Is it possible to give a budgie a boiled egg: do birds eat it, yolk or white, in what form, how to prepare it correctly, what quantity is acceptable

How to boil hard-boiled eggs?

Let's look at the cooking process in more detail.

The process of cooking hard-boiled eggs There is an opinion that there are two ways to boil hard-boiled eggs: in hot water and in cold water. But it is more correct and safe to boil eggs in cold water; a little further we will look at why this is so.

To boil eggs you will need: - the eggs themselves - a pinch of salt - cool water - a spoon - a saucepan

Cooking steps: - pour cold water into the pan - remove the eggs from the refrigerator and let them sit for 10 minutes. During this time, the temperatures of the water and eggs will be equal and will be approximately room temperature - before putting the eggs in the pan, be sure to wash them so that in case the egg cracks do not introduce any infection from a contaminated shell - add salt to the water, about 1 teaspoon per 0.5 liter, salt is necessary so that if the egg cracks it does not leak - carefully lower the eggs into cool water in a saucepan and place them on the stove - the water should cover the eggs entirely - bring to a boil, note the time and reduce the heat - cook over medium heat for 7 - 8 minutes - then immerse the boiled eggs in cold water

Fish salads with boiled eggs

Some people are worried about whether eggs blessed for Easter can be used in preparing new dishes. But in the official church there are no prohibitions on this matter. There is a clear opinion that it is inappropriate to throw food blessed for Easter into trash containers. Even the shells left over from consecrated eggs, according to the priests, should be treated very respectfully, not to mention food products.

As for the question of whether it is possible to prepare new dishes from Easter eggs, there is nothing reprehensible in this. In the end, it doesn’t matter exactly how the consecrated foods are eaten. Another thing is that you should not delay the process of preparing new dishes after Easter. According to the current GOST requirements in the Russian Federation, boiled eggs can be stored in the refrigerator for no more than one week.

And if you keep them at room temperature, then the shelf life of these products is reduced to four days. For better preservation of boiled eggs, experts recommend lubricating their shells with vegetable oil. It clogs the pores in the shell, preventing air from penetrating inside it.

Dishes prepared from fish and canned fish with the addition of eggs are very tasty. For example, for one of these dishes you will need the following ingredients:

boiled eggs - 6 pcs.;
canned tuna in oil - 200 g;
mustard - 1.5 tsp;
lemon - ½ piece;
olives - 20 pcs.;
onion - 1 pc.;
vegetable oil, salt and pepper - to taste.

Cut the eggs, except one yolk, into large cubes. In a separate container, grind this set aside yolk, add mustard, juice of half a lemon and beat. While whisking, gradually pour vegetable oil into this mixture. Add salt and pepper there. Cut the canned tuna into small pieces, and cut the pitted olives into rings. Also cut the onion into rings.

In a salad bowl, combine tuna, diced boiled eggs, olives and onions. Pour the dressing prepared in a separate container on top. Stir and let the salad sit for half an hour, after which you can start lunch.

You can also use the eggs left over after Easter to make a salad with salted salmon and fresh cucumbers. For this you will need:

boiled eggs - 4 pcs.;
fresh cucumbers - 350 g;
fresh dill - half a bunch;
salted salmon - 200 g;
mayonnaise - to taste.

Cut the salmon into small cubes. Do the same with eggs and cucumbers. Finely chop the greens. Mix all ingredients in a salad bowl, add mayonnaise and stir. Add salt and pepper if necessary. It is recommended to prepare this dish immediately before serving so that the fresh cucumbers do not have time to release their juice.

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A more budget-friendly option might be a boiled egg salad with lightly salted herring. To prepare it, you need the following products:

boiled eggs - 3 pcs.;
vegetable oil - 40 ml;
herring fillet - 250 g;
mustard - 5 g;
vinegar - 5 ml;
lettuce - a bunch;
onion - 1 pc.;
salt - to taste.

First of all, pickle the onion as described in the previous recipe so that it releases its bitterness and the onion smell disappears. Tear the lettuce into small pieces. Cut the eggs into large slices. Herring fillet - into small pieces, carefully selecting all the bones. Mix all these ingredients together. In a separate container, mix vegetable oil and mustard with vinegar - this will be a salad dressing. Drizzle over her salad just before serving. If you don't have enough salt, then add salt to taste.

For starters, you can prepare various soups to use up the eggs left over from Easter. For one of these dishes you will need the following set of ingredients:

boiled eggs - one per serving of soup;
chicken - 0.5 kg;
onion - 1 pc.;
fresh sorrel - a couple of bunches;
young nettle - a bunch;
carrots - 2 pcs.;
Chinese cabbage - 450 g;
green onions - a bunch;
parsley - a bunch;
garlic, salt and pepper - to taste.

Throw the chicken into the pan first and let it cook. Cut the onion into half rings and the carrots into strips. When the water boils, add the chopped vegetables to the chicken. Add salt there, reduce heat to low and cook for twenty minutes. Pour boiling water over young nettle leaves to make them tender. Cut them into thin ribbons. Do the same with Chinese cabbage and sorrel. Finely chop the garlic and green onions.

Place all the greens in the pan, add pepper to the soup. When the water starts to boil again, reduce the heat slightly for a couple of minutes. Bring to a boil again and remove from heat. Before serving, place chopped green onions, boiled eggs cut into rings and sour cream on each plate. Pour hot soup over them.

Another type of green soup is also useful for using up leftover eggs from Easter. To prepare it you need:

potatoes - 0.7 kg;
carrots - 2 pcs.;
onions - 2 pcs.;
sorrel - 500 g;
boiled eggs - 5 pcs.;
parsley root - 1 pc.;
salt - to taste;
vegetable oil - 20 ml.

Place a large pot of water on the fire until it gradually boils. Meanwhile, cut the potatoes, parsley root and onion into cubes. Add the potatoes to the boiling water first, followed by the parsley root after a couple of minutes. Heat a frying pan and fry the onions and carrots in vegetable oil. Then place them in the pan.

The most ordinary noodle soup will acquire an original taste if you add a few boiled eggs left over from Easter to it. To do this you need the following ingredients:

potatoes - 6 pcs.;
boiled eggs - 3 pcs.;
carrots - 2 pcs.;
parsley and dill - half a bunch of each;
vegetable oil - 20 ml;
salt - to taste;
thin vermicelli - to taste.

Cook the soup as usual. Throw the cut potatoes into boiling water first. Grate the carrots and fry in oil. Send it after the potatoes. Next, send the vermicelli. Finely chop the greens and cut the eggs into cubes. Throw them into the soup a couple of minutes before they are ready.

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How to boil hard-boiled eggs without them cracking?

There are a number of rules, following which you can boil eggs so that they do not crack:

firstly, it is necessary to put eggs in cool water, not hot, and keep eggs from the refrigerator at room temperature - the temperature difference is what leads to shell cracks
secondly, there is an opinion that salt prevents eggs from cracking during cooking, this is partly correct, but it denatures the protein and prevents it from leaking out
thirdly, you can put gauze on the bottom or cook the eggs in a sieve, so the eggs move less during cooking and the chance of cracking is reduced

Soft-boiled

To cook perfect soft-boiled eggs, you'll need a small saucepan. The eggs should be located quite tightly in it.

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Place the eggs immediately into boiling water, bring to a boil and cook for 3 minutes. Be sure to serve them hot, preferably in special small stands (as in the picture), where the egg is placed with the sharp end up.

The sharp end of the egg is “cut off” with a knife, after which the soft-boiled egg can be eaten, after adding salt and pepper and, if desired, putting a little butter in it.

How to hard-boil eggs so that they peel well after boiling?

To ensure that the eggs are cleaned well after cooking, immediately immerse them in cold water. Also, if you have your own homemade eggs, do not cook them fresh, fresh from the chicken, it is better to take those that have already been in the refrigerator for several days.

There are also two interesting methods for easy cleaning of eggs: - pierce the blunt end of the egg with a needle before cooking, the air that will enter the egg through this hole will not allow the protein film to adhere to the shell - or, before lowering the finished egg into cold water, break it in several places the shell and then lower it, the water will penetrate inside and separate the shell

Important! Features to remember when boiling eggs! -You cannot eat eggs that have been digested for more than 20 minutes - such eggs are not digestible and do not have substances useful to the body -It is imperative to wash the eggs, since salmonellosis is often found on their surface -Do not use eggs with a cracked shell for food, such an egg may have already been damaged infection can penetrate and you can be poisoned - Do not cook or eat floating eggs - they are rotten

For those who boil eggs, gadgets such as an Egg Boiler and a Timer will often be useful.

You can read about storing ready-made eggs, as well as more details about the cooking time of various forms of eggs in our other articles.

And finally, watch the video on how to boil a hard-boiled egg in a slow cooker

Fish salads with boiled eggs

If you have a lot of eggs left after Easter, you can use them to make various dishes that are consumed, for example, at the beginning of lunch. Cooking them is advantageous because they usually require a lot of yolks and whites, and so you use all the leftovers at one time. For example, you can stuff boiled eggs with radishes. According to the recipe, for one batch you will need the following ingredients:

boiled eggs - 6 pcs.;
radishes - 2 pcs.;
mustard - 1 tsp;
mayonnaise - 50 ml;
salt, pepper and paprika - to taste;
fresh cucumbers - 2 pcs.;
canned peas - a couple of spoons;
watercress - bunch;
wine vinegar (white) - 5 ml.

Cut each boiled egg in half lengthwise and remove the yolks. Mash the yolks with a fork, add mayonnaise, wine vinegar and mustard. Grate the radish on a fine grater and add to the yolk mixture. Salt all ingredients, add paprika and pepper. Mix the filling ingredients thoroughly.

You can also make a spring snack using boiled eggs left over from Easter and avocado. This recipe will come in handy in case of sudden arrival of guests, when there is no time to prepare complex dishes. The number of sandwiches will vary depending on how generously you spread the snack on the bread. To prepare this snack, you will need the following ingredients:

boiled eggs - 8 pcs.;
bread - to taste;
mayonnaise - 4 tbsp. l.;
avocado - 2 pcs.;
mustard with seeds (Dijon) - 4 tbsp. l.;
wine vinegar (red) - 6 tsp;
green onions - to taste;
salt and black pepper - to taste.

Peel the avocado and cut into small pieces. Cut boiled eggs into slices. Using a blender, combine eggs, avocado and half the mayonnaise. Add spices and vinegar to them and stir the mixture. Separately, mix the remaining mayonnaise with the entire amount of mustard. Spread the bread with the mayonnaise-mustard mixture, and put the mixture from the blender on top. Finely chop the green onions and sprinkle on top of the sandwiches. If you want, you can garnish them with thinly sliced fresh tomato.

According to the recipe you need to stock:

boiled eggs - 8 pcs.;
garlic - 4 cloves;
salt, black and red pepper, ginger powder, ground cinnamon - to taste;
ghee - 4 tbsp. l.;
ground turmeric - 1 tsp.

Peel the Easter eggs and cut them lengthwise to make two identical halves. Finely chop or grate the garlic. Heat ghee in a frying pan and add chopped garlic and all the spices. Fry them, stirring constantly, over medium heat for no longer than ten seconds.

Blessed Easter products can be used to prepare nutritious salads based on them. The simplest egg salad after Easter will require you to have a minimum grocery set:

boiled eggs - 8 pcs.;
boiled potatoes - 6 pcs.;
mayonnaise - to taste;
green onions - a bunch;
salt and pepper - to taste.

Cut the boiled eggs and boiled potatoes into small cubes, and chop the green onions as you like. Mix all the ingredients, add salt and pepper, mayonnaise to taste and stir well. Salad ready! The amount of food from the above ingredients should be enough for a family of four.

You can prepare the same egg salad with a more piquant taste. Just add finely chopped radishes, walnuts, pickles, canned or fried mushrooms to it. Also, hard cheese, grated on a coarse grater or cut into cubes, goes well with its ingredients. In fact, you can add to this salad all the more or less suitable leftovers lying around in the refrigerator after Easter. If you don’t have mayonnaise at home, but have sour cream, then just add mustard to it to taste, and this dressing is also suitable for egg salad.

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To prepare it, you need:

boiled eggs - 6 pcs.;
pasta - 400 g;
hard cheese - 300 g;
garlic - 3 cloves;
greens - to taste;
mayonnaise - to taste;
salt and pepper - to taste.

Peel the eggs and mash them using a fork to form egg crumbs. Or, if you prefer, you can grate them on a fine grater. Put the pasta to cook, and while it is cooking, grate the cheese on a coarse grater. To prepare this hot salad, it is advisable to choose salty varieties. The ideal option would be cheese, which can simply be cut into cubes.

Finely chop the garlic cloves or pass through a press. Chop the greens. If you use basil, it will give the salad a Mediterranean flavor. Mix the hot prepared pasta with all the prepared ingredients, season the salad with mayonnaise and mix it well. Serve the dish before it cools down.

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A more dietary recipe is egg salad with herbs. For it you will need:

boiled eggs - 5 pcs.;
dill - 150 g;
celery root - to taste;
olive oil - 3 tbsp. l.;
mayonnaise - 3 tbsp. l.;
low-fat sour cream - 4 tbsp. l.;
salt and pepper - to taste.

Finely chop the eggs and dill, and cut the peeled celery root into cubes. Place them in a deep salad bowl. Separately, mix mayonnaise with olive oil and sour cream. Add salt and pepper to them. Add the prepared mayonnaise-olive dressing to the salad, mix everything thoroughly and put the dish in the refrigerator for one hour.

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