Egg dishes are tasty, nutritious and varied. Eggs are cooked as an independent dish, used as an element for the first, second, dessert, as well as for baking and sauces. Not a single restaurant menu and, of course, home cooking can do without them.

Simple breakfast of eggs and sausages

Even the simplest breakfast can cheer you up for the whole day if you cook it with love and creatively design it.

Per serving:

• egg;
• sausage;
• salt, pepper, seasoning to taste.
To fasten the figure you will need a wooden toothpick. When serving dishes, they must be cleaned.
The first option is “Heart”: cut the sausage along, without cutting from one end, unfold the cut outward, bending in the shape of a heart.

The second option is Chamomile:

1. On the sausage, make transverse incisions without cutting through to the end.
2. To bend, notches outward, having closed in a ring.
3. Fasten the free ends with a toothpick.
4. Fry the workpiece in hot oil on both sides.
5. Pour the egg into the center of the figure. Season with salt, pepper, herbs to taste.
6. Carefully place the finished scrambled eggs on a plate with a spatula.
7. Garnish with greens, tomatoes, inscriptions or patterns of thick sauce and so on. At the same time, do not forget that the fried eggs are served hot.

Egg pancakes

These pancakes are not an independent dish, but the basis for filling with any mouth-watering filling. They make beautiful and tasty snacks.

Products:

• six eggs;
• six tablespoons of milk;
• salt.
Milk can be replaced with vegetable oil or sour cream. These ingredients are added to the eggs in a 1: 2 ratio.
1. Beat the mixture lightly. Pour in small portions onto a hot skillet.
2. Fry the pancakes in oil on both sides.
3. Start warm while they fold well.
When serving, roll in half, in the form of a roll, or cut rolls from it.

Egg omelet with tomatoes for breakfast

Many people choose eggs from breakfast for the speed and ease of preparation. Oddly enough, even a simple omelet can be a real test for the cook. Many French restaurants have a tradition: when applying for a job, applicants primarily demonstrate the art of making omelettes.

For the exam you will need:

• three eggs;
• hard cheese;
• a small tomato;
• butter;
• olive oil;
• salt, pepper and fresh herbs to taste.
French omelet looks like a thin cake or pancake, rolled in half with a small amount of filling.

It is not customary to add milk, water or flour to the egg mixture, this is considered a bad taste.

1. First you need to prepare the filling: grate cheese, chop the greens and tomato. The tomato can be slightly dampened to make it soft. Egg cake is very tender, so you can not overload it with filling. Enough one and a half tablespoons of cheese and tomatoes per serving.
2. Chefs use two whole eggs and one yolk to achieve a soft structure and rich color. Do not beat eggs for an omelet, otherwise it will turn out tough. It is enough to mix the proteins and yolks until a uniform color.
3. Salt and pepper the mixture.
4. The hot pan is greased with olive oil. Excess can be wiped off with a dry cloth. For a delicate creamy taste, an additional tablespoon of oil is also heated here.
5. The egg mixture is heated, while making sure that the omelet is easily separated from the frying pan along the edges. It is cooked over medium heat so that the protein quickly “seizes”, but does not burn.
6. While its surface is still a little liquid, spread the filling on the omelet and fold the workpiece in half with a spatula. Sometimes it is rolled up in the form of a roll. In France, a slightly undercooked omelet with liquid filling is considered ideal. The underside should retain the color of the butter. By standards, fried crust is unacceptable.
7. The dish is decorated and immediately served on the table.

The classic Croque-Madame and Croque-Monsieur

Another traditional French breakfast dish is toast Croque-Madame and Croque-Monsieur. They look like closed hot sandwiches.

For a classic recipe:

• 4 slices of bread for toast;
• ham;
• Parmesan;
• egg;
• Dijon mustard;
• milk;
• flour;
• butter;
• salt.
All products will be needed in small quantities to taste.

First, Bechamel sauce is prepared

1. In a pan, heat the butter.
2. Stir in it a spoonful of flour.
3. Pour a glass of milk and heat, not bringing to a boil.
4. Salt.
5. Pour grated cheese into the pan. It will dissolve in milk, the sauce will thicken. The real Bechamel should not spread.

Sandwiches are collected on a baking sheet.

1. Crusts are cut from slices of bread.
2. Grease two pieces with oil and mustard.
3. On top of them put ham, a slice of cheese, a second slice of ham.
4. The remaining two slices are smeared with Bechamel sauce and covered with sandwiches. The filling should not look out from under the bread. Cut off the excess so that the sandwiches look neat and mouth-watering.
5. “Croque-madame” and “Croque-monsieur” are baked until golden brown 8-10 minutes. The slices of cheese inside the sandwiches should melt completely, but not leak out.
6. At this time, in a clean pan, fry with fried eggs. Attention should be paid to its appearance.
The yolk must be fluid inside and whole.The fried egg remains slightly moist on top and completely white below. Only protein is salted so that specks of curled yolk do not appear on the fried eggs.
7. Ready sandwiches are spread on plates, decorated with greens. On one top spread with fried eggs. This is Croc-Madame in a hat.
8. “Croque-monsieur” at the baking stage can be supplemented with grated cheese on top.

Avocado baked egg

Such a recipe is worth a try adherents of a healthy lifestyle, who prefer dietary dishes for breakfast. Avocados with eggs contain easily digestible proteins, a lot of fiber, monounsaturated fats that do not cause cholesterol, and B vitamins.

Per serving:

• avocado;
• two eggs;
• salt.

Fruits should be selected ripe: with a dark brown or eggplant skin, they should slightly spring under the fingers.

1. Wash the avocado, cut in half and remove the stone.
2. Take out a piece of pulp with a pointed spoon, so that each half fits in an egg. Quail eggs are placed in a recess from the bone.
3. Do not cut the bottom for stability. It is better to put the halves close to each other so that they do not lean, and the filling does not leak.
4. Fill the avocado with eggs.
5. Season with salt, pepper, spices to taste.
6. Bake in an oven preheated to 200ºC for 20 minutes.

Pasta with egg

Appetizing rosy casserole - pasta - a universal dish. It can be cooked with any filling: mushrooms, meat, fish. There is even a sweet option.

For the basics:

• pasta;
• eggs;
• milk;
• butter;
• salt.
If you need a crisp on top, you will need breadcrumbs.
1. Put the boiled pasta with any filling into the greased form. Finely chop the filling and fry.
Spread pasta in a layer of no more than 3-4 cm. Eggs will rise to this height during baking.
2. Beat eggs lightly with milk and salt. For the sweet option - with sugar and vanilla.
3. Pour them into a mold. Sprinkle the casserole with breadcrumbs and pour over melted butter.
4. Bake at 180ºС for about half an hour.

Potato with quail eggs in the oven

Another nutritious universal dish that can be served for breakfast, lunch and dinner is stuffed potatoes.

It is more convenient to cook small tubers. It is easier to make a deep excavation in them and stably place the workpiece on a baking sheet.

They are stuffed with quail eggs, a small amount of filling is baked faster. If the potatoes are large, they cut it in half and start each rug separately.

Would need:

• medium potato tubers;
• the same number of quail eggs;
• hard cheese;
• salt
• pepper.
When serving, you can add fresh vegetables, herbs and your favorite sauce.
1. Cook the potatoes “in their uniforms” and peel them.
2. Cut the bottom of each potato so that it can stand evenly on the baking sheet.
3. Make a notch the size of an egg with a pointed spoon or vegetable knife. At the same time, potatoes cannot be pierced through.
4. Pour an egg into each recess. Season with salt and pepper.
5. Lubricate the sides with yolk or oil so that the potato is browned on all sides.
6. Sprinkle with grated cheese and bake at 180ºС for about half an hour.

Quail Egg Chicken Rolls

Meatloaf in puff pastry will require a little more trouble from the hostess than the everyday menu. But its taste and golden crust, like a pie, will make any meal special. Such a dish can even be served at the festive table.

Required Products:

• minced chicken;
• onion;
• butter;
• salt and pepper;
• quail eggs;
• flour;
• finished puff pastry;
• chicken yolk to lubricate the roll.
You can cook one large roll or several small rolls, they will bake faster and better.
1. Boil quail eggs, cool and peel in advance.
2. Defrost the dough in the refrigerator so that it does not get sour.
3. Season the minced meat with salt and pepper.
four.Passer finely chopped onions and add to the meat composition.
5. Roll out the dough on parchment into a large rectangle.
6. In the middle, lay a strip of half the minced meat.
7. Quail eggs put a small distance from each other.
8. Cover them with the second half of the stuffing. From boiled eggs, noticeable bulges are formed. It is necessary to form a flat roller from the meat.
9. Cut the dough at the edges into oblique strips and nicely twist them over the minced meat.
10. Grease the closed roll with yolk.
11. Together with parchment, transfer the workpiece to a baking sheet and bake at 180ºС for about 40 - 50 minutes.

Meat balls with egg

No less spectacular dishes from quail eggs can be prepared simply in a frying pan.

For meat balls you will need:

• stuffing;
• onion;
• a spoon of flour;
• milk;
• two chicken eggs;
• quail eggs by the number of balls;
• breadcrumbs;
• salt and pepper.
For each ball use 50 - 70 g of minced meat, you can add a little mashed potatoes from boiled potatoes or carrots.
1. Quail eggs cook in advance, cool and clean.
2. Season the minced meat with salt and pepper.
3. Stir in flour, milk, raw chicken egg and sauteed onions.
4. Wrap each egg with a minced tortilla.
5. Dip the meat ball in a raw egg, roll in breadcrumbs and fry until golden brown.

You can add a little turmeric and paprika to the breading. So the color of the balls will be more saturated.

How to make homemade mayonnaise

Fresh eggs are part of many sauces, but mayonnaise is the most popular.

For a classic sauce you will need:

• egg;
• 20 g of lemon juice;
• 10 g sugar;
• 10 g of salt;
• 150 ml of olive oil.
If you add 20 g of mustard, you get the famous piquant taste of Provence. Mustard is a natural emulsifier. It will simplify cooking and extend the shelf life of the sauce.
Eggs need to be used the freshest and thoroughly washed, as they do not go through heat treatment.
1. Season the egg with lemon juice, add salt, sugar, mustard.
2. Beat everything thoroughly with a hand blender.
3. Without turning off the blender, pour in a thin stream of oil until the sauce is thick enough. The amount must be varied depending on the consistency of the sauce.
4. Shelf life in sealed containers - no more than two days.
Now, if a couple of eggs are lying on the shelf of your refrigerator, you will always find what to cook with them. But this is not the whole list of egg dishes! The experiments are just beginning.

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