Eggs, the ideal product for preparing snacks, both for every day and for holidays. Due to its light taste, egg appetizers stimulate appetite, not saturate. This is the main role of appetizers.
Egg snack - basic cooking
The main ingredient in snacks is eggs, an affordable and healthy product. Cooking snacks from eggs is simple, and most importantly quickly, which is especially important if there are guests on the threshold, and there is nothing to treat them to. 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 product, but if there is no opportunity to buy such eggs, store ones will do. The main thing is that the product is fresh.
The options for preparing snacks from eggs are huge. The easiest and most popular is stuffed eggs with various fillings. Eggs are boiled hard boiled, then carefully cut the protein along the circle and remove the yolk. Prepare the filling and fill it with halves of egg whites. The yolk is usually used in the filling.
Very original look rolls of egg omelet. Eggs are shaken with a small amount of milk and thin omelets are prepared. The filling can be cottage cheese, meat, vegetable or fish. It all depends on your imagination. Stuffing evenly laid out on an omelet and roll it roll. Then cut in small chunks diagonally.
Eggs can be used as a filling for tomatoes or sweet peppers. So that the egg mass does not dissolve, add cheese, butter, mayonnaise, cream or sour cream to the bundle. Vegetables are filled with egg filling. Snack can be served cold, or pre-bake it in the oven.
Finely chopped eggs are combined with other ingredients and make excellent pate or snack balls, which are rolled in chopped fresh herbs, grated cheese or nuts.
An appetizer of crushed eggs is spread on slices of loaf, but it will be more original if you serve a snack in tartlets or cheese baskets.
Recipe 1. Snack from eggs “Fireworks of taste”
Ingredients
four chicken eggs;
freshly ground black pepper;
seven tbsp thick homemade sour cream;
salt;
bunch of green onions;
50 g butter;
Red caviar;
olive oil;
loaf.
Method of preparation
For a snack, we need to cook four omelets. To do this, in a deep bowl, combine the egg with a spoon of sour cream and whisk everything until smooth. Rinse green onions, pat dry and chop into thin rings. Add a spoonful of chopped greens to the egg mixture. Pepper, salt and mix everything well.
Put the pan on a small fire. Grease the bottom with oil and pour 1/4 of the egg mixture. Turning the pan from side to side, distribute it along the bottom, cover with a lid and cook the omelet until ready.
Put the finished omelette on cling film, and cover it with a lid so that it does not weather. Similarly, fry three more omelets. Roll the first omelet into a thick 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 half an hour in the refrigerator.
Cut the loaf into slices and cut circles from them, with a diameter slightly larger than the diameter of egg roll. Melt the butter, mix it with olive oil, and grease the bread slices with this mixture. Put the bread slices on a baking sheet, making it parchment. Put in the oven and bake for 20 minutes at 180C. Take out the toasted bread, cool it.
Remove the egg rolls from the refrigerator and cut them across the pieces, about five centimeters long. Circles loaf smear sour cream. Top with a roll of omelets, cut down. Put red caviar on top of the roll and sprinkle with chopped green onions.
Recipe 2. Appetizer of eggs with cheese cream
Ingredients
six chicken eggs;
parsley or dill;
half a pack of butter;
freshly ground black pepper;
four tbsp. sour cream;
salt;
200 g of hard cheese.
Method of preparation
Place the chicken eggs in a saucepan, cover with filtered water and set on fire. Cook for about ten minutes. Then pour the broth, and the eggs fill with cold water. Peel off the shells and cut in half. Take out the yolk and put it in a small bowl. Add soft butter to yolks and rub well with a spoon until smooth. Chop grated cheese with small sections. Add cheese chips to a mixture of butter and yolks. Stir well.
Add sour cream in small portions, rubbing to a lush mass. Salt and pepper to taste.
Cut off the back of the eggs a little bit of protein so that the halves stand firmly on the dish. Fill half the eggs with cheese cream. To snack looked spectacular, fill the eggs with a pastry syringe with a relief nozzle. Decorate with chopped greens.
Recipe 3. Gourmet eggs snack with dried mushrooms
Ingredients
150 g carrots;
six boiled chicken eggs;
150 g onions;
50 g of mayonnaise;
60 g of dried mushrooms;
white pepper;
according to Art. olive and butter.
Method of preparation
Peel the carrot, wash the vegetable and chop into large chips. Onions free from husk, wash and shred in small pieces. Pour the dried mushrooms with hot water and leave for half an hour. Then drain the mushroom infusion. Put the mushrooms in a saucepan, cover with water and boil for about forty minutes. Put the prepared mushrooms in a plate and cool.
Put the pan on the fire. Pour in olive oil and add butter. In the heated mixture of oils, put chopped vegetables and fry them until golden brown.
Boiled mushrooms finely chop and add to vegetables. Salt everything, pepper and continue to roast for another five minutes. Turn off the heat and cool the roast.
Peel the boiled eggs, cut them in half, remove the yolks and grate them on a fine grater. Send them to the cooled fry. Add mayonnaise and mix everything. The filling should be quite thick.
Fill the halved eggs. Top with mayonnaise and decorate with greens or feathers of green onions.
Recipe 4. Snack of eggs in cheese baskets with croutons
Ingredients
hard cheese;
salt;
green salad leaves;
ground black pepper;
egg;
mayonnaise;
30 ml of milk;
butter;
loaf.
Method of preparation
Crush cheese on a coarse grater. Put the pan on a small fire. Pour in quite a bit of vegetable oil. Put some cheese in the middle of the heated pan and fry until it melts and browned below. As soon as the edges appear ruddy crust - the cheese is ready. Remove the pan from the heat, leave it for a while, then gently sprinkle hot cheesecake on the upside-down glass with a spatula and press. Leave it in this position until cool. Then remove from the glass and send in the refrigerator.
Beat the egg with milk, pepper, salt and pour the egg mixture into a pre-heated frying pan. Cool the prepared omelette and cut into strips.
Slices loaf grease with butter and place on a baking sheet. Put it in the oven and bake until lightly ruddy. Make sure the loaf inside is soft. Remove the bread pan from the oven, cool and cut the loaf in small pieces.
Rinse the lettuce leaves, lightly dry and chop into thin strips. Combine the salad with the omelette and mix. Put in a cheese basket, put croutons on top and garnish with mayonnaise droplets.
Recipe 5. Egg “Frequent Guest” Snack
Ingredients
14 quail eggs;
salt;
seven sprats;
50 ml of rice vinegar;
small pod of red hot peppers;
10 g of sugar;
bunch of parsley;
30 grams of hot ketchup;
four cloves of garlic;
50 ml of olive oil;
50 g of tomato paste;
50 ml of refined vegetable oil.
Method of preparation
Boil quail eggs, cool in cold water and clean from the shell.
Rinse the parsley, dry and crumble. Free the pod of hot pepper from the stem and seeds. Crumble it as small as possible. Clean garlic cloves of peel and chop melenko. Sprat mash with a fork. Combine everything and mix.
Put ketchup in bowl, add vinegar, sugar, tomato paste, olive and sunflower oil. Stir until smooth.
Put the dressing in a mixture of sprat with parsley, pepper and garlic. Mix everything thoroughly. Put boiled quail eggs into the mixture and mix. Put everything in the jar and close tightly with the lid. Clean the fridge for a day. Put on a plate, decorate with greens 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.
Method of preparation
Dissolve starch in two tablespoons of drinking water, stir and leave to swell for five minutes.
Add raw eggs and whisk with a whisk, salt and add a spoonful of vegetable oil.
In a well heated pan fry thin pancakes. Put on a plate and cool.
Mushrooms clean, wash and cut into small pieces. Fry them in butter, seasoned with pepper and salt, to light ruddy.
Bend two opposite edges inwards. Put the mushroom stuffing on one edge and wrap in the form of a roll. Thus we turn all the pancakes. Put them in deep form. We grease them with sour cream and evenly sprinkle with small cheese chips.
Put the form in the oven for five minutes. We bake at a temperature of 180 ° C until the cheese is melted. Remove from the oven, cool. Each roll is cut in half diagonally and spread on a plate covered with lettuce leaves.
Egg Snack - Tips and Tricks
- Boiled eggs are sure to cool in cold water, otherwise it will be difficult to clean them.
- Yolks can not only be grated, but also kneaded with a fork.
- To make the stuffed egg halves stand firmly on a plate, cut off a little bit of protein from the back side.
- It is better to lay out a snack on a dish covered with leaves of green salad.
