poached egg is on the menu of leading restaurants, and in different countries the dish has undergone significant modifications and often looks really royal.

An egg that is supposed to be boiled without a shell must be fresh. In a stale egg, the protein will not be dense and will not form a neat bag in which the yolk is hidden. The latter in this case will not retain its unique softness. Ideally, he should not peek out from under the protein at all.

Second important point- Do not boil a poached egg in boiling water. The fire must be low so that the yolk does not become as elastic as the protein, and the egg does not lose its shape. A teaspoon of vinegar dissolved in water will help keep the egg intact. Without it, the protein will break up into flakes, and the snack will take on an unappetizing look.

The egg should be lowered into the water after it has been stirred and turned into a "funnel" so that the protein does not spread. The egg is not placed in the center of the funnel, but closer to the edge of the pan. If it is taken out of the refrigerator, it should be allowed to warm up to room temperature before starting cooking.

For 2 min. being in hot water the protein will not be very dense. If you want to get a well-boiled egg with strong protein, you need to boil it for 4 minutes.

An exquisite dish can be prepared in a conventional kitchen, not equipped special devices. It should be remembered that the water in the pan should not be boiling, but hot. You should not lower 4-5 eggs into a small container at once, as the water temperature will drop and the protein will spread.

Easiest (without special tools)

Pour enough water into the pot to cover the egg. It will heat up, but no bubbles should appear in it. By adding a teaspoon of vinegar or one and a half tablespoons to it lemon juice and after salting, the funnel is stirred with a spoon, and the eggs, one by one, fall into the water near the wall of the pan. Depending on desired consistency ready meal the timer is set to 2-4 minutes.

Boiled eggs are carefully removed from the water with a slotted spoon. Excess moisture is removed with a paper towel. Before serving, the poached egg is sprinkled with spices to taste or placed in the sauce. Classic option becomes mayonnaise.

With package

A more practical method involves using cling film to cook a poached egg. A film is placed in a cup and smeared with vegetable or melted butter. It pours on her broken egg, after which the film is tightly twisted around it and tied with twine.

In this case, you do not need to add vinegar to the water, the egg will remain intact thanks to the film. If the task is to cook a lot of eggs, this option is better than the previous one, since you can immediately prepare them all and put them into the pan at the same time. Even if the water in it cools a little, the protein held by the film will not disintegrate.

Many housewives, passionate culinary experiments, friends give interesting kitchen utensils. Pashotnitsa is one of those things. A standard plow maker is a plastic container, slightly larger than an egg, with a lid and a handle to remove the device from hot water.

She, like cling film, before use, it is lubricated with vegetable oil so that the egg does not stick to the walls. After breaking the egg and pouring it into the plowing bowl, you need to carefully close it with a lid so that the protein does not get into the water.

After cooking the eggs, the plow maker is taken out and put on the table for a minute to cool. The egg can then be used as a starter or as an ingredient in a complex dish.

In a slow cooker or steamer

Special molds are sold for a double boiler, but ordinary cups are also suitable. A mug of water is poured into the cavity of the double boiler and a grate is placed. Forms or cups are greased with vegetable oil, filled with eggs and placed on a wire rack. 2 minutes. they should be cooked under a closed lid in the “Steamed” mode, for another 2 minutes. the same, but with the lid open.

in the microwave

The poached egg will cook in 1 minute. If it seems watery, you can return it to bake for another 15-20 seconds. When there are no special molds at hand, they are replaced by cups or bowls.

They are half filled with water. a small amount vinegar. Eggs are poured into cups, then covered with a saucer on top and put in the microwave at maximum temperature. Such a delicacy will be able to have a bite even in the office.

In the oven

Cooking in the oven is convenient because you can spread a lot of eggs on a baking sheet. If the hostess plans to serve poached eggs to guests in portions, it is better to stop at this method.

Pour a tablespoon of water into cupcake molds. They are placed on a baking sheet and filled with eggs. Poached eggs are baked for about 12 minutes at a temperature of 200 ° C.

The finished snack should cool slightly, after which it can be laid out on plates. Eggs will get interesting shape and will be easy to decorate.

How and with what to serve a poached egg

A dish with a poached egg will become hearty if, in addition to chopped fresh vegetables and greens, put a circle of sausage on a plate or fried meat. This hot snack served in portions, so you need to think in advance about the option of decorating it.

The French fried poached eggs in breadcrumbs. It replaces bread, which, in combination with egg product also perfectly satisfies hunger.

Ready poached eggs are sprinkled with flour, dipped in raw protein and crumbled in breading mixed with salt, black ground pepper and minced garlic. All ingredients are added to taste. After that, the appetizer is fried on both sides in vegetable oil. finished egg breaded poached garnished with parsley leaves.

Americans who love hamburgers and sandwiches have come up with their own dish called Eggs Benedict. Between the two layers of the bun is placed bacon or a slice of ham and a poached egg drizzled with hollandaise sauce. It is made from melted butter, lemon juice and balsamic vinegar. It can be replaced with mayonnaise.

Currently, eggs benedict are cooked with salmon, tomatoes and herbs. Chefs offer their own options to modernize the long-known dish.

Conclusion

After reading the recipes for egg snacks, it seems what to think of for their preparation. new way impossible. And yet, in recent years, craftsmen have invented and made popular the inside-out cooking of eggs.

A fresh egg is wrapped with adhesive tape, and then 7 minutes. untwist in the sleeve of a sweater or stocking. In this case, the egg should be well fixed by bandaging the sleeve or stocking on both sides. Having boiled it right in the tape hard-boiled and cleaned, you will be able to try a dish where the protein and yolk have changed places.

Poached eggs have been a favorite delicacy since the Middle Ages. Every french restaurant considers it an honor to present it on the menu and name the dish after one of his famous compatriots. It is easy to prepare poached dishes at home, they look beautiful and guests will surely like them.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but most I spent my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. IN free time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!