Boiled fried eggs. Fried boiled eggs with herbs Fried boiled eggs

Dancing from the stove to the computer!!

Let's prepare something unusual - from the usual and easy to prepare and no less elegant than some Olivier. Namely, such a wonderful snack as fried chicken eggs, previously hard-boiled. Have you fried boiled eggs? In vain. True, if you don’t like the crispy crust and other components of this snack that change the taste of a regular egg, you don’t have to bother. But I know you'll like it.

So, boil five or six chicken eggs hard in the usual way. Cool in cold water, remove shells s.

But while the eggs are boiling, let's make the sauce. To do this, mix two tablespoons of sugar with three tablespoons of soy sauce and the juice of half a lemon, adding a little water so that the sauce is not too salty.

Pour the resulting mixture into a suitable ladle and simmer a little over low heat until the sugar is completely dissolved. Then we will take a sample and, if necessary, add a little lemon juice, sugar or water so that the sauce tastes salty, sweet and sour.

Set the sauce aside to cool.l, and let’s do the actual frying. Pour enough vegetable oil into a suitable ladle or saucepan so that when frying the eggs, the oil covers them at least halfway. However, first we will not fry the eggs, but the onion cut into thin rings.

Subsequently, the fried onion will decorate the dish, and its priority in frying is dictated by the fact that, in addition, it will give the oil a more elegant taste. Fry the onionin well-heated oil until completely browned, then catching it with a strainer or slotted spoon andplacing on a separate plate.

Now into this In oil, fry the hard-boiled and peeled eggs until a stable golden brown crust is obtained on all sides, the thin skin on the eggs will peel off a little when frying, but this is not a problem. The eggs will be rough, heterogeneous, and because of this they will be very beautiful .

To the question: Is it possible to fry boiled eggs? given by the author Suck the best answer is Fried boiled eggs
Tuesday, 14 March 2006

So, I take 5-6 chicken eggs, boil them hard, cool them sharply with cold water and remove the shells. Then I stir in...
By popular demand.
Fried boiled eggs. The recipe is quintessentially Chinese, but adapted to the harsh Russian reality. I mean, the vodka is already on the table, but there is no appetizer.
Two circumstances give this dish a special charm. Well, firstly, the egg itself is modified to taste when you fry it boiled. Secondly, it is unthinkable without a specially prepared and very simple sauce, which may seem somewhat unusual in taste.
So, I take 5-6 chicken eggs, boil them hard, cool them sharply with cold water and remove the shells. Then I stir in a saucepan 5-6 tablespoons of granulated sugar, 5-6 of the same spoons of some soy sauce (it’s better to take not the classic one, but from the “bamboo stems” series; personally, after a series of experiments, I settled on shrimp) and the juice extracted from two lemons. After mixing the ingredients, I put the ladle on low heat so that the sauce simmers gently for a few minutes. I'll definitely try the taste. It should be equally sweet, salty and sour. If any of these flavors are missing, I add the appropriate ingredient and set the sauce aside.
In a small but deep frying pan (so that whole boiled eggs can fit in it) I heat 150 grams of vegetable oil. Then I put eggs (chicken eggs that were boiled!) into it and fry them evenly until golden brown. I take them out with a slotted spoon so that the excess oil drains off and cut each into four slices or in half. I put it on a plate and sprinkle each slice with the still warm sauce that is in the ladle.
Can be consumed.
I also sprinkle red pepper, but it’s whatever you want. Not everyone lived in the East in their previous incarnation.
Deep-fried eggs with tartar sauce
Serves 4
8 hard-boiled eggs
3 tbsp. l. mayonnaise
1 tsp. spicy mustard
1/2 bunch of green onions
1 tbsp. l. kupirya
1 tbsp. l. tarragon
1 tbsp. l. parsley
2 pinches of salt
1 pinch of pepper
1 pinch of sugar
2 tbsp. l. lemon juice
3 tbsp. l. flour
1 egg
4 tbsp. l. bread crumbs
fuel oil for deep frying
Preparation
For the sauce, cut two eggs in half. Protein will be available
use it somewhere, take out the yolk and mix with mayonnaise,
mustard, chopped herbs, salt and pepper and season hotly
spices. Rinse the remaining eggs with cold water, peel and
roll first in flour, then alternately in beaten egg and
breadcrumbs Fry in hot ghee at temperature
about 175 degrees about 3 minutes until golden brown
colors. Serve with sauce.
Side dish: Boiled potatoes or crispy white bread
crust

Herring under a fur coat, Olivier salad, salad with the pretentious and therefore funny name “Caesar”, cheese, sausage - all this, of course, looks great on the holiday table, but... boring.

Let's add something unusual - from the usual and easy to prepare and no less elegant than some Olivier or, say, eggs in "chocolate". Namely, such a wonderful snack as fried chicken eggs, previously hard-boiled. Have you fried boiled eggs? In vain. True, if you don’t like the crispy crust and other components of this snack that change the taste of a regular egg, you don’t have to bother. But I know you'll like it.

So, boil five or six chicken eggs hard in the usual way. Cool in cold water and remove shells. But while the eggs are boiling, let's make the sauce. To do this, mix two tablespoons of sugar with three tablespoons of soy sauce and the juice of half a lemon, adding a little water so that the sauce is not too salty

Pour the resulting mixture into a suitable ladle and boil a little over low heat until the sugar is completely dissolved. Then we will take a sample and, if necessary, add a little lemon juice, sugar or water so that the sauce tastes salty, sweet and sour.

Let's set the sauce aside to cool, and let's get down to the actual frying. Pour enough vegetable oil into a suitable ladle or saucepan so that when frying the eggs, the oil covers them at least halfway. However, first we will not fry the eggs, but the onion cut into thin rings. Subsequently, the fried onion will decorate the dish, and its priority in frying is dictated by the fact that, in addition, it will give the oil a more elegant taste. Fry the onion in well-heated oil until completely browned, then catch it with a strainer or slotted spoon and transfer it to a separate plate.