Salad with eggs and cheese - general principles of cooking
Often before the hostess is an important and crucial task - to feed home delicious food, while useful and satisfying. In this case, dishes with a high protein content are most suitable for this purpose. Protein is digested for at least four hours, and at this time, hunger will recede. As for the benefits, the protein is the main building material for cells. Unfortunately, there is almost no protein in plant food, but its quantity is more than enough in eggs. Plain scrambled eggs or scrambled eggs are almost boring dishes. But if you make a variety of salads, using an egg, family and friends can every day help yourself to a new dish. Cheese perfectly harmonizes with eggs, especially hard varieties. Cheese is also a protein in its composition of nutrients, but also contains animal fats that are important for human life. Of course, we are talking about real cheese, and not about the nowadays “cheese product”, which is cheaper than cheese, but contains harmful trans fats.
Egg and Cheese Salad - Preparing Food and Dishes
Before preparing the salad with eggs and cheese, the eggs should be washed well in running water, and then set to boil. For most salads, boiled eggs are needed. Cook eggs correctly as follows - immerse the egg in cold water, bring to a boil, and then cook for at least 8-10 minutes. In order for the shell of a boiled egg to be well cleaned, it is necessary to add a little salt to the water during cooking, and immediately after removing the egg from the heat, it must be cooled with cold water.
To the choice of cheese for salad also has its own requirements. First of all, do not buy cheap cheeses. Producers save on quality and reduce the cost of production, and as a result, consumers are presented with an incomprehensible product that has nothing to do with a noble product called “cheese”. Get cheese from good and well-known producers. The second important point - the cheese must be fresh. This product can be stored for a long time, but if the cheese is covered with a yellowish crust or the edges of the slice are stale, then it is not recommended to buy such cheese. Salads with eggs and cheese are puff and mixed. How to serve them? If the salad is layered, you can use both a flat dish and a deep bowl. But for the beauty of serving dishes it is recommended to use transparent dishes so that the layers of lettuce are visible.
If the salad is mixed, then select the portioned serving or serving on wide flat plates. In deep plates the salad flows faster and loses its attractive appearance.
Recipes for salads with eggs and cheese:
Recipe 1: Salad with Eggs and Cheese
For adults and children for good health, clean skin and beautiful hair just need meals rich in protein and calcium. Very useful salad with egg and cheese and red fish. Sea red fish contains many vitamins and minerals, protein, and omega 3 fatty acids. In order not to spoil the feeling of a delicious dish, you must carefully remove all the bones from the meat of fish!
Ingredients Required:
- salted salmon or trout - 400 grams
- fresh cucumber - 4-5 pieces of medium size
- Friendship processed cheese - 3 pieces (300 grams)
- chicken egg - 4-5 medium-sized pieces
- fresh parsley
- sour cream and mayonnaise for dressing.
Preparation Method:
Cut the red fish into cubes. Keep in mind that for salad with eggs and cheese, you can use any kind of red fish - pink salmon, chum salmon, salmon, trout or salmon.
Boil the egg, cool and remove the shell. Chop the egg finely with a knife.
Wash cucumbers thoroughly and cut into cubes. To make the salad more tender, you can peel the cucumbers. Chop the greens.
Rub melted cheese on a coarse grater.
Mix the ingredients. Salad, season with a mixture of sour cream and mayonnaise in the ratio 1: 1. Decorate the salad with fresh chopped greens.
Recipe 2: Salad with Eggs and Cheese and Ham
Few housewives know that tasty dishes are often prepared from a small amount of ingredients. Very tasty salad with eggs and cheese, as well as ham and pineapple. The taste of the salad is fresh and unusual, and the tenderness of the eggs and the salinity of the cheese will only underline the gastronomic delicacy of the dish.
Ingredients Required:
- ham - 300 grams
- canned pineapple - 200 grams
- Egg - 3-4 pieces of medium size
- cheese of any solid variety - 200 grams
- fresh parsley
- for dressing - sour cream and mayonnaise, mixed in a ratio of 1: 1
Preparation Method:
Ham for salad should be cut into small cubes or stripes.
Open canned pineapples, drain the juice from them, and cut the fruit into large cubes.
Chop the greens finely with a knife.
Cheese grate on a medium grater.
Mix the ingredients of the salad with eggs and cheese, but do not rush to fill. The fact is that pineapples are very juicy and will give out their juice, and therefore the seasoned salad will drain very quickly. Add dressing to the salad before serving. You can decorate the dish with parsley.
Recipe 3: Salad with eggs and cheese with cabbage
Vegetables - irreplaceable slow carbohydrates. Eat dishes with vegetables every day and you will be young, slim and healthy. Combine the beneficial qualities of vegetables and eggs, and at the exit get a great meal.
Ingredients Required:
- White cabbage - 200 grams
- red cabbage - 200 grams
- Egg - 3-4 pieces of medium size
- cheese of any solid variety - 250 grams
- parsley, fresh dill, green onion
- for dressing - sour cream, salt.
Preparation Method:
Slice both types of cabbage as thin and small as possible. After that, salt it a little, shake hands and let stand for 5-8 minutes. Chop the greens finely with a knife.
Cheese should be grated on a medium grater.
Peel the boiled egg and chop finely with a knife.
Mix the ingredients and season the dish with sour cream, salt. Salad with eggs, cheese and cabbage will be much tastier if you let it sour with sour cream.
Recipe 4: Salad with eggs and cheese with broccoli
A very unusual combination is broccoli cabbage with cheese and boiled egg. This salad is made very simply, it consists of only three ingredients, but everyone will appreciate the extravaganza of taste. What kind of cabbage to use for this dish? You can purchase both fresh and freshly frozen, but freshly frozen, completely thawed before cooking.
Ingredients Required:
- Broccoli - 400 grams
- Egg - 3-4 pieces of medium size
- cheese of any solid variety - 250 grams
- parsley
- soy sauce, sunflower oil for frying
- for refueling - sour cream
Preparation Method:
Cabbage divided into medium-sized inflorescences and put on a hot frying pan. Fry broccoli over low heat, stirring for 10-12 minutes. Then sprinkle the cabbage with soy sauce.
Do not chop the boiled egg with a knife.
Chop greens finely.
Cheese grate on a medium grater.
Mix the ingredients and season the dish with sour cream. Salad with eggs and cheese with broccoli can be served as warm, barely removing the cabbage from the fire, and in the cold - it will be equally tasty.
Recipe 5: Salad with Eggs and Cheese in a Mediterranean
In the summer hot season do not want to feast on fatty foods. Try a light salad with eggs and Mediterranean cheese. Having eaten such a salad, you will be full, but do not feel unpleasant stomach heaviness. All this thanks to the right combination of eggs, cheese and vegetables.
Ingredients Required:
- Tomato - 3 average pieces
- boiled egg - 3-4 pieces
- Bulgarian pepper - 2 pieces
- olives (black and green) - 100 grams
- soft cheese (“Mozzarella,“ Feta ”)
- parsley
- for dressing - olive oil, 1 tablespoon of lemon juice
- salt.
Preparation Method:
Wash tomatoes and peppers well. Cut the tomato into thin slices, and remove the seeds and tails from the pepper and cut it into strips.
Do not chop the boiled egg with a knife.
Cut the cheese into large cubes with a knife.
Cut the olives into halves. Best use pitted olives.
Chop greens finely.
Mix the ingredients, adding olive oil and lemon juice to the salad for a spicy acidity.
Salad with eggs and cheese - secrets and tips from the best chefs
In order for the shell of a boiled egg to be well cleaned, it is necessary to add a little salt to the water during cooking, and immediately after removing the egg from the heat, it must be cooled with cold water.
Try to use as little fatty mayonnaise as possible in salads. If it is necessary in the recipe for salad with eggs and cheese, then mix it with sour cream in a 1: 1 ratio.
