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How to boil eggs so that they do not crack? How to save an overs alted sour rye soup? - we explain these and other Easter dilemmas together with the chef of Knorr - Piotr Murawski.
In order for the egg not to burst while cooking, you need to remember a few rules. You definitely should not put a very cold egg straight from the refrigerator into boiling water. The drastic temperature difference causes the shell to crack. Another method to prevent the eggs from cracking during cooking is to gently prick them with a needle on the rounded tip - this is where the air bubble should be. The pressure that builds up in the egg during cooking easily finds an outlet, which will prevent the shell from further cracking. The best method, however, is to put the eggs in cold water and boil them with a spoonful of s alt. Then the egg retains its shell not cracked, and at the same time it is easy to peel.
The only reliable test for the freshness of an egg is to break it. A fresh broken egg should contain a round yolk with two distinct yolk ropes, and it should be surrounded by a compact, thick egg white. Loose, water-like protein should be relatively low. The flavor of the egg is supposed to be natural, without any foreign smells. If the ratio of dense to loose protein is different and the yolk is flattened, it is a sign that the egg is not the freshest. Another way to check the freshness of eggs is x-raying them, which we can do by placing the egg against a strong flashlight. Conversely, shaking the egg with support won't help us much. Of course, when buying eggs in a store, check the date on the egg stamp. Egg producers also have strict standards that determine the suitability of eggs for consumption. When shopping, we can choose the product class that determines the quality and size of the egg, and the method of breeding the hens from which the eggs come. Of course, free-range eggs are tastier. For mockery purposes, choose eggs that will not be too small, because cooking recipes talk about the number of eggs, without specifying their weight.
The easiest way to dye your eggs isadding the onion peel to the boiling water. The boiled eggs then turn brown and the effect is lasting. It is also a good idea to cook eggs with beets, sweet peppers, and oil. However, these methods are not as durable and cheap as in the case of cebpi shells.
A good way to stuff an egg is to slice the cooked egg in half without peeling it first. It is not easy - you have to use a sharp knife-ball. Such an egg is removed from the shell, leaving it intact. The egg itself is chopped and combined with, for example, fried onion, mushrooms, salmon, chives, dill, ham, paprika - the ingredients depend on the preferences of gourmets. The stuffing is put back in the shell, rolled in breadcrumbs and fried in a pan. This is the oldest Polish way to make stuffed eggs. Another equally popular stuffing for eggs is mousse. For this purpose, cream cheese is mixed with the pubic ingredient, e.g. salmon, ham, parsley, mushrooms. The stuffing takes on color depending on the product used. Prepared in this way, it is squeezed into a half of the boiled egg (this time without the shell).
An unusual way to prepare Easter eggs is to boil them in water with vinegar and place them on toasts covered with smoked fish. It's a simple but effective way.
S alty sour rye soup should be diluted to the desired taste - with water, cream or any other broth that does not contain s alt.
Roasted meat will keep its freshness for several days without any problems, if you put it in a plastic container or simply wrap it in aluminum foil. There is one more old way of keeping meat juiciness, which is keeping it in fat. Of course, the amount of fat must be large enough to cover the entire surface of the meat. Prepared in this way can be stored for up to a week without loss of quality.
Horseradish has many uses in Easter cuisine. First of all, it is added to sour soup or white borscht, but it can also be used as a base for horseradish sauce. It can also be mixed with sweet cranberry jam or baked grated beetroot, optionally with the addition of an apple.
The cress is usually served as a sandwich with fish or cheese. However, it is also an ideal seasoning - it has a rather sharp, strong flavor, slightly bitter, nutty with a hint of mustard. It goes perfectly with smoked fish, but can be added to salads, e.g. with chicken. It goes well with eggs in mayonnaise.
First of all, it should not be boiled for too long - it should be steamed in a hot broth at 80-90 ° C for about 20 minutes (the time also depends on the thickness of the sausage). The horseradish sauce goes perfectly with it.
Traditional pate prepared half and half of poultry meat left over from cooking the broths and stewed pork tastes great (unfortunately, to make the pate tasty, it should be quite fatty). The meat should be mixed with fried onion and a roll soaked in milk. Then grind the ingredients, season with dried ginger, nutmeg and pepper. This is the classic version. However, this stuffing can be mixed with e.g. mushrooms, sun-dried tomatoes or even dried plums. Thanks to this, each piece of pate can have a different flavor.
You should start with marinating the meat and preparing salads, but refraining from finishing them. At the same time, we can cook a decoction for the sour soup. These things can be done much earlier. On the last day, you should bake cakes, meats and finish other dishes. At the end of the preparations, take care of the fish, if they are on the menu.
To slightly lower the calorific value of mayonnaise, you can combine it with natural yoghurt or use light mayonnaise.
In a large jar, put a few skins of wholemeal bread, a tablespoon of rye or wheat flour with bran, a few cloves of garlic, bay leaf and allspice. All the ingredients are poured with warm water and set aside in a warm place for a few weeks. You have to be careful, because the leaven can often boil over.