Yachnya balakanina as it is called. Balakanina egg - Pokrokovy recipe. How to cook a shvidko egg balakanya

Balakanina - a snack of antrohi is not less savory, a correct French omelet, and with it, perhaps, more simple in preparation. Ideal barley balakanina vimaga singing practice, sob for sure, if the right moment comes, stir the barley in the pan or know the fire, but the practice on the right is profitable. Prote to prepare balakanina without filling - indulge yourself with special satisfaction, but you don’t want to, right? Therefore, you can boldly beaten up the recipe for cooking as a wonderful (ale ideal) balakanini, as well as for eggs with various fillings.

Ideal barley balakanina

Break the eggs into a bowl, salt, beat with a fork and leave for 10-15 strands, while you work on the other ingredients. Those who need to grow with them, lay down with the fillings you have chosen: I will trim the greens, grated sir, finely chopped tomatoes, it is necessary to add them to the egg sum without middle before the fry, and the shank, mushrooms, cibula and licorice pepper - brush it in a frying pan in front of it, yak give me the eggs.

Only one vinyatok: bacon, which I see the honor of being smeared behind the back, and adding to the plate already. As you cook it, put the frying pan on the fire lower than the middle one (it’s better to take the one with non-stick coating and a silicone spatula - everything is the same for bacon, but it will be easier to cook the egg with balakan), brush the bacon with the bacon to a golden color and put it on paper scrambled eggs without bacon - melt a piece of butter in a frying pan. Pour the greater part of the butter (otherwise the fat, which has been consumed) to the egg and mix it up, add the fillings, as described above, and pour the egg sum into the pan.

After checking for 20 seconds, so that the eggs are lightly shoveled, with the lower ruhi of the shoulder blades, crush them from the edges to the middle, so that the eggs, as if they had already acquired a rich consistency, were laughing with rare ones. Steal the skin pans for 10 seconds, and if you remember that there weren’t enough rare pans, turn the egg back up and take it out of the fire: it will come to the ideal creamy readiness in the pan, which you will reach. Arrange the eggs on plates, season with black pepper, add lubrication with bacon, decorate with trimmed greens and grated syrup, drizzle with truffle oil, it’s like it’s out, and serve it negligently.

Why, in our country, the egg-balakunka is not very popular, although in the countries of Europe and in America there is the widest snidanok, there it is called scrambled eggs. Well, it’s important to take egg-fried eggs or scrambled eggs, as well as eggs with cowbass.
However, egg-babatannya is a simpler and quicker option for snacks, especially for children. Some children do not like squirrels, others do not like zhovtok, and here softness comes out for the consistency of the mass, before that the color of the receptions.
Egg-babattya is cooked in a pinch of butter. In order for the bottanka to be more soft and lower, it is not uncommon to add milk to it, or tops of a low fat content with rosemary 30 ml per 1 egg. This is an option for children, but grown-ups can add more chalking pepper, black and red pepper for the bazhanny.
You can taste the taste of egg-balakunka with various additives for your taste, for example, tomato slices, cowbass, bell pepper etc. However, the stench is most often smeared with cream and flutters along the edges of the plate like an embellishment, and not smeared all at once with an egg sum.

Otzhe, how is it right to cook an egg-bowbat?

1. We break eggs in a handy bowl, pour in milk or tops, salt and mix with a fork or a wine glass. Itself is mixed, but not beaten to a kick, like eggs for an omelette.
2. Choose a frying pan as much as possible. If you cook an egg-balaka for one person, then you need a small frying pan, but if you cook for the whole family, then the frying pan is to be finished with a large one. Melt butter in a frying pan. It’s not necessary to work on the middle fire - if you build up a great fire, then the egg-babatannya will come out dry.
3. As soon as the oil is kindly heated, we roll it into a new egg-and-milk sum and spread it with a spatula. If you sum up the walls of the frying pan as hard as ever, push it to the center with a spatula. Do not be afraid to break the integrity of the eggs, it is the fault of folding like a biz of small soft breasts. It’s even more important not to overthrow the scrambled eggs on the stove, so that it doesn’t lose its softness and creamy consistency.
4. I’m ready to cook an egg-bobbat in a bowl and serve it on a table. If you want to eat more wiyshov, you can add buttered cowbass, bacon, shank, tomatoes, etc., and for beauty (and for crusty tezh!)
Looking super appetizing!

The second way to cook egg-babatannya, which is to cheer up the hearts of those who are not particularly fond of eggs. In order to take such a nameless lower consistency, it is necessary to cook an egg-balaka on a small or medium fire. One more detail: it is necessary to cook such an egg-babatun not in a frying pan, but in a small saucepan with a thick bottom.
1. To prepare one serving, you need 2 eggs + 10 g of butter. Like a portion of sprat, the number of ingredients will increase, and the hour of preparation will be more. Eggs, like in the front recipe, are lightly zbovtuemo with a saw, salt and, with bazhanni, pepper.
2. We heat the saucepan on a medium fire, heat the oil in it, and nahilyaemo the saucepan in such a way that the oil covered not only the entire bottom, but also the walls to a height of 2.5 cm.
3. At the oil, which is to be drunk, we pour in the egg sum and immediately start to stir it with a wooden spatula, but the fire does not stop. If three quarters of the egg bag dies, and one quarter is left behind, we take the saucepan out of the fire, add three inches of butter (for the bagels you can add three inches of the top or sour cream) and continue stirring with a spatula. Zavdyaki heat in the pan of the egg continues to get ready. As soon as the egg is sumish, it will be sour (without fire!), Serve the egg-babatty on the table.
The axis is such a non-standard way of preparing the best eggs. Moreover, you can serve it not only on a plate, but also on toast and baguettes, which look like sandwiches. One mind: egg-babatannya can be freshly cooked, even if it is especially tasty in a warm look.

Let's hope that these two technologies of preparing egg-balakunka will make one of your favorite passions for snacks.

Material belongs to the site
The author of the article is Olga Rivkina

Ingredients:

1. Oliya roslinna (sonyashnikova, kukurudzyan, olive) 1-3 tbsp. spoons, like on eggs.

2. Eggs (there are four of us in the warehouse, but it can be less, it can be more) - 5 pcs

3. Shmatok for bacon, shinki or stegensya (I have okist) 1-2 pcs

4. A small piece of siru - here are 3 pieces of the middle class "Russian".

5. They didn’t eat a stump and a tomato in the photo (they were known later).

6. Greens - here is parsley, but the basil is also too old, just skinned, but the new one is not finished yet.

So - the time has come for the frying pan to pour oil and while it is heated, rub the meat and cheese in cubes.

Eggs in a bowl and pepper (or other favorite spices) in my opinion SMD (freshly ground pepper), ALE is not salty! Strength is in Syria and m'yasi :).

І zbivaemo, without fanaticism, because no time.

Here, a little explanation is needed - to fire on the fire, I need it immediately and without interruption, I made a pause for photography, so the quality of the finished product was reduced. What porobish is a documentary zyomka.

Vilivayemo on a frying pan.

Zavazhati (fotik, infection, don't give) does not stop.

Sir іz m'yasom, it would be necessary once again (after 10 seconds), but it's not important.

Like a hot frying pan, then the grass becomes ready in 40-60 seconds. The main sign of readiness is the swallowing of the white, the whole white was burnt up - they covered it with a lid - the fire was turned up. І big served steel, and the axis and the kettle fell asleep. Rivok at the refrigerator for Vershkov brought two additional trophies: a stump and a tomato - on the right! It would have been an hour, I would have wound up near the town for a green cibulka, but then I got more, so then my hindsight suggested, add a couple of chalices of licorice pepper, but everything was already gone.

Well axis i result:

The result is a loss for 4 quarters (taking a fotik for an hour) and the entire sum for 7 quarters. Sin before school did not wake up, the whole homeland fell asleep.

P.S. In our family, we call this kind of grass egg-bow or omelet-bovtanka (because you need to keep it all the time or “bovtati”). Zvichayno, tse їzha is more similar to nіmkenya, ale є one ALE! The lower eggs are prepared in this way, because they have little to no contact with the hot surface and, as a result, the stench is simply miraculous. Sir and meat (before speech, it is possible without meat) simply expand, add relish. Until the speech, as if to add the sir once, you know visually - having mixed up with an egg, I may fill it up, but the aroma is overwhelmed. Well, the main bonus is an hour!

Recipe for egg-balakunka - three in one

The kitchen has that filling: a deep, small bowl (bazhano with a thermos of grub metal), a wooden spatula, a table fork, a wine glass, a stewpan, a pitcher, a frying pan.

ingredients

How to choose the right ingredients

• Chicken eggs for eggs it is important to bathe at home or an eco-product - to be bought in an eco-shop.
• It is important that the most delicious chicken eggs are taken from birds on a free vigil.
• For eggs, you can use vikoristane like Vershkov, so roslinne(Olive oliya.

• It is better to stagnate a thin pomelo or a fine sea force.
• Black chalking pepper do not sip on classic grass. You can sip a special portion.
• Fallow in the sight of savory luck, at the grass you can add milk to the tops.

Pokrokove cooking egg-babatannya

The popularity of snidanok іz yaєts not obdіleniya. The English respect yoga to their national bannies, the French simply can’t think of snacks without savory eggs, and one can talk about the American tradition of full-fat snacks to the point of indistinctness.

Balakanina in English in a saucepan

To avoid overheating the eggs on a hot surface, pick them up to one edge. According to the consistency, the mass is due to buti heterogeneous, and it is formed from shmatochkiv protein, which burns, and a rare creamy yellow substance. I’m ready to make an egg-babatun and make a freshly prepared toast, and serve it to the table.

The French version of the egg-balakunka behind the texture is pasty, the white breasts are frizzy, but they are kindly looked at by the dish.

The substance of the American passion is gleaming, similar and lower in texture, mixed one by one balls. Our family is the most fond of the very way of cooking scrambled eggs. And I serve all three options - either for a piece of fresh loaf, or for a crumb of smeared toast.

Video recipe

Still, I knew a demonstration video for the master class from Jamie Oliver, which I want to propagate your respect. Here all three principles of preparing a simple battle are demonstrated. Enjoy the look and take yourself to explore all three methods of preparing egg-boiled eggs.

Snidanok іz yaєts - the most lively. Vіn duzhe just that shvidko getuєtsya. strava serve as self-sufficiency. Before noon, you can serve tea and kava, fresh canned vegetables, greens, and salads. More to crush the grass with the filling, moreover, the filling can be like meat, so it is filled with vegetables or mushrooms.

Main great truths

• The cooking method is not only added to old look stravi, ale and yogo smakovі yakosі.
• Irrespective of those who are simple grass, there are some skills so as not to miss the moment of taking fire, so that the grass does not become dry.
• How long do the eggs cook, tim more їх relish guessing "gumka".
• Yayachnya-balakunka is the most succulent, blueberry and high-calorie snack.
• Still, dietitians are not recommended for the dinner party. the shards at the evening hour of the stench are importantly kicking on the slug and making the work of the slug sill easier.

Use anonymous recipes for cooking eggs for snacks. Let me introduce you to the most popular yoga recipes.

• To give respect to the arch is a simple two-in-one recipe that is positioned on this portal. Even more simply and more quickly, you can snidank all your family.
• Take it to the house, and do not confuse the egg-balakunka, the shards of the method and preparation of these herbs are absolutely different, that savory taste is even fresher.
• For lovers of smazhenih eggs, I recommend that you familiarize yourself with the recipe, which is prepared more and more simply.
• For those who are prescribed a diet, for the diversity of a modest menu, I recommend popping. It’s not a good idea to enrich the diet with a caloric supplement.
• I adore lovers of exotic countries to marvel at how traditionally they prepare, they will learn about different methods of yoga preparation.
• Surely, more popular summer season, lower is simply not available. Here you yourself will know a few ways and methods from the best modern butyl technology for cooking.
• I "under the curtain" proponing get to know the classic preparations.

If you enjoyed my recipes, leave your comment on this side. And tell me how you cook bird eggs for your family. Aje methods of preparation are useless.

Hello everyone! Today on Lady Wiki we shared a pokrokovy recipe for preparing savory egg-bow bats. The recipe is supplemented with author's photos.

Balakanin's egg - simple and tasty grass!

A chicken (that and not only) egg is a product that can truly be called ryativnym, oskolki itself about the new one knows more from us early, if there is no time to stand for a stove and cook it up.

As a rule, the most wide-ranging measures for a ranking reception are omeletsі eggs, which can be prepared differently

To your respect, we recommend the official version of the swedish snidanka - egg-babatannya with bacon, cibulei and syrah.

Behind the warehouse of ingredients, this strain is practically not allowed to cook in an omelette, and the axis of the way to cook it is different.

Moreover, wine and water are taken into account during the cooking process. normal egg. So if you still don’t know about this option of fighting eggs, then don’t encourage yourself to try yoga with pleasure. Won you obov'yazkovo befitting.

Syr can be vikoristovuvati kovbasny, firm or melting. Salo can also come in handy (salted, dried, smoked, fresh, cuts of fatty brisket or stegens).

In a word, let everything you can find under your hands. If you have any taste of the egg, you will find it more appetizing and fragrant.

Ingredients for 1 large serving of base:

• lard - close to 50 rubles;
• 2 eggs;
• sir - 60 rubles;
• spices;
• cibulya ripchasta;
• nezbiran milk - 40 ml;
• mayonnaise - dessert spoon.

You can expand the warehouse of ingredients for the bazhannyam by adding fresh herbs, herbs, favorite spices, seasonings.

The hour of preparation is a maximum of 10 quills.

Recipe for cooking egg-babatannya

Having grown with a grater with coarse middles, trim the sir, cut the cibula, cut the bacon into small cubes or wives.

Break the eggs into a bowl, goodbye, add spices, milk, mayonnaise and tert syrah, mix. For now, let me know.

Put the lard on a dry frying pan and heat over medium heat until the fat is thickened and cracklings. Let's throw a cibula and smear it.

Pour the egg-seed masa into the pan directly on the lard with the chibula and mix immediately.

Cook the scrambled eggs on medium heat literally one piece of fluff, stirring the skin for 8-10 seconds.

Ale, don’t over-trim, otherwise it’s a dry zhorstka. According to the consistency, the balakanina is ready to be blamed, but even lower and m'yaka. Vіdrazu put її on a plate and serve negainno to the table, until it's hot, seasoned with herbs. You can sipate grated cheese.

The axis is so quick and you can simply cook for yourself a wonderful meal for your relatives.I wish you a good appetite and a good day