From the snowy country of Finland and the cradle of modern democracy - France's look at the center of Europe and its south.
Features of any national cuisine due to the fertility of his native land. The most simple little eggs in Hungarian - the usual eggs, which add to the abundance of red pepper and lecho as soon as the dish begins to thicken in the pan.
Neighbors Hungarians on Carpathians hutsuls - simple people. No sophistry, for cooking scrambled eggs in gucul'ski just have to mix the ingredients - cream, sour cream, cornflour, and, of course, eggs, and pour the mixture on a heavily heated pan with butter. The ready meal is served, sprinkle chopped parsley. And you can not cut, but a little to break his arms, aroma will be more.
Romanians, in comparison with its neighbors, the originals as much as, and advocates of healthy eating. Fried eggs in Romanian is not fried in oil in a frying pan and boil in water.
Per liter of water add a spoonful of vinegar, but I tried it and without it - everything works. The water is boiled in a low pan. Eggs break into a separate plate and carefully pour in the boiling water. Pot cover with a lid and remove from fire. A few minutes later, when the protein is already be curtailed, and the yolk still not have time to become solid, eggs take out skimmer.
Romanians great admirer of mush. Boiled eggs, as an option, spread on a warm thick porridge and served under melted butter or sour cream. If you do Hominy laziness - you can do with fried onions.
How much time preparing scrambled with tomatoes and did not suspect that it turns out, fried in Portuguese. To make everything right, tomatoes, peeled and seeds, stewed in a mixture of butter and vegetable oil. In readiness hot tomatoes mixed with eggs and cream. Before serving, sprinkle with salt and parsley.
An Italian without pasta - that Belarusian without potatoes. Therefore eggs in Italian - it is rather a recipe with egg noodles. Cooked spaghetti, cut into small pieces (centimeter or two), Passer in butter, mixed with roasted tomatoes and grated cheese. The mixture spread on a plate on top of the usual omelet just before serving.
Perhaps the most exquisite recipe conventional eggs came up with the Greeks. A quick it will not name, but the result is worth it. Preparation of fried eggs in Greek begins not with the eggs. That all happened, need two pans and casseroles.
In a deep frying pan, greased with butter, then carefully stack the halves of tomatoes. In another pan brown onions, add to it fine slicing of ham and flour, mix, salt and pepper, pour the sweet grape wine and sprinkle with grated cheese. Again, mixed and placed in the first pan on top of tomatoes. Preparation for heating put in the oven for ten minutes.
Time is not lost in vain, and while the tomatoes are languishing in the oven, do actually fried. It is prepared in much the same as in Romanian, in the water. But unlike the Romanians sophisticated descendants of the ancient civilization do not use vinegar, but prefer to add water a little lemon juice. Once the protein starts to grasp and eggs can be raised skimmer, their neatly caught and placed in the temporarily removed from the oven pan on top of the content. Each yolk is covered by a slice of cheese - and again in the oven. Once melted cheese - a dish is ready.
Help yourself to health.
Romanians, in comparison with its neighbors, the originals as much as, and advocates of healthy eating. Fried eggs in Romanian is not fried in oil in a frying pan and boil in water.
Per liter of water add a spoonful of vinegar, but I tried it and without it - everything works. The water is boiled in a low pan. Eggs break into a separate plate and carefully pour in the boiling water. Pot cover with a lid and remove from fire. A few minutes later, when the protein is already be curtailed, and the yolk still not have time to become solid, eggs take out skimmer.
Romanians great admirer of mush. Boiled eggs, as an option, spread on a warm thick porridge and served under melted butter or sour cream. If you do Hominy laziness - you can do with fried onions.
How much time preparing scrambled with tomatoes and did not suspect that it turns out, fried in Portuguese. To make everything right, tomatoes, peeled and seeds, stewed in a mixture of butter and vegetable oil. In readiness hot tomatoes mixed with eggs and cream. Before serving, sprinkle with salt and parsley.
An Italian without pasta - that Belarusian without potatoes. Therefore eggs in Italian - it is rather a recipe with egg noodles. Cooked spaghetti, cut into small pieces (centimeter or two), Passer in butter, mixed with roasted tomatoes and grated cheese. The mixture spread on a plate on top of the usual omelet just before serving.
Perhaps the most exquisite recipe conventional eggs came up with the Greeks. A quick it will not name, but the result is worth it. Preparation of fried eggs in Greek begins not with the eggs. That all happened, need two pans and casseroles.
In a deep frying pan, greased with butter, then carefully stack the halves of tomatoes. In another pan brown onions, add to it fine slicing of ham and flour, mix, salt and pepper, pour the sweet grape wine and sprinkle with grated cheese. Again, mixed and placed in the first pan on top of tomatoes. Preparation for heating put in the oven for ten minutes.
Time is not lost in vain, and while the tomatoes are languishing in the oven, do actually fried. It is prepared in much the same as in Romanian, in the water. But unlike the Romanians sophisticated descendants of the ancient civilization do not use vinegar, but prefer to add water a little lemon juice. Once the protein starts to grasp and eggs can be raised skimmer, their neatly caught and placed in the temporarily removed from the oven pan on top of the content. Each yolk is covered by a slice of cheese - and again in the oven. Once melted cheese - a dish is ready.
Help yourself to health.
