Buckwheat with egg - far from know-how in Russian cuisine. The most interesting thing is that every housewife has her own unique ways of making this porridge, but all the opinions boil down to this conclusion:
- compatibility with the products is ideal.
- a delicious side dish is prepared literally in a quarter of an hour.
- about the benefits of buckwheat and eggs for the body is legendary.
Methods of cooking cereals
All recipes for buckwheat with eggs begin with the fact that you need to boil the rump. The process must go through two necessary stages:
- cleaning the grains from the possible sorbes
- by careful washing in several waters.
Next, creativity begins. Some housewives dry the buckwheat and fry it in a frying pan for 5-7 minutes. At the same time a minute before removing from the plate add a piece of butter. Others - just dried, and still others do not resort to this stage, preferring to pour the washed rump with cold water, put on fire and cook until ready.
Remember! The universal ratio of grain to water - 1: 2.
At the same time it does not matter cold water will be filled with buckwheat or poured into boiling water. The end result is the same. Brewed croup on fire below average, always under the closed lid. It is not necessary to interfere with it so as not to damage the grain. The main thing is not to miss, when the water is completely absorbed, to throw in a saucepan of 50 grams of butter and turn off the stove. Otherwise, the bottom can burn. The question of butter is for an amateur. However, all the housewives know that it gives a special flavor and smack to any dishes. Correctly cooked porridge turns loose, and grains are whole.
As for salt - also a matter of taste. The optimal version of 0.5 tsp.for 2 glasses of water, and then - at the discretion of the cook. So, in each of the below given recipes we will use just such a "beautiful" and correct porridge.
Buckwheat with chopped egg and onions
Porridge is ready, welded as described above. Remained the finishing touches. Insanely appetizing taste of the dish will add fried onions. The head must be shredded with strips or ground in any conventional way, and fry it in refined oil. The degree of roasting may be different, better - until golden brown. Cut into large pieces of two hard-boiled eggs can even a child. Add crushed ingredients in buckwheat porridge. Now all is well mixed. Bon Appetit!
Note! If in this dish add grated on a grater and fried in vegetable oil a small carrot - buckwheat with egg and onions will play with new golden colors.
Variety of taste - interesting additives
The above recipe is universal. For example, traditional buckwheat porridge with onions and eggs is cooked exactly like this. But! A surprisingly new taste of the dish will add a variety of additives and spices.
Recipe for buckwheat with garlic and egg
Porridge is cooked as described earlier. Additional Ingredients:
- 1/3 cup milk
- 4 eggs
- 4 cloves of garlic
- to taste salt and soy sauce.
Eggs should be beaten with milk( you can use a blender), salt, fry as an omelet and cut into small pieces. In parallel, it is cleaned, chopped and fried garlic. If the household loves onions - not a hindrance. Only it is better to passivate it separately from other products. Chopped omelette and garlic are added to the porridge. Ready dish slightly sprinkled with soy sauce. You can invite guests to dinner.
Buckwheat with fried egg, onion, carrots
This simple recipe has been tested for a long time. The usual ingredients do not bother if the products are combined in different variations. Ingredients:
- boiled buckwheat porridge
- bulb
- carrot
- egg
- oil for frying.
Porridge is cooked. The head of the onion is finely chopped. Carrots are ground on a large grater. Vegetables are fried until the oil turns golden( thanks to carrots).Next, buckwheat or a part of it is poured into a frying pan and literally tormented with a roast for just a minute. It's time to make a cut in the center of the porridge, where to drive the egg. It must be salted and covered. A light supper in the form of buckwheat with carrots, eggs and onions is ready.
Recipe for cooking porridge in the multistake
Products:
- ready-cooked buckwheat
- 2 eggs
- 4 sausages without cellophane
- pinch of salt
- black ground pepper
- other spices to taste.
Sausages are cut into circles up to 1 cm thick. The bottom of the multivark is covered with a layer of boiled porridge. Top - a piece of sausages. Continue to alternate the layers until the finished products are finished. Beat eggs with salt, pepper and favorite spices. Pour buckwheat obtained a fragrant mixture. It remains to put the "Baking" mode on the multivarquet and wait for the final chord in cooking buckwheat porridge with an egg.
Products - companions
Practice shows that this porridge harmonizes well with additives:
- champignons and other mushrooms
- with
- solid cheese
- with cilantro
- parsley
- dill
- with sausages
- stew.
Each time you get a new delicious dish. The principle of cooking is always the same. Porridge is cooked separately, and it is added fried or braised: onions, carrots, zucchini, mushrooms, sausages. In the raw form put greens, grated cheese. It is better to cook the stewed meat. And finally, another amazing recipe for buckwheat with vegetables:
Everyone has a nice appetite.