How to make eggs with onions. Eggs stuffed with fried onions. Fried eggs in onion rings “Exclusive”

Fried eggplants with eggs and onions are often called fried eggplants like mushrooms. And this is not surprising, eggplants indeed have a porous structure, somewhat reminiscent of mushrooms, and besides, fried onions and eggs make them even more like mushrooms.

Previously, I showed you how to cook eggplants like mushrooms, fried with onions and mayonnaise. Today's recipe will be somewhat different not only in the composition of the ingredients, but also in the cooking technology. Fried eggplants with eggs and onions prepared according to this recipe turn out, in my opinion, even more delicious.

I would like to note right away that despite the fact that this snack is based on a low-calorie vegetable, it turns out to be quite high in calories due to eggs, vegetable oil, which eggplants absorb in large quantities during frying, and mayonnaise. The average calorie content of a dish is from 150 kcal. per 100 gr.

Now let's move on to the recipe and see how fried eggplants with eggs and onions are prepared, a step-by-step recipe with photos.

Ingredients:

• Eggplants – 2 pcs.,
• Onions – 2 pcs.,
• Eggs – 2 pcs.,
• Sunflower oil,
• Salt and spices - to taste,
• Greenery,
• Garlic – 2-3 cloves,
• Mayonnaise – 1 tbsp. spoon

Content.

Natural scrambled eggs. Fried eggs with ham and tomatoes. Fried eggs with ham and tomatoes, fried in lard. Fried eggs with ham. Fried eggs with ham and sausage. Fried eggs with meat. Scrambled eggs with minced meat and beaten eggs. Fried eggs with sausages. Fried eggs with sausages and tomato sauce. Scrambled eggs with fried potatoes. Scrambled eggs with mashed potatoes. Scrambled eggs with sausage and potatoes. Scrambled eggs with hard cheese.

Fried eggs can be made from eggs alone (they are called natural) or in combination with other products. Eggs for making fried eggs must be fresh, as eggs that have been stored for a long time have a weak yolk and may burst when cooked. Fried eggs are most often prepared in butter or ghee, margarine, or lard. Use fine salt. As a rule, scrambled eggs are cooked in a portioned frying pan, and the finished scrambled eggs are transferred to a heated plate.

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Recipe: Fried eggs with onions. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fried eggs with onions”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fried eggs with onions is 214.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Natural scrambled eggs.

Scrambled egg composition:

• eggs 3 pcs.;
• ghee or butter 10 grams.

Heat oil in a frying pan. Using a knife, prick the shell approximately in the middle of the egg and quickly break it into two parts, holding the egg over the frying pan. Pour the contents into the frying pan; the yolks should not touch the edges of the shell so that the yolk shell is not damaged. Salt the eggs poured into the frying pan and fry for 1 - 2 minutes, then cover the frying pan with a lid and fry for 2 - 3 minutes. As soon as the whites turn white and the yolks are semi-liquid, the scrambled eggs are ready.

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Fried eggs with ham.

Scrambled egg composition:

• eggs 3 pcs.;
• pork lard 10 grams;
• ham 40 grams;
• parsley, dill, cilantro to taste.

Cut the ham into thin slices and lightly fry in a preheated frying pan with melted lard. Using a knife, prick the shell approximately in the middle of the egg and quickly break it into two parts, holding the egg over the frying pan. Pour the contents into the frying pan; the yolks should not touch the edges of the shell so that the yolk shell is not damaged. Salt the eggs poured into the frying pan and fry for 1 - 2 minutes, then cover the frying pan with a lid and fry for 2 - 3 minutes. As soon as the whites turn white and the yolks are semi-liquid, the scrambled eggs are ready. You can sprinkle with finely chopped herbs.

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Fried eggs with cheese and pickles

VadimVasenin/ru.depositphotos.com

Ingredients

• 50–70 g hard cheese;
• 2-3 small salted or pickled cucumbers;
• 2 eggs;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon ;
• a piece of butter.

Preparation

Grate the cheese and cucumbers on a coarse grater. The quantities of these ingredients should be approximately the same.

Separate the egg yolks from the whites. Add salt, pepper and mayonnaise to the whites and beat with a fork.

Melt the butter in a frying pan over low heat. Add cucumbers and cheese and fry lightly. When the cheese begins to melt, pour in the protein mixture.

Place the yolks on top. Cook the scrambled eggs, covered, for 2-3 minutes.

Scrambled eggs with ham and sausage.

Scrambled egg composition:

• eggs 3 pcs.;
• rendered pork lard 15 grams;
• boiled ham 30 grams;
• amateur sausage 20 grams;
• champignons or porcini mushrooms 20 grams;
• tomato sauce 30;
• pepper, dill.

Boil the mushrooms and chop finely. Cut the boiled ham and sausage into small slices, fry in a frying pan, add mushrooms, pour in tomato sauce and bring to a boil. Pour in the beaten eggs, pepper, salt, lightly fry and place in a preheated oven and bring to readiness. When serving, sprinkle with finely chopped dill.

Preparing tomato sauce.

Compound:

• 2 tablespoons of tomato paste;
• 1 large onion and 1 carrot;
• water ½ cup;
• small parsley root;
• about a quarter of a lemon;
• a tablespoon of margarine or butter;
• half a teaspoon of granulated sugar;
• salt, ground black pepper to taste.

Peel the onions, carrots, parsley and chop them finely, then sauté the chopped vegetables in butter or margarine, add tomato paste, water and simmer for five minutes. Be careful not to burn the vegetables. At the end of cooking (about one and a half to two minutes), add sugar, pepper, salt and lemon juice. Strain the sauce through a sieve, grate the roots and add to the sauce.

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Fried egg with onions

By adding substances containing phytoncides to the list of ingredients, you can turn an ordinary dish into a healthy product. Onions or green onions are usually used as such an ingredient. The result is a very tasty and aromatic fried egg. A recipe with a photo makes it possible to clearly trace all stages of this process. But first you need to prepare all the necessary products:

2 eggs, 15 grams of margarine (or lard), salt, 20 grams of onions (or a couple of green onions) and ground pepper.

It all starts with processing the dishes:

1. The frying pan needs to be well grated with lard or just put a piece of margarine and put it on the fire.
2. Add randomly chopped onions and fry them lightly.
3. Beat in the eggs and wait until the bottom crust browns a little. After this, the frying pan can be removed from the stove.

Fried eggs with meat.

Scrambled egg composition:

• eggs 3 pcs.;
• rendered lard 15 grams;
• meat 70 grams;
• green onions 20 grams;
• garlic 1-2 cloves.

Cut the meat (beef, lean pork, lamb) into pieces 1–2 cm thick. The meat must be cut across the grain so that it retains maximum juice and remains soft. Beat so that the thickness of the pieces is no more than 0.5 cm. Then beat each piece with a hammer, lightly sprinkle with salt and freshly ground black pepper and leave them to sit for 5 - 10 minutes. Cut the pieces into strips 3–4 cm long and place in a frying pan with heated lard. Fry the meat for 2 - 3 minutes, then add finely chopped onion and garlic and fry for another 1 minute. Using a knife, prick the shell approximately in the middle of the egg and quickly break it into two parts, holding the egg over the frying pan. Pour the contents into the frying pan; the yolks should not touch the edges of the shell so that the yolk shell is not damaged. Salt the eggs poured into the frying pan and fry for 1 - 2 minutes, then cover the frying pan with a lid and fry for 2 - 3 minutes. As soon as the whites turn white and the yolks are semi-liquid, the scrambled eggs are ready.

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Fried eggs with tomatoes and sausage

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Ingredients

• 100–150 g boiled or smoked sausage;
• 1 tomato;
• 2 eggs;
• salt - to taste;
• any greens are optional.

Preparation

Cut the sausage into small pieces. Place the sausage in a frying pan with heated oil. Fry over medium heat for about 5 minutes.

Add the tomato and cook for another 3-5 minutes. Make room for the eggs, crack them into the indentations and fry for a few minutes. Sprinkle the scrambled eggs with salt and, if desired, chopped herbs.

Scrambled eggs with minced meat and beaten eggs.

Scrambled egg composition:

• eggs 3 pcs.;
• melted lard 10 grams;
• meat 100 grams;
• garlic 1-2 cloves.

Pass meat (beef, lean pork, lamb) through a meat grinder. Season the resulting minced meat with pepper, salt, add finely chopped garlic, and mix well. Put lard in a frying pan and heat it up, add minced meat and fry. Pour the beaten eggs into the frying pan and place it in the preheated oven. Bake the scrambled eggs in the oven for 4-5 minutes.

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Fried eggs with sausages.

Scrambled egg composition:

• eggs 3 pcs.;
• butter 15 grams;
• sausages 2 pcs.

Cut the sausages into slices and place in a heated frying pan with oil. Lightly fry the sausages and turn over. Using a knife, prick the shell approximately in the middle of the egg and quickly break it into two parts, holding the egg over the frying pan. Pour the contents into the frying pan; the yolks should not touch the edges of the shell so that the yolk shell is not damaged. Salt the eggs poured into the frying pan and fry for 1 - 2 minutes, then cover the frying pan with a lid and fry for 2 - 3 minutes. As soon as the whites turn white and the yolks are semi-liquid, the scrambled eggs are ready.

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Pies with eggs and onions in a frying pan according to the fastest recipe

Do you think it doesn’t happen faster than the ones I talked about? It turns out that there is such a recipe and the cooking time is reduced due to the fact that ready-made pita bread is used. Let's get started!

What you will need:

• boiled eggs - 6-7 pcs.
• green onions - 1 large bunch
• melted butter - 1 tbsp. l.
• lavash - 2 pcs.
• salt, pepper to taste

How to do:

1. For the filling, chop eggs, green onions, add melted butter, salt and pepper to taste, mix.
2. Cut the pita bread into ribbons 6-8 cm wide. Place the filling on the edge of the ribbon and wrap the pie in the shape of a triangle, cutting off the excess.

3. If you have a grill pan, you can make a more dietary option by frying it without adding oil.

4. If you don’t have such utensils, then use a regular frying pan, adding oil. Since ready-made products are used for both the filling and the shell, there is no need to fry them for a long time, just to give them an appetizing appearance.

This concludes my review of recipes for fried pies with green onions and eggs. Choose the option you like and pamper your family with delicious spring pastries.

Bon appetit!

Fried eggs with sausages and tomato sauce.

Scrambled egg composition:

• eggs 3 pcs.;
• butter 15 grams;
• sausages 3 pcs.;
• tomato sauce;
• greenery.

Cook the sausages. Cut each sausage in half lengthwise. Cut the halves crosswise into two parts. Using a knife, prick the shell approximately in the middle of the egg and quickly break it into two parts, holding the egg over the frying pan. Pour the contents into the frying pan; the yolks should not touch the edges of the shell so that the yolk shell is not damaged. The yolks should be spaced apart from each other and located at the vertices of the triangle. Add salt to the eggs and fry until done. Place pieces of sausage between the yolks, pour over tomato sauce and sprinkle with finely chopped herbs.

Preparing tomato sauce.

Compound:

• 2 tablespoons of tomato paste;
• 1 large onion and 1 carrot;
• water ½ cup;
• small parsley root;
• about a quarter of a lemon;
• a tablespoon of margarine or butter;
• half a teaspoon of granulated sugar;
• salt, ground black pepper to taste.

Peel the onions, carrots, parsley and chop them finely, then sauté the chopped vegetables in butter or margarine, add tomato paste, water and simmer for five minutes. Be careful not to burn the vegetables. At the end of cooking (about one and a half to two minutes), add sugar, pepper, salt and lemon juice. Strain the sauce through a sieve, grate the roots and add to the sauce.

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Scrambled eggs with onions. Step by step recipe

Ingredients (1 serving)

• Eggs 2 pcs
• Onion 1-2 pcs
• Dill 2-3 sprigs
• Vegetable oil 2 tbsp. l.
• Salt, ground black pepper to taste

1. Like any other egg dish, scrambled eggs should be prepared only from fresh eggs.
   Eggs and onions
2. Pour vegetable oil into a well-heated frying pan.
   While the oil is heating, peel the onion and cut it into large strips. Place the onion in a frying pan, add salt and pepper to taste. Peel the onion and cut it into large strips
3. Fry the onion, stirring, over medium heat until soft and golden brown.
   Do not cover the frying pan; the onions should be fried. Fry the onion, stirring occasionally, over medium heat until soft and golden brown.
4. It is important that the onions are well fried and not just soft. Since childhood, I remember that well-fried onions become slightly sweet.
5. While the onion is frying, finely chop the dill.
   When the onion is ready, use a spatula to form two indentations in the onion. Gently and carefully break the egg shell so as not to damage the yolk, and pour the contents of the egg into the recesses. This will prevent the eggs from spreading. Pour the contents of the egg onto the onion
6. Reduce heat to low and continue cooking.
   Reduce the heat under the frying pan to low and continue frying
7. If you want the yolk to remain liquid, you can turn up the heat and wait until the white has curled before serving. If you cover the pan with a lid, the white on top of the yolk will turn white and the yolk will become dense. Here - as you like.
8. It is important that the protein does not burn. Eating burnt eggs is still a pleasure. Usually the egg is fried over low heat for 4-5 minutes.

bit245/ru.depositphotos.com
Captured white and tender runny yolk - this is what an ideal fried egg should look like. This dish is easier to make in a non-stick frying pan. Then the eggs will definitely not stick to the bottom.

Ingredients

• 1–2 tablespoons of vegetable oil or a piece of butter;
• 1 or more eggs;
• salt - to taste.

Preparation

Warm up slightly. Pour in vegetable oil or melt butter.

After this, turn off the gas for 30–40 seconds or move the container to a cold burner - this will prevent the dishes from overheating and the eggs will fry evenly. Although if you like crispy edges, you can skip this step.

Carefully add the eggs. You can break them directly over the frying pan or into a small separate container, then pour them into the frying pan.

YouTube channel “Foodstorm – Free Cooking School”

Reduce heat to low. If you cook scrambled eggs over high heat, they may burn. And due to low heating, the eggs will fry slowly and evenly, without drying out the edges. If, on the other hand, you want a crispy crust, turn the heat to medium to medium.

Sometimes, if the eggs are not spread enough, some of the white around the yolk remains runny. If you don't like it, carefully tear it apart with a fork without touching the yolk. This should be done when the lower part of the protein turns white.

YouTube channel Borsch

Fry the scrambled eggs over low heat for 4-5 minutes. If the temperature is higher, it will take a little less time. The dish will be ready when the protein turns white and sets. Do not forget that the yolk should remain liquid.

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It is better to salt the eggs at the end of cooking or after serving.

Scrambled eggs with fried potatoes.

Scrambled egg composition:

• eggs 3 pcs.;
• lard or butter margarine 15 grams;
• potatoes 3 pcs.;
• greenery.

Cut raw peeled potatoes into strips (slice thickness 0.5 cm). Heat a frying pan with fat and add the potatoes and fry them until tender. Pour eggs onto the finished potatoes, add salt and pepper and fry until the fried eggs are ready. Before serving, sprinkle with chopped dill and parsley. Instead of raw potatoes, you can use pre-cooked potatoes with their skins on.

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Lightly heat the oil or margarine in a frying pan, carefully crack the eggs into it and fry over moderate heat. Lightly salt only the white (it should remain semi-liquid). These scrambled eggs are fried until the edges turn golden yellow.

Professional chefs lightly fry the fried egg and pour it with calcined butter.

8 eggs, 1 table. a spoonful of butter, herbs, pepper, salt.

Melt butter in a warm frying pan. Release the eggs one at a time so as not to damage the yolk; add salt and pepper and place in a hot oven for 5 minutes. When the whites turn white, separate the eggs from one another with a sharp knife so that the oil flows through, and serve in a frying pan or heated plate, sprinkling with dill or parsley. If you are cooking scrambled eggs on the stove, cover the pan with the eggs with a lid or plate. You can also cook it with fried eggs in butter mixed with table vinegar diluted with water.

To prepare fried eggs with any side dish, you must first fry slices of black bread, lard, ham, sausages, sausage, champignons or other fresh mushrooms, tomatoes, zucchini, etc. in a frying pan. In this case, the mushrooms must be fried until tender. Then release the eggs onto the fried side dish, salt them and fry the scrambled eggs in the same way as indicated in the previous recipe.

4 eggs, 4-5 pcs. kidney, oil, onion, pepper

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Cut the lamb kidneys into thin slices, place in a frying pan with warm oil, add salt, and fry over high heat until the liquid has evaporated. Use a slotted spoon to transfer the finished kidney slices into a small saucepan, add the same amount of chopped onion, pour over the boiled bechamel sauce and pepper.

Fry the eggs in butter, transfer to a dish, cut into slices, and arrange with kidney slices.

Cut 4 slices of raw ham of equal width and thickness, but not too thin.

Melt the butter in a small frying pan, add the ham, fry, turning, then remove with a slotted spoon and place on a warm dish.

Add a little butter to the fat remaining in the pan and break 4 eggs into it, coat the yolks with fat and fry. Cut the finished eggs, put a slice of ham on each, pour in fat, sprinkle with chopped dill and parsley.

Cut a quarter of the fried cold veal kidney into slices, add the same amount of boiled champignons, also cut into slices, put in a small saucepan, thicken with boiled Madeira sauce, sprinkle with red pepper and heat without bringing to a boil. Fry 6 eggs in the usual way, take them out, cut them into slices, place them on a dish, put the kidneys in the middle, and small sausages between them and the eggs.

Chop tender, raw, clean spinach, squeeze, boil in a frying pan with sunflower or olive oil until the remaining juice evaporates, thicken with 2-3 tablespoons of good boiled bechamel sauce. As soon as it boils, remove from heat and add 5-6 anchovies, cut into thin slices. Fry 6 eggs in a small frying pan with butter, cut into circles, place the spinach in the center of a small dish, pour over the sauce, place around the eggs.

Finely chop small young onions, fry them on

butter or sunflower oil until they are tender and golden brown, add salt and a pinch of sugar.

Rub the bottom of a clay cup with chopped garlic, break 7-8 eggs there, add salt, mix, add a pinch of chopped parsley and fried onion. Heat the oil in a frying pan, pour in the eggs, thicken the scrambled eggs over high heat, fold them, quickly tip them onto a long dish, pour over the red sauce.

6
eggs, 1 large onion, 1 cm.
spoon of butter, 3 cm. spoons of milk, salt. Fry the onion, cut into thin slices, in oil in a frying pan, making sure that the onion does not turn black. Place eggs beaten with milk and lightly salted onto the fried onions. Keep, stirring, on the fire until cooked.

8 eggs, 2-3 onions, 1 cm. spoon of butter or fat, 1 cm. spoon of flour, 1 glass of milk, herbs, pepper, salt.

Fry chopped onion in oil or fat until golden brown, pour in milk, stir in flour, pepper, salt and cook until thickened. Pour eggs beaten with salt over this sauce and bake covered. When serving, sprinkle with onion or parsley.

8 eggs, 1 glass of cream, 1 cm. spoon of butter or fat, 3 cm. spoons of finely chopped green onions, parsley, pepper, salt.

Mix the released eggs with cream, finely chopped green onions, salt, pepper, pour a layer into a frying pan with oil or fat. When the scrambled eggs begin to “shrink,” cut into diamonds, squares and serve hot, sprinkled with parsley.

Release 7-8 eggs. Take 4 firm, not very ripe tomatoes, cut crosswise into 2 parts. Make a well in each half, add salt, place on a sieve for 10 minutes, fill the inside with minced meat from fried liver mixed with finely chopped mushrooms. Place the tomatoes in a frying pan with sunflower or butter and fry for 10-15 minutes, keeping them whole.

Place on a plate and place a released egg on each tomato half. Pour thick tomato sauce on top.

3 eggs, 80 g meat, 20 g butter or ghee, herbs.

Cut beef, veal, lamb or not very fatty pork across the grain into pieces 1-1.5 cm thick, beat with a hoe to a thickness of about 0.5 cm. Cut the beaten pieces into cubes 3-4 cm long and fry in a frying pan with fat. . Pour the eggs over the meat and fry like natural scrambled eggs. You can sprinkle with finely chopped parsley, cilantro, dill, and green onions.

Cut boiled ham and sausage into slices, fry in a portioned frying pan, add poached finely chopped champignons or porcini mushrooms, heat well, pour in tomato sauce, bring to a boil, release 2 eggs, salt, sprinkle with pepper, lightly fry on the stove, then bring to readiness in the oven. When serving, sprinkle the yolk with dill or parsley.

3 eggs, 50 g milk, 1 cm. spoon of butter.

Pour the eggs into a bowl or pan, add salt, add a little milk and beat with a fork or broom. Pour the resulting mass into a hot frying pan with oil and fry over high heat, shaking the pan slightly so that the egg mass heats evenly. As soon as the scrambled egg begins to thicken, use a flexible knife to fold its edges from both sides towards the middle, thus giving the omelette the shape of an oblong pie, place it seam side down on a plate or oval dish, grease with a piece of butter and serve immediately.

It is prepared in the same way as a natural omelette. Fry the egg mixture in a frying pan until thickened. Place the prepared minced meat in the middle of the mass and close it on both sides, lifting the edges with a thin knife and giving the omelette the shape of an oblong pie or any desired shape.

First way

b eggs, 4-6 cm. spoons of milk, 300 g of hard cheese, 50 g of butter, salt.

Cut the cheese into slices 1 cm thick and fry in a frying pan with butter. Beat eggs with salt, combine with milk, stir and pour on toasted cheese. Towards the end of frying, place the omelette in a hot oven.

Second way

6
eggs, 50 g butter, 100 g dried hard cheese, 3-4 cm spoons of milk, dill, watercress, green onions, salt.
Beat the eggs well with salt, add grated cheese, milk, mix and pour in a thin layer into a frying pan with heated oil. Fry, shaking the pan, until the egg mixture coagulates (do not stir). Roll the finished omelette into a tube, place on a plate and sprinkle with finely chopped parsley leaves, green onions or watercress.

Third way

6 eggs, 100 g cheese, 100 g wheat bread, 6 cm. spoons of milk, 2 cm. spoons of butter.

Soak the pulp of white bread in milk, mash, add raw eggs, beat it all well with a spoon, add grated cheese, salt, mix, pour into a hot frying pan with butter and fry like a natural omelet. This omelette can be poured into a hot frying pan with oil and baked in the oven. The omelette will be very fluffy if half of the whites are separated, whipped into a foam and mixed with the prepared mixture before baking.

Fry 20 g of lard cut into very thin slices, add 1 portion (ladle) of omelette dough and bake in the usual way. Sprinkle with finely chopped parsley and garnish with tomato slices.

4 eggs, 100 g sausage, 100 g milk, salt.

Beat the egg with milk and salt. Cut the sausage into thin slices, fry and pour in the egg mixture. Towards the end of frying, fold the omelette in half and serve.

4 eggs, 100 g ham, 1 cm. a spoonful of butter, parsley, pepper, salt.

Beat the eggs and add finely chopped ham, parsley, black pepper and salt. Heat oil in a large frying pan and pour in the egg mixture. Fry the omelette on both sides. Roll the finished omelette into a roll and cut in half. Serve hot.

Place a fried egg from one egg on the grilled natural steak. Garnish: fried potatoes and sliced ​​horseradish. Pour over meat juices and melted butter.

Cut the peeled flesh of the loin or hind leg across the grain into portions.

Beat each piece of meat, give it a round shape, sprinkle with salt, pepper and fry on both sides until cooked. Separately, cook fried eggs in a portioned frying pan. When leaving, pour the meat juice over the fried pork, put a fried egg on top and sprinkle it with parsley or dill. Serve green peas or fried potatoes as a side dish. Instead of green peas, you can serve pickled cucumber.

Cut the smoked pork belly (without skin) crosswise into slices, which, in turn, are also cut crosswise into three parts. Fry the brisket pieces in a frying pan along with chopped onions, add the fried pork cut into thin slices the same size as the brisket, sprinkle with salt and pepper, pour the mixture over the eggs and milk and bake. Serve in the same pan in which it was baked.

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Scrambled eggs with mashed potatoes.

Scrambled egg composition:

• eggs 3 pcs.;
• butter 30 grams;
• potatoes 160 grams;
• milk 50 grams
• sour cream 20 grams.

Boil peeled potatoes in salted water. To make the puree tastier, add dried parsley and oregano when cooking. Drain the water, mash the potatoes with a masher, add 15 grams of butter, hot milk and continue mashing the potatoes until smooth, adding salt to the mashed potatoes if necessary. Be sure to mash the potatoes while they are hot, otherwise the mashed potatoes will turn out sticky. Mix one egg with sour cream. Place the resulting puree in a greased frying pan and cover it with a mixture of eggs and sour cream. Bake in a preheated oven until golden brown. Then use a spoon to make two holes in the puree and pour in the remaining eggs. Place in the oven and cook the scrambled eggs until cooked.

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Recipes for making pies with onions and eggs

There are 2 main ways to prepare pies: they are fried in a frying pan or baked in the oven. The quality of the finished product depends on two components: properly kneaded dough and the freshness of the ingredients for the filling. To fill the pies, young green onions are chosen, sometimes they are mixed with leeks, and a little dill is added. It is advisable to give preference to eggs from domestic chicken. The yolks of such eggs are brighter, so the pie will look beautiful when cut.

Fried in a frying pan

Pan-fried pies are considered a high-calorie, filling dish. When cooking, vegetable oil and butter are used, which increases the fat content of the finished product. But some still prefer to fry baked goods because they come out golden brown, with a crispy, appetizing crust.

Ingredients:

To knead the dough:

• 375 ml milk;
• 45 g granulated sugar;
• 40 g butter;
• dry instant yeast – 7-8 g;
• 15 ml olive or corn oil;
• 1 egg;
• 1 tsp salt;
• 500 grams of flour.

For filling:

• boiled chicken eggs – 6 pcs.;
• green onions - a large bunch;
• salt, other desired spices to taste.

1. Heat the milk without bringing it to a boil. Dissolve a spoonful of sugar, yeast, and add a little salt in a warm liquid. Stir the resulting mixture and set aside for a quarter of an hour until a yeast “cap” appears.
2. Beat the remaining amount of sugar with the chicken egg, gradually add softened butter and a little salt.
3. Mix the yeast mixture with the egg-butter mixture.
4. Sift flour into a deep bowl. Do not rush to add the entire amount of flour, leave a little for mixing. Make a well in the middle of the flour, into which pour the mixture obtained from the previous steps.
5. You need to knead the dough for a long time, adding flour little by little. At the end of kneading, add corn oil. Achieve a smooth dough consistency.
6. Cover the bowl with the dough with a cotton towel and leave to rise for an hour and a half.
7. To prepare the filling, you need to combine boiled eggs, chopped into small cubes, with chopped green onions, salt and mix. If desired, add a teaspoon of melted butter, which will add additional juiciness to the finished dish.
8. Knead the dough once again and separate a small piece. Roll out this piece of dough on a floured surface into a flat cake. Place the prepared mixture in the middle of the cake: onion and egg. Seal the edges to form a pie. Do the same with all the dough and filling.
9. It is recommended to fry the pies in vegetable oil (sunflower or olive) in a thick-walled frying pan until an appetizing crispy crust forms.

Baked in the oven

Pies with any filling, be it onions with herbs, cabbage or potato filling, can be baked in the oven. This recipe is considered quick because it will not waste extra time frying each product in a frying pan.

Ingredients for the dough:

• 250 ml fat milk;
• 25 g pressed fresh yeast;
• 3 eggs;
• 70 g butter;
• sugar – 50 g;
• salt;
• flour – 600 g.

• boiled eggs – 5 pcs.;
• green onions - a large bunch;
• salt.

Cooking sequence:

1. Break the yeast into pieces and add warmed milk. Add sugar and half of the total amount of flour. Mix the products, cover with a towel, and leave to rise for two hours.
2. Add whites, soft butter, and yolks beaten with a pinch of salt to the risen dough.
3. Add the remaining flour and knead into a plastic dough.
4. Divide it into portions weighing approximately 50 g. Roll each into a thin layer, in the middle of which put filling (combined eggs, diced, with finely chopped green onions). Form pies, pinching the edges of the product.
5. Place the pies, seam side down, on a baking sheet (the bottom of which is lightly oiled with vegetable oil). Grease the surface of the workpieces with beaten yolk. Cover the products with a towel and leave to rise (about 30 minutes).
6. Place the pies in the preheated oven. Set the temperature at 120 degrees. Cook for 25 minutes, then set the temperature to 180 degrees and continue baking until done for about a quarter of an hour.

Made from puff pastry with rice

An easy way to make delicious pies is to make them using ready-made puff pastry. You don’t have to waste time on kneading; the entire cooking process will take no more than 20 minutes, taking into account the formation of the products. To make the filling more satisfying and nutritious, add boiled rice to the onion.

Ingredients:

• 400 gram package of puff pastry;
• 4 things. boiled eggs;
• a glass of boiled polished rice;
• green onions - to taste;
• melted butter - a tablespoon;
• salt.

Cooking sequence:

1. Roll out the defrosted dough a little and cut into squares.
2. Combine crushed eggs with cooled rice and chopped onions. Salt the mixture.
3. Place a spoonful of filling onto the dough squares. Seal the edges with an envelope.
4. Place the pies on a baking sheet lined with baking paper. Brush the products with beaten yolk.
5. Cook the baked goods for 20-25 minutes at 195 degrees in the oven.

Scrambled eggs with sausage and potatoes.

Scrambled egg composition:

• eggs 3 pcs.;
• butter 10 grams;
• mashed potatoes 100 grams;
• boiled sausage 75 grams;
• sour cream 20 grams;
• .greenery.

Cut the boiled sausage into three slices and fry in a frying pan heated with butter. When frying the sausage pieces, you should get cups. Place mashed potatoes in a pan greased with butter. Place pieces of sausage on potatoes, pour a raw egg into each cup, and add salt. Place the pan in the preheated oven and cook the scrambled eggs until cooked. When serving, sprinkle the yolks with chopped herbs and pour heated sour cream around the sausage cups.

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