8 WAYS TO MAKE EGGS TASTIER
Nutritious and healthy, eggs can compete with meat in terms of the number of essential amino acids. People ate eggs even when they were not actually people, but represented intermediate forms like Neanderthal or Australopithecus. But even when a person could not even make a fire, he liked to eat eggs. Over time, the kitchen has become more complicated, but the eggs have not gone anywhere. On one fringe variety of egg dishes does not stop - these recipes will help to understand that eggs can and should be eaten not only for breakfast and they can be turned into a real culinary masterpiece.
- Sandwich with curry and egg -
Ingredients:
8 large eggs;
1/3 cup of mayonnaise;
1 teaspoon of curry powder;
1 tablespoon chopped fresh green onions;
Kosher salt and black pepper;
4 slices of black bread;
Potato chips;
Process:
Place the eggs in a saucepan and add water. Bring to a boil, cover, turn off the heat and leave for 12 minutes. Rinse the eggs, peel off the shell and cut into halves. In a bowl, combine mayonnaise and curry powder. On the dried bread lay a leaf of salad, egg and top with sauce and decorate with chips.
- Pie of cheese and eggs -
Ingredients:
3 tablespoons of olive oil;
1 onion, sliced;
3 large eggs;
3/4 cup cream;
Kosher salt and black pepper;
½ cup grated hard cheese;
1 tablespoon red wine vinegar
Process:
Preheat the oven. Melt off a tablespoon of butter on medium heat, add onion and fry until soft. In a medium bowl, whip the eggs with cream. Add salt, cheese and spices. Pour into a pre-prepared form and bake for about 40 minutes.
- Omelette with tomatoes and spinach -
Ingredients:
3 large eggs;
Kosher salt and black pepper;
1/2 tablespoon of butter;
1/2 cup spinach, chopped;
2 tablespoons oil;
50 grams of dried tomatoes;
2 tablespoons of feta cheese;
Bread for serving;
Process:
In a medium bowl, whip the eggs with a pinch of salt and pepper. Melt the butter in a medium frying pan over medium heat. Add the eggs and cook, stirring for 2 to 3 minutes. Add spinach, dried tomatoes and cheese, put the omelet into a tube and serve with toast.
- Eggs with potatoes, sausage and onions -
Ingredients:
1 kilogram of medium-sized potatoes;
2 tablespoons of olive oil;
8 large eggs;
Kosher salt and black pepper;
1 teaspoon chopped fresh green onions
Process:
Preheat the oven. On a baking sheet lay the potatoes with butter, salt and pepper. Bake until golden brown for about 40 minutes. In the meantime, heat the oil in a frying pan, sauté the sausage and onions. In a bowl, beat the eggs, add to the frying pan and cook stirring for 2 to 3 minutes. Serve with potatoes and green onions. Slice the potatoes with a mixture and bake in the oven for about 20 minutes.
- Baked eggs with cream and tomatoes -
Ingredients:
1 tablespoon butter;
8 tablespoons of fatty cream;
8 large eggs;
Kosher salt and black pepper;
1 tablespoon chopped fresh herbs (eg parsley and dill);
Toasts for serving;
Process:
Preheat the oven and prepare the serving pots. In each, put 2 tablespoons of cream and break two eggs. Top with small tomatoes, spices and mix, without damaging the protein.
- Toast with egg and salmon -
Ingredients:
2 slices of bread;
1 tablespoon butter;
2 large eggs;
1/4 cup sour cream;
4 slices of smoked salmon;
1 tablespoon of capers;
1 small red onion, thinly sliced;
Black pepper
Process:
In a piece of bread cut a round hole. Melt the butter in a large frying pan over medium heat. Place the bread in the frying pan and break the egg into the hole. Fry for one minute, then turn over and fry on the other side. Serve with salmon, sour cream, capers and red onions.
- Salad with bacon and soft-boiled eggs -
Ingredients:
5 large eggs;
4 slices of bacon;
3 tablespoons red wine vinegar;
1 tablespoon of olive oil;
2 large red peppers;
Lettuce leaves, black pepper;
Process:
Boil the eggs for 6 minutes, rinse under cold water and gently clean from the shell. In a large frying pan fry the bacon, add the vinegar and olive oil. Put the mixture on a pillow from the salad, split the eggs into two halves. Serve with sprats of sesame and fresh pepper.
- Shakshuka -
Shakshuka - a dish of eggs fried in a sauce of tomatoes, hot pepper, onions and seasonings. Shakshuka is much more than fried eggs and tomatoes - this is a whole layer of Israeli cuisine, which has many variations. Despite the fact that it appeared in North Africa, the real recognition of Shakshuk was won on the Judaic lands. There she is eaten for breakfast, lunch, but not in any way for dinner. Such is the tradition, but outside of Israel no one will forbid you to eat shakshuk even at night. Shakshuka recipes exist many, but the principle is preserved - the eggs are roasted in a special sauce of tomatoes and pepper.
Ingredients:
1 tablespoon of olive oil;
1 small bulb;
1 head of garlic;
1 Bulgarian red pepper;
2 tomatoes;
2 tablespoons of tomato paste;
1 teaspoon of chili powder;
1 teaspoon paprika;
Process:
In a frying pan, heat olive oil, fry onion and a little later - garlic. When onion and garlic are fried, put there chopped pepper, then tomato paste and fry about 10 minutes. After filling the spices and stir. Eggs must be gently smashed into the sauce, so that they do not come in contact with the frying pan. Fry until eggs are ready, without stirring or shaking.