Boiled eggs fried with herbs. Boiled fried eggs Is it possible to fry boiled eggs

To the question: Is it possible to fry boiled eggs? given by the author Suck the best answer is Fried boiled eggs
Tuesday, 14 March 2006


So, I take 5-6 chicken eggs, boil them hard, cool them sharply with cold water and remove the shells. Then I stir in...
By popular demand.
Fried boiled eggs. The recipe is quintessentially Chinese, but adapted to the harsh Russian reality. I mean, the vodka is already on the table, but there is no appetizer.
Two circumstances give this dish a special charm. Well, firstly, the egg itself is modified to taste when you fry it boiled. Secondly, it is unthinkable without a specially prepared and very simple sauce, which may seem somewhat unusual in taste.
So, I take 5-6 chicken eggs, boil them hard, cool them sharply with cold water and remove the shells. Then I stir in a saucepan 5-6 tablespoons of granulated sugar, 5-6 of the same spoons of some soy sauce (it’s better to take not the classic one, but from the “bamboo stems” series; personally, after a series of experiments, I settled on shrimp) and the juice extracted from two lemons. After mixing the ingredients, I put the ladle on low heat so that the sauce simmers gently for a few minutes. I'll definitely try the taste. It should be equally sweet, salty and sour. If any of these flavors are missing, I add the appropriate ingredient and set the sauce aside.
In a small but deep frying pan (so that whole boiled eggs can fit in it) I heat 150 grams of vegetable oil. Then I put eggs (chicken eggs that were boiled!) into it and fry them evenly until golden brown. I take them out with a slotted spoon so that the excess oil drains off and cut each into four slices or in half. I put it on a plate and sprinkle each slice with the still warm sauce that is in the ladle.
Can be consumed.
I also sprinkle red pepper, but it’s whatever you want. Not everyone lived in the East in their previous incarnation.
Deep-fried eggs with tartar sauce
Serves 4
8 hard-boiled eggs
3 tbsp. l. mayonnaise
1 tsp. hot mustard
1/2 bunch of green onions
1 tbsp. l. kupirya
1 tbsp. l. tarragon
1 tbsp. l. parsley
2 pinches of salt
1 pinch of pepper
1 pinch of sugar
2 tbsp. l. lemon juice
3 tbsp. l. flour
1 egg
4 tbsp. l. bread crumbs
fuel oil for deep frying
Preparation
For the sauce, cut two eggs in half. Protein will be available
use it somewhere, take out the yolk and mix with mayonnaise,
mustard, chopped herbs, salt and pepper and season hotly
spices. Rinse the remaining eggs with cold water, peel and
roll first in flour, then alternately in beaten egg and
breadcrumbs Fry in hot ghee at temperature
about 175 degrees about 3 minutes until golden brown
colors. Serve with sauce.
Side dish: Boiled potatoes or crispy white bread
crust

Herring under a fur coat, Olivier salad, salad with the pretentious and therefore funny name “Caesar”, cheese, sausage - all this, of course, looks great on the holiday table, but... boring.

Let's add something unusual - from the usual and easy to prepare and no less elegant than some Olivier or, say, eggs in "chocolate". Namely, such a wonderful snack as fried chicken eggs, previously hard-boiled. Have you fried boiled eggs? In vain. True, if you don’t like the crispy crust and other components of this snack that change the taste of a regular egg, you don’t have to bother. But I know you'll like it. So, boil five or six chicken eggs hard in the usual way. Cool in cold water and remove shells. But while the eggs are boiling, let's make the sauce. To do this, mix two tablespoons of sugar with three tablespoons of soy sauce and the juice of half a lemon, adding a little water so that the sauce is not too salty

Pour the resulting mixture into a suitable ladle and boil a little over low heat until the sugar is completely dissolved. Then we will take a sample and, if necessary, add a little lemon juice, sugar or water so that the sauce tastes salty, sweet and sour.

Let's set the sauce aside to cool, and let's get down to the actual frying. Pour enough vegetable oil into a suitable ladle or saucepan so that when frying the eggs, the oil covers them at least halfway. However, first we will not fry the eggs, but the onion cut into thin rings. Subsequently, the fried onion will decorate the dish, and its priority in frying is dictated by the fact that, in addition, it will give the oil a more elegant taste. Fry the onion in well-heated oil until completely browned, then catch it with a strainer or slotted spoon and transfer it to a separate plate.

Now fry the hard-boiled and peeled eggs in this oil until they are golden brown on all sides.

Cut the eggs into two or four parts, sprinkle with sauce, sprinkle on top with fried onions and, just a little, ground red pepper (optional), or hot pepper rings. If you plan to serve the appetizer on a festive table, garnish it with plucked cilantro leaves. If cilantro is unacceptable, put the appetizer on lettuce leaves.

Every time you cook regular scrambled eggs or boil soft-boiled or hard-boiled eggs, you lose the opportunity to try this healthy product in a new way. But you can get the same amount of protein, but at the same time try an original, tasty dish, which is also aesthetically pleasing. Here's a selection of new ways to cook eggs and add variety to your meal.

1. Baskets with eggs

To make this you will need muffin racks, bacon and eggs. Roll up thin slices of bacon in a basket, crack an egg into the middle of the basket and bake it all in the oven.

Basket of eggs

2. Scrambled eggs with medium cooked yolk

If you like a slightly runny yolk, but not so much that it leaks, you can prepare scrambled eggs like this: break the egg into a greased frying pan, cover with a lid and do not turn over until done. The lid will allow the yolk to bake better.

Scrambled eggs with medium cooked yolk

3. Golden eggs

The French prepare this dish for Easter, but you can eat it every day. The basis of the dish is a cream sauce made from flour, butter and milk. First, cook hard-boiled eggs, then separate the white from the yolk of the finished egg.

Finely chopped protein is mixed with cream sauce. After this, the finished sauce is spread on toast, and the yolk crumbles on top.

Golden eggs

4. Crispy poached eggs

Such eggs can often be seen in various French salads. First, soft-boil the egg, then roll in breadcrumbs and fry for 30-60 seconds in a greased frying pan. The dish turns out crispy on the outside and soft on the inside.

Crispy poached eggs

If you're too lazy to boil or fry eggs in the morning, you can keep it simple. Break a raw egg, beat it a little to mix the yolk with the white, add the green onions and ham and pour it all into a regular coffee mug. One minute in the microwave and your breakfast is ready.

6. Toast with cheese

Soak bread slices in a milk-based sauce, sprinkle them with cheese and bake them in a baking dish along with eggs, milk and mustard.

Croutons with cheese

7. Omelette rolls

Beat the eggs, pour them into a greased frying pan so that the layer of raw eggs is about 2 cm thick. Wait until the eggs are cooked on one side, then turn the omelette over, put on top everything you would like to wrap in a roll, for example chopped ham and pepper. After the second side of the omelet is cooked, simply roll it into a roll.

8. Egg soufflé

Initially, soufflé was made from eggs, we just forgot about it since chocolate soufflé appeared. But you can always make egg soufflé at home. For this you need four yolks, three whites, a little milk, butter and flour. The result is airy pleasure.

This is a Danish dough dish, but it contains more eggs than dough. First, beat the egg whites until thick foam, then in a separate bowl mix flour, salt, sugar, yolks, butter, buttermilk and add the whipped whites.

The finished dough is poured into a special form, greased with oil. After the bubbles appear, the pancakes must be constantly turned over in the cavity so that they do not burn.

You've probably tried such an omelette in cafes or restaurants, but you weren't able to cook an equally fluffy dish at home.

Here's a recipe that will help you make a really fluffy omelette.

For the omelet you will need:

• large eggs (separate yolks from whites) - 4 pcs.;
• water - 50 g;
• butter or margarine - 1 tsp;
• a pinch of salt;
• a pinch of ground black pepper.

Preparation:

1. Preheat the stove to 160°C.
2. In a medium bowl, combine the egg whites, water and salt and beat with a mixer on high speed. In a small bowl, mix the yolks and ground black pepper with a mixer for about three minutes. Pour the yolks into the bowl with the beaten whites.
3. Melt the butter in a heated frying pan and pour the beaten eggs onto it. Slowly reduce the heat to low and cook for about five minutes or until the omelette is fluffy and the bottom surface is light brown (lift it carefully to see the color).
4. Continue cooking the omelette for about 12-15 minutes. Check readiness with a knife: if you can insert it into the middle and come out clean, the omelette is ready.
5. Tilt the pan so the omelet slides onto the plate, carefully fold it in half and serve with salsa or tomato paste sauce.

Chicken and quail eggs are two dietary products in our diet that must be included in your daily diet.

This product is rich in vitamins, microelements and protein, which our body needs very much.

If you are on a diet, then a fried egg should be consumed with caution, because its calorie content is much higher than the number of calories of a boiled one - 270 Kcal per 100 grams of product.

It was discovered quite recently - previously they were considered quite harmful and were recommended for consumption extremely rarely. It was believed that the cholesterol they contained was harmful to the body.

Recently, scientists have proven that the cholesterol found in eggs is not as harmful as previously thought and, on the contrary, is beneficial in moderation.

There is one cooking method that allows you to avoid the ingress of almost all unnecessary elements - fried eggs in a ceramic frying pan.

This modern kitchen utensil allows you to prepare dishes without adding fat - the food does not burn and retains its natural taste. All you have to do is add salt to your breakfast to taste.

Protein in a fried egg remains almost the same as when cooked - the only difference is in appearance. However, during heat treatment in water, the egg remains in the shell, so it retains more nutrients: vitamins, amino acids and microelements.

Unfortunately, if you adhere to a strict diet for weight loss or a therapeutic diet, then you will not have the opportunity to try fried eggs in butter soon - the calorie content of a fried egg is too high (270 Kcal). The protein in a fried egg has a lower calorie content - only 50 Kcal, but eating it on a diet is also not recommended.
Low-fat scrambled eggs cooked in a ceramic frying pan, without adding edible oils, may be suitable as a dish for variety. But you should include a fried egg (Kcal 270) only after the recommendation of a nutritionist or your doctor.

Excessive consumption of this dish can actually lead to health problems - it is recommended to eat no more than one egg per day or three at a time per week.

How to make healthy fried eggs?

It is believed that scrambled eggs are the easiest dish to prepare. Almost every person in the world has fried eggs at some point.

VIDEO ON THE TOPIC

There are a lot of ways to prepare this dish, and in each country it is prepared with its own characteristics - they directly depend on the gastronomic preferences of the people.

Almost every breakfast starts with eggs - over time, of course, this dish can get boring. To prevent this from happening, you should think about the variety of a simple recipe.

For this we need the following ingredients:

• five to seven eggs, fried on both sides;
• boiled vegetables (carrots, potatoes) – 0.3-0.5 kg;
• a jar of canned peas;
• salted or pickled cucumbers – 300 grams;
• onions or leeks;
• boiled sausage or boiled chicken breast;
• mayonnaise.

1. All ingredients need to be cut into cubes,
2. Pour them into the bowl prepared for the salad, add salt to taste and cover with mayonnaise.
3. Fried eggs instead of boiled ones go well with chicken - as a result you get a great, new recipe for your favorite dish.

In order not to overdo it with fats when preparing scrambled eggs, it is worth replacing sunflower oil with olive oil, which will help preserve the natural taste and avoid cholesterol entering the body.

Another simple and quick way to cook fried eggs is fried eggs..

In this dish, the yolk has a special value, as it retains all its beneficial properties. In this case, the heat treatment is more concentrated on the protein, and the core of the egg remains almost in its original form.

Since the egg is considered one of the best breakfast foods (it lasts longer), the fried egg recipe is ideal for people rushing to work in the morning.

To prepare we will need:

• two or three fresh eggs,
• a tablespoon of vegetable or butter,
• salt,
• pepper to taste.

1. Heat the frying pan, add fat - wait 2-3 minutes for heating,
2. Crack the eggshells with a knife or fork and pour them into a frying pan heated with oil.
3. The dish is considered ready when the white becomes completely white and dense in consistency, and the yolk is covered with a transparent, slightly whitish film.

Well, the question is, what new can be made from boiled eggs? I don't know about you, but for some reason the idea of ​​frying them hasn't occurred to me yet! And not in sliced ​​form, but in whole form. Boiled eggs fried with herbs are, in my opinion, a very good idea for those who are already fed up with both fried and boiled eggs and are looking for some new gastronomic experiences.

For 1 egg with this cooking method, 15-20 grams are required. butter, green herbs - to taste, salt - to taste, and water for boiling eggs.

Boil the eggs in a bag or hard-boiled, but not with the maximum cooking time that you do, but so that the yolk is still at least a little soft in the middle. In my egg cooker for 2 eggs - 7 minutes. After boiling, pour cold water over the eggs, break the shells and peel them.

While the eggs are boiling, chop the green herbs or herbs. It's better to be smaller, and not too rough.

While the eggs are boiling, melt the butter over low heat and stir in the herbs. When the eggs are peeled, the pan with the oil and herbs should already be warm.

Place the peeled eggs in the oil with herbs and increase the heat until the eggs are fried, but the butter does not burn. Salt to taste. Fry the eggs so that you can see that they are covered with a crust at least in sections. The oil will turn green. Roll the eggs in a frying pan, pour oil and herbs over them - they should also noticeably change color, becoming yellowish rather than white.

Boiled eggs fried with herbs are always served together with the oil in which they were fried - in fact, half the thrill is in it, it is very tasty to dip eggs in it while eating.

It seemed to me that they were asking for more wheat toast here.