Eggs: we prepare for children of
the Recipe 1
- of the French fried eggs
Proteins 4 of eggs, we separate from yolks and we put in the refrigerator for an hour (that were easier shaken up). We pound yolks before receiving homogeneous mass, we beat whites and we mix with yolks. We heat a big frying pan, we grease it with unsalted butter and we pour out egg weight. We roast fried eggs on the one hand, accurately we overturn and we fry with another. We shift to a dish and one its half it is densely smeared with favourite jam, and then we cover with other half. The dish is ready. Children`s Pleasure Cake we Prepare for
egg sponge (4 eggs we shake up, we add a glass of granulated sugar and a glass of flour), we pour out it on the baking sheet covered with paper for baking, we put in an oven, we check readiness a match. On the cooled-down biscuit we spread a layer of the soaked, small cut dried fruits (dried apricots, dates, prunes, raisin) and nuts chopped by a knife. From above we put the egg whites beaten to the maximum density with sugar and we put in the oven warmed to 150 degrees for 10 - 15 minutes.
the Recipe 2
- of the Puff omelet (for children) Passiruyem onions on butter, we add small cut tomatoes without thin skin and fast ham, we add some salt, we extinguish several minutes under a cover. We shake up 4 eggs the mixer, we add a quarter of a glass of milk, a salt pinch, carefully we mix. We divide mix into two parts and we bake two omelets on the heated frying pan greased with butter. On the first omelet we spread an onions, tomatoes and ham stuffing, we strew with grated cheese and we cover with other omelet.
- the Puff omelet (for adults)
Passiruyem onions on vegetable oil, we add small cut mushrooms, we salt, we pepper and we extinguish several minutes under a cover. We shake up 4 eggs the mixer, we add two tablespoons of sour cream, a pinch of salt and greens, carefully we mix. We divide mix into two parts and we bake two omelets on the heated frying pan oiled by vegetable. On the first omelet we spread an onions and mushrooms stuffing, we cover with other omelet, we water with sour cream, we strew with grated cheese and greens.
- of of Egg in “cup“ (for children)
Small metal molds (tartlets) we grease
with butter and we spread thinly sliced ham. In each mold we fill in mix from the shaken-up added some salt eggs with greens, we strew from above with small croutons from the Borodino bread. In a frying pan we pour water 1 - 2 cm high, we place in it molds, we cover a frying pan and we put on strong fire for 5 minutes. We spread ham “cups“ on the dish covered with lettuce leaves, we water with sour cream, we strew with grated apple. (for adults)
- of Egg in “cup“ with butter and we spread thinly sliced ham. In each mold we break egg, we strew with grated cheese. In a frying pan we pour water 1 - 2 cm high, we put in it molds, we cover a frying pan and we hold on a strong ogon of 5 minutes. We spread ham “cups“ on the dish covered with the lettuce leaves cut by “noodles“ in sauce. Sauce: 2 boiled eggs are small cut and we pound from 2 h l. granulated sugar, 1 h l. mustard, 1/2 glass of sour cream and 1/2 h l. vinegar.
Small metal molds we grease
- of the Stuffed eggs
the Hard-boiled eggs we cut
lengthways, we take out a yolk. In the formed hole we put a stuffing. From above we decorate with greens leaves. It is possible to remove a knife at egg a makushechka, to accurately remove a yolk, to stuff egg and to dress from above “hat“ from a tomato half.
of the Stuffing, recommended for children`s dishes:Boiled rice in equal proportions to mix
- with the crushed tinned salmon, to fill with sour cream. Mashed potatoes to mix
- with the boiled meat or a liver passed via the meat grinder and small cut by the onions browned on butter. Tomatoes and sweet pepper to drench
- with boiled water, to clear and to cut, mix very small with grated cheese, to fill with sour cream.
of the Stuffing, recommended for adults:to pass
- of Fillet of a herring via the meat grinder, to add the pounded boiled yolks and small cut green onions. Boiled potatoes to pass
- via the meat grinder, to mix in equal proportions with cod liver and small cut green onions.