Simple egg recipes that are suitable for a quick snack or a hearty dinner. Get inspired!

Thinking about what to prepare for a snack or dinner? Then definitely try egg recipes.

Prepare individual treats and find out which will suit you best.

Are you planning a family celebration, a company party, a treat for friends for an evening party or just a snack during a working afternoon?

Delight your loved ones, friends and colleagues and let them taste your egg creations.

Excellent egg spread

Eggs are a very useful ingredient and are used in many dishes, or they can also be used as a small snack. This recipe is a classic in its own way and is suitable for any occasion. For lovers of delicacies in this style, I also recommend recipes for ermine spread .

Ingredients:

• 8 eggs
• 1/2 cup mayonnaise
• 1 teaspoon full-fat or Dijon mustard
• 3 spring onions
• Salt to taste
• A pinch of ground black pepper
• 1/4 teaspoon ground sweet paprika

Method:

• Put the eggs in a saucepan, cover with cold water and bring to a boil.
• As soon as they start to boil, remove them from the heat, cover with a lid and let them stand in hot water for 12 minutes.
• Then remove from the pot, cool, peel and cut into cubes.
• Put the chopped eggs in a bowl, mix in the mayonnaise, mustard and chopped spring onion.
• Salt, pepper and sprinkle with sweet paprika.
• Mix for the last time and serve on fresh crusty bread, but also on salty biscuits or baguette.

Egg salad

Try this interesting recipe, which is very tasty and extremely simple to prepare. With just a few ingredients, you can conjure up a wonderful treat that will delight even your friends.

Ingredients:

• 6 eggs
• 1 medium red onion
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped parsley
• 2 tablespoons of finely chopped chives
• 1 teaspoon of fresh lemon juice
• 1/8 teaspoon ground black pepper
• Sea salt to taste

Method:

• Bring a pot of water to a boil so that it begins to bubble a lot. Then we reduce the temperature to a low level so that no bubbles form.
• Using a large kitchen spoon, place one egg at a time in the hot water and turn the stove on to the highest setting again.
• We will boil the eggs for exactly 12 minutes, meanwhile we will prepare a place with cold water and a few ice cubes.
• After this time, remove the eggs from the pot and place them in an ice water bath for a few minutes. This will stop the cooking process and cool the eggs.
• Peel the cooled eggs, cut them into medium-sized pieces and put them in a bowl.
• Clean the onion, cut it into fine cubes and add it to the egg.
• Sprinkle chives, parsley, drizzle with lemon juice, Dijon mustard and mayonnaise.
• Mix thoroughly to combine everything.
• Finally, add salt, pepper and mix for the last time.
• We serve it in a bowl as a classic salad, but we can also serve it as a spread on a slice of bread or as part of a sandwich.

Scrambled eggs

Preparing such a meal is not a science, but still, many people cannot cope with it. The right eggs must have a fine soft texture, be creamy but not runny.

Simply put, neither too dry nor too wet. The best helpers for preparing this dish are a non-stick pan and a silicone spatula, or a wooden wooden spoon.

Ingredients:

• 1/2 tablespoon fresh unsalted butter
• 4 large L-sized eggs
• 1/8 teaspoon fine sea salt (or to taste)
• To taste:
• Herbs to taste (chives, parsley, chives)
• Black or four-colored pepper

Method:

• Melt the butter in a pan over medium heat.
• Beat the eggs with a whisk, add a pinch of salt and beat with a fork or a small whisk until bubbles start to form on the surface.
• As soon as the butter bubbles, pour the beaten eggs over it and immediately begin to peel it off the pan with a spatula and mix.
• Stir slowly, in small circles, due to which small pieces will begin to form. We continue like this for about 30 seconds.
• Then, instead of circles, we start driving the spatula in long strokes across the pan for 20 seconds.
• Once the eggs are soft and chunks have formed, remove the pan from the heat and let it rest for another 3 minutes.
• Season with salt and pepper and sprinkle with fresh chopped herbs.

Sour lentils with bacon

Eggs can also serve as a quick and tasty side dish, similar to, for example, a heated sausage. In this recipe, we will prepare an excellent legume that is typical especially for the New Year, which does not mean that we cannot prepare it whenever we feel like it.

Ingredients:

• 600 g of lentils
• 2 bay leaves
• 2 tablespoons of vegetable oil
• 3 yellow onions (peeled and diced)
• 60 ml of vinegar
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon of sugar
• Onion Topping:
• 2 tablespoons of vegetable oil
• 2 yellow onions (peeled, diced)

Attachment:

• An egg like an ox’s eye
• Sterilized cucumber
• Fresh parsley

Method:

• Rinse the lentils thoroughly under running cold water and place in a large bowl. Pour water so that it reaches about 5 cm above the lens.
• Let it soak for a minimum of 2 hours, a maximum of 8 hours (preferably overnight). Then pour the lentils and water into a large pot, add the bay leaves and bring to a boil.
• Reduce the heat a little and cook uncovered until the lentils are almost soft. It takes about 15 minutes. It must not fall apart and be like mush.
• We take a large bowl from the rinsed lentils, put a sieve on it and strain the cooked lentils into it. Reserve the liquid and set both aside.
• Wash the pot in which the lentils were cooked and heat the oil in it over medium heat. Throw in the chopped onion and let it vitrify for about 6-8 minutes.
• Add the cooked lentils, stir in the vinegar, salt and pepper. Finally, add sugar and add 1 cup of liquid from the lentils. Season, let it boil for 10 minutes and set aside.
• Add oil to the pan, add the onion and fry until golden brown. Then we take out the onion and in the same pan make the oxeyes.
• We serve lentils with oxeye, a piece of fried onion and garnished with a sterilized cucumber. Finally, sprinkle with chopped parsley. If you don’t want parsley, you can leave it out.

Spread with ham

Eggs are a great side dish, but in cooked form they are also a suitable ingredient for various coatings or salads. With this recipe, you will please everyone who is a fan of cold cuisine delicacies.

Ingredients:

• 4 eggs
• 1/2 cup mayonnaise
• 150 g of stewed pork ham (it can also be turkey or chicken)
• 2 spring onions
• 2 teaspoons Dijon mustard
• Salt and ground black pepper to taste

Method:

• Hard-boil the eggs, let them cool, peel them and cut them into small pieces.
• Put in a bowl and add finely chopped ham.
• Add mayonnaise with Dijon mustard and cleaned and chopped spring onions.
• Season with salt, pepper, mix thoroughly and leave to cool for 2 hours so that the flavors blend together nicely.
• The spread is great for fresh buns, toasted or classic bread, but also canapés or crackers.

Egg scramble with pork

The combination of eggs and meat is perhaps a little unconventional, but it is all the more delicious. After all, it is very tasty, quick and suitable as a snack and a small lunch, or for some, a slightly more hearty dinner.

Ingredients:

• 4 pork legs
• 1 pork tongue
• 2 pig ears
• 500 g of pork (ideally a mixture)
• 2 bay leaves
• 3 – 5 balls of black pepper
• 6 – 8 eggs
• 1 handful of parsley
• 4 – 6 cloves of garlic
• Vinegar to taste

Method:

• Put pork feet, tongue, ears, meat mixture, bay leaves, black pepper in a large pot, cover with water and bring to a boil.
• We cook everything at a low temperature until the meat is soft.
• Remove the cooked pieces of pork from the water, peel the tongue, remove the bones from the other pieces and cut everything or tear it into pieces with a fork.
• Put in a bowl, cover with stock from the pot, add salt, pressed garlic, vinegar and mix.
• Hard-boil the eggs, cool, peel and cut in half.
• Place in a container or some kind of mold, or a baking dish, cover with finely chopped parsley and cover with meat broth.
• Spread evenly and smooth. Cover with cling film and leave to rest in the fridge overnight so that the stock has time to turn into a jelly-like consistency.
• The next day, just cut it up and we can serve it.

Bread in an egg

You will certainly wave your hand at the fact that every little child knows this recipe and even a complete amateur can make it, but sometimes even such a simple dish can be ruined if you don’t prepare it with a little enthusiasm.

Ingredients:

• 4 slices of bread (fresh is not suitable for this, 2 days old is better)
• 4 eggs
• 1 tablespoon of milk
• 2 – 3 tablespoons fresh unsalted butter (for frying)
• A pinch of turmeric
• A pinch of ground black pepper
• A pinch of dried garlic

For decoration:

• Fresh/pickled peppers
• Sterilized/salad cucumber
• Onion
• Mustard

Method:

• Beat the eggs in a bowl, add milk, turmeric, ground black pepper, dried garlic and beat thoroughly.
• Prepare a pan and melt the butter in it.
• In the meantime, divide the slices of bread in half and put them in the egg mixture, turning them several times so that the mixture soaks into them.
• We put the saturated bread in a frying pan in heated butter and fry it until golden brown on both sides.
• Spread the fried bread with mustard and garnish with finely chopped onion, cucumber and paprika.

Avocado mixture with eggs

A popular egg delicacy in a new guise, that’s exactly what this recipe for egg salad is all about. It has a great taste, a nice texture, is quickly prepared and is suitable for any occasion.

Ingredients:

• 1 large avocado (so-called Ready to eat)
• 3 hard-boiled eggs
• 1 small red onion
• 2 tablespoons of mayonnaise
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1 teaspoon of lemon juice
• A pinch of ground black pepper
• Salt to taste
• Lettuce leaves for serving (little gem, iceberg lettuce, romaine lettuce, etc.)

Method:

• Carefully cut the avocado in half, remove the stone, scoop out the pulp with a spoon, cut it into cubes and put it in a bowl.
• Peel the onion, finely chop it and add it to the avocado.
• Remove the shell from the boiled eggs, cut them into small cubes and also throw them into a bowl.
• Add the other ingredients, mix well, add salt and pepper and leave to rest in the refrigerator for at least 1 hour.
• Serve on lettuce leaves. If you don’t want a salad, you can serve it with fresh pastries or bread.

Eggs – why eat them and what does it contain?

The consumption of eggs is often the subject of controversy. Some claim that they are completely unhealthy, while others recommend them as a suitable source of vitamins and minerals.

Chicken eggs are clearly the most popular on our menu, but quail or ostrich eggs are no exception.

The interesting thing is that they contain proteins whose biological value is far better than milk or meat proteins. The source is clearly protein. It also contains no fat and has a low caloric value.

Eggs are a valuable source of fatty acids. According to many studies, some of these fatty acids even have an antithrombotic, antiatherosclerotic and anti-inflammatory effect. With increased consumption, they can even act as prevention.

It should be noted that they are absolutely indispensable for young children, especially up to 3 years of age, when they are essential for the proper development of the brain and eyes. In turn, they optimize the ideal level of hormones for older people.

Which vitamins can we find in eggs?

• Folic acid
• Vitamin B1
• Vitamin D
• Choline
• Vitamin B5
• Vitamin B7
• Vitamin C
• Vitamin A
• Vitamin E
• Vitamin K
• Vitamin B3
• Vitamin B6
• Vitamin B12
• Vitamin B2

egg-recipes-introduced

• Potassium
• Fluorine
• Iodine
• Zinc
• Cobalt
• Sodium
• Manganese
• Molybdenum
• Phosphorus
• Magnesium
• Selenium
• Iron
• Calcium
• Chrome
• Copper