Egg desserts: cooking recipes, ingredients. Mogul, cake, cream

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweets are the most joyful part of the human menu. Without them, life becomes more boring and sadder. So almost all housewives are engaged in the preparation of various delicacies. And among all the recipes, egg desserts are the most popular. They are of great variety. There are delicacies that are prepared very quickly, there are delicacies that require diligence and patience. The unifying feature of the recipes is the delicious result. In this article, we have collected the best options, approved by many generations of sweet teeth.

The fastest cookie

The most common desserts are eggs and flour. There are a great many of them, and among this diversity it is difficult to give preference to something specific. But one of the recipes attracts attention by the fact that it requires very little time to implement - and it is always lacking in our lives. Half a pack needs to be softened to make this cookie.oils (do not heat, do not drown - naturally). Two eggs are driven into the oil, flour is poured (one and a half cups), half a spoon of soda and a full spoon of cinnamon. Ginger lovers can spice up pastries with this spice. A thin dough is kneaded, laid out with a spoon on a baking sheet lined with parchment - and in the oven, for ten minutes, until a beautiful crust. Remove from the sheet should be hot.

Meringue

This is the most famous egg and sugar dessert. It is easy to prepare if you follow the rules for whipping proteins. There are only two of them:

1. Eggs and beater should both be chilled.
2. Dishes must be perfectly dry.

Five proteins are very carefully separated from the yolks and processed by a mixer to stable, dense peaks. Then, without stopping the beating, sugar (a glass) is introduced in a couple of spoons. Here you need to be patient and call for help perseverance. The process should take at least 10 minutes. The mass is laid out in small slides on a sheet, the stove is heated to 1000 Celsius, and the meringues are removed into it for about an hour.

Honey balls

Egg desserts can include a variety of additional ingredients. This recipe invites you to experiment with honey. A couple of spoons of this product is slightly warmed up and mixed with two eggs, one hundred grams of sugar and half a spoonful of soda. After thorough kneading, cinnamon and one and a half glasses of flour are added. The dough is dense, but not hard. Of it wetballs are rolled by hand, placed on a baking sheet - and in the oven for a quarter of an hour at a standard temperature (180 degrees).

Bird's milk

It is quite possible to make your own dessert made of eggs and chocolate, which is almost the most favorite dessert for children. And it will be much tastier than store bought. One and a half tablespoons of gelatin are soaked in half a glass of warm water. After a third of an hour, when the gelatin swells, it is heated to final dissolution using a water bath. Four squirrels are beaten well; when they double in volume, a glass of sugar is gradually poured in. Beating continues until the peaks become stable. At this point, without stopping the mixer, cooled gelatin is poured in. The resulting mass is poured into a mold and leveled. The dish is hidden in the refrigerator until the mass hardens. Then a bar of chocolate is melted (again in a water bath), and poured onto the Bird's Milk. The dessert is again hidden to cool; cut it with a hot knife - this way the chocolate crust will not crumble.

St. Teresa's Yolks

Egg desserts are popular all over the world. The recipe described below came from Spain, or rather from Ávila, so the Yolks are sometimes also called Ávila. By the way, where Saint Teresa is here, it was not possible to establish. The only thing that dessert has in common with her is the city with which the saint was really closely connected.

To prepare a Spanish delicacy 20 ml of natural lemon juice (squeezeindependently) are diluted with a double volume of water. Sugar is poured into the liquid (110 grams, this is about half a glass), and the syrup is boiled down until the threads begin to trail behind the spoon. The liquid is cooled to a state where it can be touched without burns. Six yolks, stirred until smooth, are poured into the syrup. A thin stream, when working with a whisk. At the same stage, a pinch of cinnamon is poured in, you can add zest. On a quiet, but not minimal fire, with stirring, the mass is brought to a thickening. When it cools down, pieces are plucked from it with two spoons and rolled in sugar or powder. Then they are rolled out into balls and laid out on candy cuffs.

Sweet omelet

The next dessert made of milk and eggs may well replace a child's breakfast - and will be eaten with pleasure. Two eggs are beaten with half a glass of milk, a pinch of s alt and a spoonful of sugar. Then two spoons are poured without a slide of semolina, and the mass is left for five minutes - so that the cereal swells. The omelette is poured onto a hot, greased pan, covered and kept for about three minutes, until the edges grab. Then a thin layer of raspberry jam is laid out in the center, and the dessert is fried until cooked. The omelette is folded twice, placed on a plate and poured again with jam. Hearty, tasty and beautiful!

Floating Island

Very quickly preparing a dessert of eggs in the microwave, and it turns out very tasty. You need to carefully separate the three proteins, add five tablespoons of sugar and beat everything at a low mixer speed until fluffy. Then you need to put two tablespoons of cocoa into the mass, increase the speed of the mixer and continue beating. It is better to distribute cocoa little by little: it happens that the proteins from the introduced "heap" settle and no longer rise. When strong, not falling peaks are obtained, the mass is transferred either into a large container or in cups, half the height of the vessel. The workpiece is placed in the microwave for half a minute, with a power setting of 800 watts. Taken out goodies can be poured with chocolate syrup.

Chocolate Brownie

This egg and cocoa dessert also cooks very quickly. In addition, you don’t have to suffer with proteins - the whole eggs are used. An incomplete pack of butter (150 g) is melted. To do this, it is enough to withstand the product for half a minute in the microwave. A glass of sugar, a large package of cocoa (65 g) and a spoonful of vanilla extract are added to the butter. After mixing, two eggs are alternately driven into the mass. In between introductions, the future dessert is well processed with a mixer. Flour is added last, about three-quarters of a cup. The dough is distributed in a form and put in the microwave for 4-5 minutes, the high power mode is selected.

Australian dessert

It will need two chilled proteins. They are beaten to a stable foam with a little s alt. When the foam becomes lush, the sifted powdered sugar begins to be poured. It is introduced gradually, with a total amount of half a glass. After adding all the powder, whipping continues for a few more minutes. The cream is distributed over greased paper and placed in an oven heated to one hundred degrees for a quarter of an hour. The meringue should be firm on the outside and soft on the inside. It is topped with whipped cream, slices of fresh strawberries and mint leaves.

Classic eggnog

We looked at a variety of egg desserts. But they are all chewy, so to speak. But there is also a wonderful drink that is not only tasty, but also he althy. Naturally, we mean mogul-mogul. It has been scientifically proven that in the classic version it is very helpful in diseases of the throat. Two eggs are taken per serving. They need to be divided into whites and yolks. The former hide in the cold; cooling will take about ten minutes. At this time, the second components are well whipped with sugar and a few grains of s alt. Sugar is taken with an eye to your own tastes. Beating goes on until the mass becomes twice as large. Chilled proteins are whipped in another bowl, also with s alt and sugar. Both masses are neatly combined in a glass, sprinkled with nutmeg and decorated with whipped cream.

Coffee version

The original eggnog can be varied in a variety of ways. For example, make it a tonic drink. The egg is again separated, the protein is beaten with a mixer, and the yolk is ground with sugar. A glass of milk is slightly heated and poured into a glass. A couple of spoons of instant coffee are poured on top, on top - the yolk, and in the very center - whipped protein. This structure is drunk without stirring.

Festive option

Eggnog can also be an alcoholic cocktail. Moreover, in America it is very popular inas a Christmas drink. It is prepared in the following way. Four glasses of milk are heated; when the liquid becomes hot, half a spoonful of vanilla, five cloves and a spoonful of cinnamon are added to it. The heating is continued a little more, but the milk must not be allowed to boil. In a deep bowl, a dozen yolks are beaten with sugar. It takes almost two glasses, but the amount may vary according to personal preferences. The mass interferes with the milk with vigorous stirring so that the eggs do not curdle. The saucepan is returned to the stove and kept on fire until the consistency of the base resembles custard. Then the mass gets rid of the cloves, poured into a beautiful jug and cooled for a couple of hours. Rum (three glasses) is slowly poured into it - and the container is again hidden in the cold for the whole night. Served alcoholic eggnog in glasses, decorated with chocolate chips. Bon appetit!