Russian cooking for men. All about egg dishes. Alexey Glazyrin

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.