Eggs, an ideal product for preparing snacks, both for every day and for holidays. Due to its light taste, egg appetizers stimulate appetite, rather than saturate. This is the main role of snacks.
Egg appetizer - the basic principles of cooking
The main ingredient of snacks is eggs, an affordable and healthy product. It is simple, and most importantly, quick to prepare egg snacks, which is especially important if guests are on the doorstep and there is nothing to treat them with. Combining eggs with different products, you can get a completely new and original dish.
Eggs can be used chicken or quail. It is better if it is a home-made product, but if there is no way to buy such eggs, store ones will do. The main thing is that the product is fresh.
There are a lot of options for making snacks from eggs. The simplest and most popular is stuffed eggs with a variety of fillings. Hard-boiled eggs, then gently cut the protein along in a circle and take out the yolk. Prepare the filling and fill it with halves of egg whites. The yolk is usually used in the filling.
Egg omelet rolls look very original. Shake the eggs with a little milk and cook thin omelets. The filling can be curd, meat, vegetable or fish. It all depends on your imagination. The filling is evenly laid out on an omelet and rolled up with a roll. Then cut into small slices obliquely.
Eggs can also be used as a filling for tomatoes or sweet peppers. So that the egg mass does not break up, add cheese, butter, mayonnaise, cream or sour cream to it for the bunch. Vegetables are filled with egg filling. The appetizer can be served cold, or pre-bake it in the oven.
Finely chopped eggs are combined with other ingredients and prepare a beautiful paste or snack balls, which are rolled in chopped fresh herbs, grated cheese or nuts.
An appetizer of crushed eggs is spread on slices of a loaf, but it will be more original if you serve an appetizer in tartlets or cheese baskets.
Recipe 1. Appetizer of eggs "Fireworks of taste"
Ingredients
four chicken eggs;
freshly ground black pepper;
seven tablespoons thick homemade sour cream;
salt;
a bunch of green onions;
50 g butter;
Red caviar;
olive oil;
loaf.
Cooking method
For snacks, we need to cook four omelets. To do this, in a deep bowl, combine the chicken egg with a spoon of sour cream and beat everything until smooth. Rinse green onions, dry and chop thin rings. Add a spoonful of chopped greens to the egg mixture. Pepper, salt and mix well.
Place the pan on a small fire. Lubricate the bottom with oil and pour ¼ of the egg mixture. Turn the pan from side to side, distribute it along the bottom, cover and fry the omelet until ready.
Put the finished omelet on a plastic wrap, and cover it with a lid so that it does not wind off. Similarly, fry three more omelets. Roll the first omelet into a tight roll, tightly wrap it with a second omelet. So make a roll of the remaining two omelets. Wrap the rolls with cling film and send for an hour and a half to the refrigerator.
Cut the loaf into slices and cut out circles with a diameter slightly larger than the diameter of the egg roll. Melt the butter, mix with olive, and grease the bread circles with this mixture. Put the bread circles on a baking sheet, covering it with parchment. Put in the oven and bake for 20 minutes at a temperature of 180 C. Take out the toasted bread, cool it.
Remove the egg rolls from the refrigerator and cut them across into pieces about five centimeters long. Slices loaves of loaf with sour cream. Lay the omelet roll on top, cut down. Put red caviar on top of the roll and sprinkle with chopped green onions.
Recipe 2. Egg Cream Cheese Snack
Ingredients
six chicken eggs;
parsley or dill;
half a pack of butter;
freshly ground black pepper;
four tablespoons sour cream;
salt;
200 g of hard cheese.
Cooking method
Place the chicken eggs in a saucepan, fill with filtered water and set on fire. Cook for ten minutes. Then drain the broth, and pour the eggs with cold water. Peel and cut in half. Take out the yolk and put it in a small bowl.
Add soft butter to the yolks and rub thoroughly with a spoon until smooth. Grind the cheese on a grater with small sections. Add cheese shavings to a mixture of butter and yolks. Mix well.
In small portions, add sour cream, grinding until a lush mass is formed. Salt and pepper to taste.
Cut a little protein from the back of the eggs so that the halves stand firmly on the dish. Fill the egg halves with cheese cream. To make the appetizer look spectacular, fill the eggs with a pastry syringe with a relief nozzle. Garnish with chopped greens.
Recipe 3. Gourmet Egg Appetizer with Dried Mushrooms
Ingredients
150 g carrots;
six boiled chicken eggs;
150 g of onions;
50 g mayonnaise;
60 g of dried mushrooms;
white pepper;
by tablespoon olive and butter.
Cooking method
Peel the carrots, wash the vegetable and chop into large chips. Peel the onions, wash and chop in small pieces. Pour dried mushrooms with hot water and leave for half an hour. Then drain the mushroom infusion. Put the mushrooms in a stewpan, fill with water and cook for forty minutes. Put the prepared mushrooms on a plate and cool.
Put the pan on the fire. Pour in the olive oil and add the butter. Put the chopped vegetables in a preheated oil mixture and fry them until golden brown.
Finely chop the boiled mushrooms and add to the vegetables. Salt everything, pepper and continue to fry for another five minutes. Turn off the heat and cool the fry.
Peel the boiled eggs, cut them in half, take out the yolks and grate them on a fine grater. Send them to the cooled fry. Add mayonnaise and mix everything. The filling should be thick enough.
Fill the egg halves with the filling. Top with mayonnaise and garnish with sprigs of greenery or feathers of green onions.
Recipe 4. Appetizer of eggs in cheese baskets with croutons
Ingredients
hard cheese;
salt;
green lettuce leaves;
ground black pepper;
egg;
mayonnaise;
30 ml of milk;
butter;
loaf.
Cooking method
Grind the cheese on a coarse grater. Put the pan on a small fire. Pour in a little bit of vegetable oil. Put a little cheese in the middle of a preheated pan and fry until it is melted and browned below. As soon as a crust appears on the edges, the cheese is ready.
Remove the pan from the heat, leave for a while, then gently spread the hot cheese cake with an spatula on an inverted glass and squeeze. Leave it in this position until it cools completely. Then remove from the glass and refrigerate.
Beat the egg with milk, pepper, salt and pour the egg mixture into a preheated pan. Cool the finished omelet, and cut into strips.
Lubricate the loaf slices with butter and place on a baking sheet. Put it in the oven and bake until light brown. Keep the loaf inside soft. Remove the bread pan from the oven, cool and cut the loaf in small pieces.
Rinse the lettuce leaves, dry them slightly and chop them into thin strips. Combine the salad with the omelet and mix. Put in a cheese basket, put croutons on top and decorate with drops of mayonnaise.
Recipe 5. Appetizer from eggs "Frequent guest"
Ingredients
14 quail eggs;
salt;
seven sprats;
50 ml of rice vinegar;
a small pod of red hot pepper;
10 g of sugar;
a bunch of parsley;
30 g of hot ketchup;
four cloves of garlic;
50 ml of olive oil;
50 g of tomato paste;
50 ml of refined vegetable oil.
Cooking method
Boil quail eggs, cool in cold water and shell.
Rinse the parsley, dry and chop finely. Hot pepper pod free from the stalk and seeds. Crush it as small as possible. Peel the garlic cloves and chop finely. Mash sprats with a fork. Combine everything and mix.
Put ketchup in the bowl, add table vinegar, sugar, tomato paste, olive and sunflower oil. Stir until smooth.
Put dressing in a mixture of sprat with parsley, pepper and garlic. Mix everything thoroughly. Put boiled quail eggs in the mixture and mix. Put everything in a jar and close it tightly with a lid. Remove for a day in the refrigerator. Put on a plate, garnish with sprigs of greenery and serve.
Recipe 6. Egg rolls with mushrooms
Ingredients
six chicken eggs;
ground black pepper;
one and a half tsp potato starch;
salt;
300 g of champignons;
100 g of hard cheese;
100 ml of sunflower oil;
100 g sour cream.
Cooking method
We breed starch in two tablespoons of drinking water, mix and leave to swell for five minutes.
Add raw eggs and beat with a whisk, salt and add a spoonful of vegetable oil.
Thin pancakes are fried in a well-heated pan. Put on a plate and cool.
We clean the mushrooms, wash and cut into small pieces. Fry them in oil, seasoning with pepper and salt, until light brown.
Bend two opposite edges inward. On one edge, lay the mushroom filling and wrap in the shape of a roll. Thus we turn off all the pancakes. Spread them in a deep form. Lubricate them with sour cream and sprinkle evenly with small cheese chips.
Put the mold in the oven for five minutes. Bake at 180 ° C until the cheese melts. We take out of the oven, cool. Each roll is cut in half diagonally and spread on a plate covered with lettuce.
Egg appetizer - tips and tricks
- Be sure to cool the boiled eggs in cold water, otherwise it will be difficult to clean them.
- Yolks can not only be grated, but also knead with a fork.
- To keep the stuffed egg halves stably on a plate, cut a little protein from the back.
- It is better to spread the appetizer on a dish covered with green lettuce leaves.
