Q: Can boiled eggs be fried? 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-boiled, cool them sharply with cold water and get rid of the shell. Then I stir in...
By popular demand.
Fried boiled eggs. The recipe is essentially Chinese, but adapted to the harsh Russian reality. I mean, vodka is already on the table, but there are no snacks.
Two circumstances give special charm to this dish. Well, firstly, the egg itself is modified to taste when you fry it boiled. Secondly, it is inconceivable 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-boiled, cool them sharply with cold water and get rid of the shell. Then I stir 5-6 tablespoons of granulated sugar in a ladle, 5-6 of the same spoons of some soy sauce (it’s better to take not the classic one, but from the “bamboo stalks” series, after a series of experiments I personally settled on shrimp) and the juice extracted from two lemons. After mixing the ingredients, I put the ladle on a small fire so that the sauce boils slightly for several minutes. I will definitely taste it. It should be equally sweet-salty-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 strongly heat 150 grams of vegetable oil. Then I dip the eggs (chicken that were boiled!) into it and evenly fry them until a golden crust appears. I take them out with a slotted spoon so that excess oil is glassed from them and cut each into four slices or in half. I spread it on a plate and sprinkle each slice with the still warm sauce, which is in the ladle.
Can be used.
I also sprinkle with red pepper, but this is as you wish. Not everyone in the last incarnation lived in the East.
Deep-fried eggs with tartar sauce
For 4 servings
8 hard boiled eggs
3 art. l. mayonnaise
1 tsp spicy mustard
1/2 bunch green onions
1 st. l. kupyr
1 st. l. tarragon
1 st. l. parsley
2 pinches of salt
1 pinch of pepper
1 pinch of sugar
2 tbsp. l. lemon juice
3 art. l. flour
1 egg
4 tbsp. l. bread crumbs
hot oil for deep frying
Cooking
For the sauce, cut two eggs in half. Protein can be
use somewhere, take out the yolk and mix with mayonnaise,
mustard, chopped herbs, salt and pepper and season spicy
spices. Plunge the remaining eggs in cold water, peel and
roll first in flour, then alternately in beaten egg and
breadcrumbs. Fry in hot ghee at a temperature
about 175 degrees about 3 minutes until golden brown
colors. Serve with sauce.
Garnish: Boiled potatoes or crispy white bread
crust
Well, the question is, what's new can be cooked from boiled eggs? I don’t know about you, but for some reason I still didn’t have the idea to fry them! And not in sliced form, but in its entirety. Boiled eggs fried with herbs - 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 method of preparation, 15-20 gr. butter, green herbs - to taste, salt - to taste, well, and water for boiling eggs.
We 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, we douse the eggs with cold water, break the shell and clean.
While the eggs are boiling, chop the green herbs or grass. Better - smaller, and not quite too rude.
While the eggs are cooking, melt the butter over low heat and stir in the herbs. When the eggs are peeled, the oil and herb pan should be warm.
We 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. We fry the eggs so that it can be seen that they are covered with a crust at least in sections. The oil will turn green. Roll the eggs in the pan, pour them with herb oil - they should also noticeably change color, become not white, but yellowish.
Boiled eggs fried with herbs are always served with the oil in which they were fried - in fact, it contains half the buzz, it is very tasty to dip eggs in it during meals.
It seemed to me that more wheat toast was asked for here.
Herring under a fur coat, Olivier salad, a salad with a pretentious and therefore ridiculous name "Caesar", cheese, sausage - all this, of course, looks great on the festive table, but ... boring.
Let's add something unusual - from the usual and easy to prepare and no less elegant than some Russian salad or, say, eggs in "chocolate". Namely - such a wonderful snack as fried chicken eggs, boiled before 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 an ordinary egg, you don’t have to work hard. But I know you'll like it. So, boil five or six chicken eggs in the usual way. Cool in cold water, peel. While the eggs are cooking, 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 so that 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-sour-sweet.
Set the sauce aside to cool down, and let's actually roast. Pour into a suitable ladle or saucepan such an amount of vegetable oil that when frying the eggs, the oil covers them at least half. 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, give the oil a more elegant taste. Fry the onion in well-heated oil until completely browned, then catching it with a strainer or slotted spoon and transferring it to a separate plate.
Now, in this oil, fry hard-boiled and peeled eggs - until a stable golden crust on all sides.
Cut the eggs into two or four parts, sprinkle with sauce, sprinkle on top with fried onions and, quite a bit, ground red pepper (optional), or hot pepper rings. If the appetizer is planned to be served on the festive table, decorate it with plucked cilantro leaves. If cilantro is unacceptable, put the appetizer on lettuce leaves.
Chicken and quail eggs are two dietary products of our diet that must be included in your daily diet.
This product is rich in vitamins, microelements and protein, which is very necessary for our body.
If you are on a diet, then a fried egg should be consumed with care, because its calorie content is much higher than the number of boiled eggs - 270 Kcal per 100 grams of the product.
It was discovered quite recently - before they were considered quite harmful and were recommended for eating extremely rarely. It was believed that the cholesterol contained in them is 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 useful in moderation.
There is one cooking method that allows you to avoid almost all unnecessary elements - fried eggs in a ceramic pan.
This modern kitchen utensil allows you to cook meals without adding fats - the food does not burn, retains its natural taste. You just have to salt your breakfast to taste.
Protein in a fried egg remains almost the same as during cooking - the difference is only in appearance. However, during heat treatment in water, the egg remains in the shell, so it retains more nutrients: vitamins, amino acids and trace elements.
Unfortunately, if you follow a strict diet for weight loss or a therapeutic diet, then you will not be able to try scrambled 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.
A defatted scrambled egg cooked in a ceramic skillet with no edible oils added might be a good option for a change. But you should include a fried egg (Kcal 270) only after the recommendation of a nutritionist or your doctor. 
Abuse of this dish can really 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 cook healthy fried eggs?
It is believed that scrambled eggs are the easiest dish to prepare. Almost everyone in the world has ever fried an egg.
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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, fried on both sides, eggs;
- boiled vegetables (carrots, potatoes) - 0.3-0.5 kg;
- a jar of canned peas;
- pickled or pickled cucumbers - 300 grams;
- onion or leek;
- boiled sausage or boiled chicken breast;
- mayonnaise.
- All ingredients must be cut into cubes,
- Pour them into the dishes prepared for the salad, salt to taste and pour over with mayonnaise.
- Fried eggs, instead of boiled ones, go great with chicken - the result is a great, new recipe for your favorite dish.
In order not to overdo it with fats when cooking scrambled eggs, it is worth replacing sunflower oil with olive oil, which will help preserve the natural taste and avoid cholesterol from entering the body.
Another easy and quick way to cook fried eggs is fried eggs..
In this dish, the yolk is of particular value, as it retains all its beneficial properties. Heat treatment in this case falls more on protein, and the core of the egg remains almost intact.
Since the egg is considered one of the best breakfast foods (saturation lasts longer), the fried egg recipe is ideal for people rushing to work in the morning. 
For cooking we need:
- two or three fresh eggs
- a tablespoon of vegetable or butter,
- salt,
- pepper to taste.
- We heat the pan, put the fat - wait 2-3 minutes for heating,
- We crack the shells of eggs with a knife or fork and pour them into a frying pan heated with oil.
- The dish is considered ready after the protein becomes completely white and dense in consistency, and the yolk is covered with a transparent, slightly whitish film.
Dancing from the stove to the computer!!
Let's cook something unusual - from the usual and easy to prepare and no less elegant than some Russian salad. Namely - such a wonderful snack as fried chicken eggs, boiled before 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 an ordinary egg, you don’t have to work hard. But I know you'll like it.
So, boil five or six chicken eggs in the usual way. Cool in cold water, peel s.
While the eggs are cooking, 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 evaporate a little over low heat so that 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-sour-sweet.
Set the sauce aside to cool down.l, and let's do, in fact, frying. Pour into a suitable ladle or saucepan such an amount of vegetable oil that when frying the eggs, the oil covers them at least half. 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, give the oil a more elegant taste. Fry the onionin well-heated oil until completely browned, then catching it with a strainer or slotted spoon andput on a separate plate.
Now into this m oil, fry hard-boiled and shelled eggs - until a stable golden brown on all sides, a thin skin on the eggs will peel off a little when frying, but this does not matter. The eggs will be rough, heterogeneous, and due to this, very beautiful .
