Читать книгу Russian cooking for men. All about egg dishes - Alexey Glazyrin - Страница 5

Stuffed eggs

Issue: 12 eggs, a little salt, pepper, a pinch of chopped dill, 2 tablespoons of grated cheese and 1 tablespoon of cow’s butter. 10 eggs are steeply boiled and dipped in cold water, cut with a sharp, thin knife along, in half; the yolk is carefully pulled out with the protein so as not to damage the shell. Protein with yolk is finely chopped, salted, added a little pepper, finely chopped dill, 2 raw eggs (for 10 eggs taken), they are stuffed with shell, evened with a knife, sprinkled with grated cheese, greased with oil and baked in the oven to brown.

These eggs are served with green cabbage from sorrel, quinoa or nettle.

Goose eggs

To give out: 5 goose eggs, 2 rich crackers, 2 onions, 1/4 nutmeg, to taste of salt. From goose eggs, through a small hole, release all the contents, mix it with breadcrumbs, salt, finely chopped onions, nutmeg, wipe everything through a sieve and fill the shell with a syringe; bake in the oven.

Serve mustard sauce, provencal sauce or just butter and vinegar.

Scrambled eggs, graduation

Issue: 10 eggs, 1/8 pound of Chukhon oil. The oil pan is well warmed up, one by one the eggs are released onto it and sprinkled with salt. When the protein becomes solid, but the yolk is still liquid, served directly on the table with a frying pan.

Scrambled eggs with sausage and ham

Issue: 10 eggs, 1/2 pound of cooked sausage, 1/8 pound of Chukhon butter. Heat a frying pan with oil and fry in it thinly sliced cooked sausage or ham; when it is slightly browned, release the eggs and do as in the previous recipe.

Fried eggs

Issue: 10 eggs, 5 large onions, 1/2 pound of Chukhon oil. Finely chopped onions are fried in oil, not allowing to brown; when he is tired enough, then the eggs are released.

Fried eggs

Issue: 1 pound of cod, 1/4 pound of Chukhon butter, 1/2 cup crackers, 5 potatoes,

5 eggs, 1 cup of milk. 1 pound of fresh cod, peel and gut, boil in salted water until soft, cut into slices and put in a saucepan with 1/8 pound of oil; sprinkle with breadcrumbs. 5 boil potatoes, peel, cut into slices and put in a stew pan a number of cod, then a row of potatoes, sprinkled with breadcrumbs, and do so until all the cod has been laid; then pour 1 cup of milk, mix with 1/8 pound of butter and 5 raw eggs, sprinkle with breadcrumbs and put in the oven; when browned, serve in the same stewpan.

Georgian style fried eggs

Issue: 5 eggs, 1/4 pound of caviar, 1/2 French roll, 2 onions, to taste salt, pepper, 1/4 pound of butter, 1 tablespoon chopped parsley. Chop 2 onions finely, salt, add a little crushed pepper.Beat 5 eggs, mix with 1/4 pound of caviar, grind well and add the crumb of 1/2 French bread, which also grind with caviar, but moistened with hot water or broth; mix everything well with 1/4 pound of butter and cooked onions, put in a pan, level with a spoon and put in the oven; when it rises – serve, sprinkled with chopped greens dill or parsley.

Fried eggs

Issue: 5 eggs, 1 teaspoon of parsley, 1 teaspoon of dill, a pinch of pepper, 1/8 pound of Chuhon butter, 1/4 pound of calf kidney, 1/4 pound of ham, 1 herring. Beat eggs, mix with chopped parsley and dill, salt, add ground pepper and pour into a heated frying pan with oil; when you get a steep scrambled egg, they roll it into a tube with the following: separately cook a finely chopped calf kidney, ham and boneless herring, fry everything in oil and put it on an egg and then roll it into a tube; watered with the same sauce.

Fried egg fondue

Issue: all by the number of eggs taken. It requires strict proportionality. Scrambled eggs should be served at the table immediately, and besides, by the end of dinner, before the cake. Take as many eggs as you like, hang them raw and take three times less Parmesan cheese and six times less butter. The eggs, having released into the pan, beat well with a spatula, add oil and parmesan, grated on the grater, put the pan on a strong fire, removing the burner on the stove; disturb without stopping, adding a pinch or two of ground pepper. If the cheese is salty enough, then salt is not necessary, but pepper is needed.