Читать книгу Russian cooking for men. All about egg dishes - Alexey Glazyrin - Страница 6

“And Ryaba’s chicken laid a testicle: not simple, but golden…” Remember? And the eternal philosophical question: “What used to be – a chicken or an egg?” And here is the proverb: “An expensive egg in Christ’s day.” So you can remember forever.

From ancient times people treated the egg as a symbol. In a large number of prehistoric burials in Russia and Sweden, clay eggs were discovered that embodied immortality. In the language of Egyptian hieroglyphs, an egg is a sign of origin, a symbol of the secret of life. Alchemists believed that the egg is the container of thought. The Chinese believed that the first man jumped out of an egg that was dropped from heaven and floated in the primeval waters. The golden egg from which Brahma hatched is equivalent to a circle with a dot in the center. In ancient Egypt, the Universe was defined as an egg, “conceived at the time of the Great One from dual strength”, and the god Ra was depicted standing in an egg.

History is history, symbol is symbol, and we, living today, still eat eggs in the same way as we did many centuries ago. So, for example, among the ancient Romans, dinner began with eggs and ended with fruits, hence the Latin dictum Ab ovo (usque ad

malum) – “from the egg (to the apple)”, that is, from beginning to end.

Salads, sauces, main dishes, cakes, pies and much more are cooked with eggs. Therefore, the idea arose to collect culinary recipes in one book, one of the components of which is an egg. It is unnecessary to remind about the benefits and necessity of eating eggs, which is the main protein product that is absorbed by the human body by more than 90%.

In this book you will find both the simplest cooking suggestions and rather complicated recipes, one of which can be a guide to creating your signature dish – decorating a festive table. We also offer some culinary masterpieces from national cuisines, available in the preparation of any housewife. Of course, eggs of various birds, and even reptiles and reptiles, are eaten, but this, as they say, is a different story. In our recipes – chicken eggs, but if desired, they can be replaced with eggs of other birds (quail or goose), you just need to remember that the weight of the eggs depends on the variety and species.

COLD AND HOT SNACKS

The most common and easiest way to cook eggs is to boil hard-boiled, hard-boiled eggs in a “bag”. Before cooking, the eggs are washed in warm water, and the spots remaining on the shell are wiped with salt.

When boiling eggs without shells, salt, vinegar are added to the water, brought to a boil, and then, stirring the water so that a funnel forms, a raw egg is released into it. Cooking time 3—4 minutes with a slight boil. The yolk of an egg cooked in this way should be semi-liquid.

Hard boiled eggs

Hard boiling eggs 8—10 minutes, counting from the moment of boiling water. With longer cooking, the protein becomes too hard and the bright yellow color of the yolk disappears. Boiled eggs are immediately dipped in cold water to make it easier to remove the shell.

Serve eggs in shells hot or cold on a plate.

Scrambled eggs

Wash the washed eggs in boiling water and cook for 3—4 minutes. You can weld them differently. Eggs are placed in a pan and boiled water so that water covers them. After 10 minutes water is drained, boiling water is poured again and after 2—3 minutes the eggs are taken out. The protein of an egg cooked in this way does not harden, thickens into a tender white mass, the yolk remains semi-liquid. Soft-boiled eggs are served only hot.

Soft-boiled eggs are stored for a long time in a cool and dry place. In a few days they will not lose their taste if they are put in boiling water for 20 seconds before use.

Eggs in the bag

We cook eggs in the same way as soft-boiled eggs, but the cooking time is 5—6 minutes. After cooking, they are doused with cold water and served hot on the table. “Bagged” eggs can be served with different side dishes, sauce.

Baked eggs

We pierce the eggs on both sides with a needle (so that they do not crack when baking), wrap them in a damp cloth and bury them in hot ash for 8—10 minutes.

Eggs can also be baked in the oven. Punctured eggs from two sides on a baking sheet are placed in the oven and turn over every 3 minutes. After 10 minutes, the eggs will be ready.

Flavored eggs

Hard boiled eggs, peeled and punctured in several places. Pour a little cold water into the pan, add tea, salt, sugar and bring to a boil. Then we put the peeled punctured eggs and continue cooking with mild heating until the eggs turn light yellow. After this, remove the eggs, cool, cut into slices.

In addition to the light yellow color, the eggs acquire the taste and aroma of tea.

Composition: 2 eggs

10 g of tea

2 g of salt

2 g sugar

Scotch eggs

Boiled peeled eggs are breaded with flour. We divide raw minced meat into 4 parts and roll it out on a flour-sprinkled surface in the form of cakes.

We put an egg in the center of each and wrap a cake, giving it the shape of a ball (there should be no cracks!). Dip each ball in a beaten egg, and then in breadcrumbs, breaded so twice. Deep-fry for 5—6 minutes at 185°C. Serve cold.

Composition: 2 eggs

150 g minced meat

wheat flour for sprinkling

10 g breadcrumbs

deep-frying fat

salt to taste

Egg porridge

In the stewpan or pan with a thick bottom, we release the eggs, beat them with a whisk, add the filtered milk (water), melted butter and boil, continuously stirring with a wooden spatula, at a temperature not exceeding 80°C until a porridge-like state. During cooking, we introduce salt to taste.

Ready egg gruel is stored on the food warmer for no more than 15 minutes at 60°C.

When serving the egg porridge, you can put small croutons of wheat bread on the edges or sprinkle the porridge with grated cheese. In the middle you can lay boiled: asparagus, green peas, bean pods seasoned with milk sauce, ham, boiled sausage, sausages, cauliflower or Brussels sprouts in oil, porcini mushrooms in sour cream, fresh tomatoes.

Composition: 2 eggs

60 g milk

10 g butter

salt to taste

Graduation egg with sour cream

We put half the sour cream on a portion pan, salt and release eggs on it, sprinkle with melted butter and put in the oven. When the eggs

thicken, pour over the remaining sour cream, sprinkle with grated cheese and let brown.

Serve in a pan.

Composition: 2 eggs

20 g butter or margarine

100 g sour cream

20 g cheese

salt to taste

Eggs with yogurt

In salted and acidified water we cook eggs in a “bag” (without shell) for 4—7 minutes. Put grated garlic on a plate, mix with yogurt, lay eggs in the middle, sprinkle with pepper and pour over with warmed vegetable or butter. Sprinkle

parsley.

Serve with bread and bell pepper salad.

Composition: 4 eggs

2 cloves of garlic

1 yogurt

20 g of vegetable oil or butter

ground bell pepper, water, salt, vinegar, parsley

Egg in the “nest” of meat

We pass the meat and bacon through a meat grinder, add milk, salt, sugar, pepper and knead the forcemeat, from which we form a cake. In the middle of the tortilla we put a boiled egg, connect the edges of the tortilla and give it the shape of a nest. We spread the meat in a preheated pan with butter and fry in the oven until cooked.

Serve the “nests” cold, sliced in thick slices and decorated

greens.

Composition: 2 eggs

120 g beef

40 g bacon

24 g milk

20 g butter

sugar, pepper, salt to taste

Baked eggs with onions and mushrooms.

Thinly chopped onions, we passer in butter, add finely chopped mushrooms (champignons or porcini), fried in butter, mix with milk sauce, bring to a boil.

Sauce: diluted in butter flour diluted with hot milk and broth and cook for 8 minutes with a slight boil. Then salt, strain and bring to a boil.

Hard-boiled eggs, peeled, cut in half.In a saucepan we put part of the sauce, mushrooms, then eggs, pour them with the remaining sauce, sprinkle with grated cheese and bake in the oven until a crispy crust forms.

Composition: 2 eggs

40 g onions

100 g fresh mushrooms

100 g sauce

20 g butter

10 g cheese

salt to taste

For the sauce: 500 g of milk

100 g butter

100 g wheat flour

500 g of broth

salt to taste

Baked eggs with milk sauce

Cut the crust from wheat bread, cut it into square slices and fry in butter in a preheated pan.

From above we put the peeled eggs “in a bag”, fill them with hot milk sauce of medium density, sprinkle with grated cheese and bake in the oven.

Composition: 2 eggs

30 g wheat bread

30 g milk sauce

10 g grated cheese

10 g butter

Eggs with Pickles

Finely chopped onions. Hard-boiled eggs are peeled, finely chopped, add chopped pickles and combine with passivated onions.

Composition: 2 eggs

100 g pickles

30 g ghee

30 g onions

Chopped eggs with goose fat and onion

Hard-boiled and chilled eggs finely chop. Passion onion and cool. Combine the eggs with the onion, add salt and mix.

When serving, pour the melted goose fat and sprinkle with finely chopped greens.

Composition: 2 eggs

20 g onions

20 g melted goose fat

greens and salt to taste

Eggs with Fresh Cucumbers, Onions and Goose Fat

Finely chopped peeled fresh cucumbers, combine with finely chopped steep eggs, add chopped green onions, melted goose fat, salt, pepper and knead everything well.