Luxury recipes for scrambled eggs 5 times differently. Enjoy it not only at Easter!

Have you ever tried this delicacy, which is traditionally prepared at Easter from leftover eggs?

We have recipes for great scrambled eggs in 5 different variations!

It looks great and tastes even better.

Try a version with spinach, crab sticks or whole eggs.

It’s a treat!

Egg roll with spinach

Try this delicious scrambled egg with spinach and cottage cheese, which everyone can easily prepare according to our instructions!

Ingredients

• 20 g of butter
• 1 spring onion
• 3 cloves of garlic
• 390 g of fresh leaf spinach
• 1 packet of gelatin for scrambled eggs and Dr. Oetker aspic
• 400 ml of cooking cream
• salt and black pepper to taste
• 150 g of cottage cheese
• 5 hard-boiled eggs

Method

1. To prepare the press, fry the finely chopped spring onion and garlic in butter.
2. Add the spinach and cook briefly.
3. Let the gelatin swell in about 70 ml of cooking cream for about 10 minutes.
4. Heat the remaining cream in a saucepan (do not boil), add the swollen gelatin and heat (do not boil) while stirring until the gelatin is completely dissolved.
5. Stir the cottage cheese into the still warm cream-gelatin mixture with a whisk and beat thoroughly.
6. Season with salt and pepper.
7. Fold in the spinach mixture by hand.
8. Line the venison loin mold with microtene foil.
9. Pour half of the gelatin mixture into the mold.
10. Place the whole eggs in a row next to each other on top of the mixture and cover them with the remaining gelatin mixture.
11. Place the cake in the refrigerator for at least 2 hours.
12. Turn the solidified press out of the mold, remove the microtene foil and serve with toasted toast or other pastries.

Easter egg crush

This colorful and tasty brat is an ideal appetizer that you can prepare not only for Easter. Enjoy it!

Ingredients

• 200 g of soft salami
• 6 hard-boiled eggs
• 1 glass of sterilized vegetables in sweet and sour pickle
• 250 g of mayonnaise
• 3 tablespoons ground gelatin
• oil to clear the mold

Method

1. Pour the gelatin into 200 ml of cold water and let it swell.
2. Cut the salami, eggs and sterilized vegetables into small cubes.
3. Heat the swollen gelatin (preferably in a hot water bath) until it dissolves.
4. Mix the salami, eggs, vegetables and mayonnaise into the warm gelatin.
5. Pour the mixture into an oiled venison loin mold and refrigerate to set.
6. Turn out and slice before serving.

Egg omelette with garlic and crab sticks

A fantastic scrambled egg with garlic, crab sticks and peas will blow your mind! It’s not quite a traditional treatment, but it’s all the better for it.

Ingredients

• 150 g of mayonnaise
• 1 package of gelatin for scrambled eggs
• 4 spoons of peas
• 5 eggs
• 150 g of crab sticks
• 4 cloves of garlic
• chives to taste
• pepper to taste
• salt to taste

Method

1. Hard boil the eggs.
2. Cut them into small pieces or squeeze them through the grate that you use for salad.
3. Add crab sticks cut into pieces, crushed garlic, mayonnaise, chopped chives, salt and pepper.
4. Prepare the gelatin according to the instructions on the package and pour over the prepared mixture.
5. Layer the prepared mass in a mold that you have lined with food foil and let it harden in the refrigerator.

Egg scramble with capsicum and ham

An interesting and beautiful variation of Russian eggs that will decorate your plated dishes! Try it and you won’t want another one.

Ingredients

• 1 glass of sterilized vegetables (peas, carrots)
• 1/2 cup sterilized capsicum
• 250 g of ham
• 1 glass of tartar sauce
• salt and ground pepper to taste
• 8 eggs
• 1 package of gelatin for scrambled eggs
• 150 ml pickle from sterilized vegetables
• 150 ml of vegetable broth

Method

1. Place the eggs in boiling water and cook for about 10 minutes (hard-boiled).
2. Line a bread mold or venison loin with cling film (bottom and sides).
3. Strain the sterilized vegetables so that you catch the pickle in a jar and place it in a larger bowl.
4. Add capsicum, diced ham, tartar sauce to the peas and carrots and salt and pepper to taste.
5. Mix everything together well.
6. Mash the peeled eggs with the vegetables through a potato slicer (as in potato salad).
7. Stir carefully so that the yolks do not disappear.
8. Pour 150 ml of vegetable stock into the saucepan and heat.
9. Just before boiling, remove from the heat and add the entire package of gelatin.
10. Stir until the gelatin dissolves and finally add the pickle from the sterilized vegetables.
11. Pour the cooled gelatin mixture into the bowl with the eggs and vegetables and mix carefully.
12. Then layer the egg mixture into the mold and run it with a wooden spoon to spread it evenly.
13. Place the mold in the fridge for a few hours – ideally overnight.
14. Serve it cut into beautiful mosaic slices.

A button filled with whole eggs

Prepare this simple and effective push-up, which is filled with vegetables, salami and whole eggs. Your whole family will enjoy it!

Ingredients

• 10 eggs
• 0.3 l vegetable broth
• 1 green pepper
• 1 red pepper
• 2 carrots
• 5 pickles
• a handful of fresh or frozen peas
• 200 ml of mayonnaise
• 200 g of fine salami
• 1 dcl pickle pickle
• a handful of chopped chives
• salt and freshly ground pepper
• 40 g of gelatin for scrambled eggs and aspic

Method

1. Cut the carrots into small cubes and boil them in salted water for a few minutes.
2. At the end of cooking, add frozen or fresh peas to the water to soften them a bit.
3. Drain and let cool.
4. Hard-boil the eggs (do not boil them for more than 10 minutes to keep the nice color of the yolk) and peel them after they have cooled.
5. Cut 4 into smaller cubes, leave 6 whole, they will form the center of the brat.
6. Also cut the cucumbers and fine salami into smaller cubes.
7. In a large bowl, mix vegetables, salami and chopped eggs with mayonnaise, add chives, salt and pepper.
8. Dissolve the gelatin in the broth (according to the instructions on the package).
9. Mix with the egg-vegetable mixture, divide into 2 venison loin molds, place a whole egg in the center along the entire length of the molds and leave to harden overnight in the refrigerator.

What do you think of our recipes, do they taste good? Write to us in the comments!