How to prepare a Pashot egg at home in a food film, a bag, a slow cooker and a microwave with vinegar and without vinegar? Recipe for salad, soup, sandwich, broth with egg Pashot

Eggs are the regulars of our table. But, unfortunately, the menu is often made up of fried or boiled eggs, while from such a simple product you can prepare an exquisite egg of a Pashot - a real pleasure for the gourmet.

Remember the well -known song of the group “Disco Crash” about eggs? And after all, the guys were right - this is an indispensable product in our diet. Tasty, healthy.

And how many dishes can be cooked with an egg - A uncountable number. This product is interesting and as an independent dish and options for its preparation. Eggs, omelet, soft -soft egg, Pashot, Benedict. In this article we will consider in detail, what is the PASHOT egg And with what they eat it.

What is a plowing egg?

A beautiful name hides a no less beautiful and delicate dish behind it. Pashot eggs came to us from FranceWhere in a short period of time they gained popularity, both among the nobility and among ordinary people. Simplicity of cooking and a minimum of time spent - these are the main advantages of this dish.

We believe that the Pashot egg is an ideal breakfast. But the inhabitants of France are accustomed to add it to sandwiches and dining snacks. In French, the name of this dish sounds like "eggs scalded with boiling water." We can hear another name - eggs in a bag. But for their preparation, no bag is required. Just break the egg in boiling water and wait a couple of minutes - And, voila, the delicate treat is ready.

Perhaps the name "in the bag" is associated with the appearance of the egg prepared using this technology. Delicate protein petals envelop the yolk like a bag. And in this bag a creamy consistency of the yolk. So it turns out: the bag made of protein is completely cooked, and the yolk only grabbed a little. Before serving the protein is cut a little so that the yolk flows From this peculiar bag.

Video: How to cook a PASHOT egg?

What is the difference between an egg of a PASHOT and a Benedict egg?

One of the legends by the origin of the eggs Benedict It says that they were cooked quite by accident. Once in one of the French hotels a certain guest named Benedict stopped.

The day before, he walked well in a local restaurant. And in the morning he early, to overcome an unpleasant hangover, ordered for himself a hearty breakfast, which included toasts with butter, ham, eggs and Dutch sauce. This marked the beginning of the trip of Benedict eggs throughout Europe.

There is another legend, this time from America. In one of the restaurants of New York, permanent visitors, a married couple named Benedict wanted to bite something new. And then the chef of this restaurant made pashot egg, put it on a toast with ham and poured it with Dutch sauce.

So what is the difference between eggs of Benedict? Only in additional ingredients. This dish is based on a plowing egg, only to it toasts with ham and necessarily Dutch sauce are added.

Video: Recipe for eggs Benedict

How to cook a Pashot egg at home?

There are several ways to cook this marvelous dish. But for all recipes the main thing is that the egg is fresh. And real gourmets say that a pashot from an egg that has just been demolished by chicken is especially delicious. So, here are several ways to make eggs in a bag.

Method number 1

1. The egg must be thoroughly washed. Prepare a slotted spoon, plate and vinegar
2. Bring the water to a boil, but it should not be very seething
3. Add a little vinegar, about a spoon
4. Break the egg on the plate, so that the yolk remains whole
5. Stir the water well with a spoon or whisk and slowly lower the egg there
6. After one and a half or two minutes, get and prepare for the presentation

Method number 2

1. Lubricate the food film with any oil
2. Let the water boil
3. We break the egg into the film and tie it with a bag
4. We lower our creation into the water so that it is boiled no more than four minutes
5. We get it, let it cool a little, and cut the film

How much to cook the eggs of a plow

Opinions regarding the time of cooking eggs of the Pashot in cooks often diverge. In different recipes, you can meet different amounts of minutes. But basically everywhere it is said that the optimal time for cooking is 2-3 minutes.

But experts argue that the most correct way is to boil an egg in boiling water for one minute, and then it should get in hot water for at least ten minutes.

Devices for cooking eggs Pashot

There are several devices that help easily cope with this dish and do egg of a beautiful correct shape. Of course, if you are a master of professional, then it will not be difficult for you to cook such an egg without devices. And with various tricks, this process can be more pleasant.

So, some cooks are used in this process oiled parchment, food film or polyethylene bag. For those who love all kinds of kitchen things on purpose they came up with a plowman. It resembles a slotted spoon that repeats the contours of the egg. The people lovingly nicknamed her "Hedgehog."

Also, to prepare a perfectly flat egg, you can apply a sievethrough which protein is allowed in order to achieve its homogeneous consistency.

But in Japan invented the technology of SUthanks to which you can cook pashot eggs in the shell. With the help of a vacuum container, where a constant temperature is maintained, such eggs remain fresh for a long time.

By the way, the Japanese go to rest on hot springs with a basket of eggs. They lower them into a hot natural element and get amazing eggs of a Pashot. What is not a useful device that nature itself gave?!

Pashot egg recipe in a slow cooker

In order to cook pashot egg in a slow cooker We will need silicone forms that are used to make muffins.

1. Lubricate the molds with oil and install in the shape of the multi
2. In each cell, we place one egg without a shell one at a time
3. Pour 2 cups of hot water into a slow cooker
4. Cover the molds with foil so that condensate does not stand out
5. Install the "steam" mode. It will be enough 4-5 minutes
6. Then we take out the molds and let them cool a little

Pashot eggs are ready. You can serve to the table.

How to cook a PASHOT egg in a package?

This method was invented by the Spanish chef with a gambling. He was of the opinion that, since the Pashot eggs are deprived of the shell, which means that it needs to be replaced with something equivalent in structure.

1. We take the usual one plastic bag and lubricate it inside with oil
2. We break the egg neatly in it so that the yolk remained intact
3. We tighten the edges of the bag with an elastic band. This must be done as close to the egg as possible. In this case, he will have a chance to maintain his form
4. Cook in boiling water for 4 minutes. The main thing that the package did not touch the bottom or walls of the container

This method of cooking cannot be called perfect, because, despite the presence of fat on the walls of the bag, the egg still sticks slightly. And it is very important to get it without damaging.

Egg Recipe for Pashot with vinegar

Some cooks are preparing pashot egg without vinegar. But it is believed that this ingredient contributes to the fact that the protein is faster and acquires a more correct and attractive shape.

Many cooks really use this trick in the preparation process. But here it is important not to overdo it with vinegar, since the egg can become sour. That's why no more than one tablespoon should be used per liter of water.

And the recipe itself is as follows:

1. Bring the water in a saucepan to a boil
2. Carefully break the egg into a cup or a bowl
3. When the water boils, add a little salt to it and vinegar
4. Carefully pour the egg into the water and cook on low heat for four minutes

So that the Pashot egg is close to the ideal one can be a whisk in boiling water make a funnel and already pour an egg there.

Pashot egg without vinegar: recipe

You can cook pashot egg without using vinegar. For this, be sure to fresh eggPreferably well cooled. When you lower it into boiling water, avoid ensuring that the egg “hit” the surface. And a layer of water should be at least one centimeter.

In order to cook delicious and beautiful eggs, a slush needs to know a few tricks:

1. First of all you need to pay attention to the freshness of the egg. The fact is that you will not succeed in this dish of stale eggs. The protein keeps its shape well only in the first few days. You can check freshness with water. We lower the egg and observe: if it stands at the stupid end, then you can be arguing in freshness. And if it falls on the side, then it can be safely used for cooking
2. To make the Pashot egg look attractive, use large and preferably homemade eggs that have the yolk has a saturated color
3. For cooking it is best to use slightly boiling water. Steam should go from it, and small bubbles appear at the bottom of the container
4. If you want to get perfectly flat surface of the egg, it is recommended to strain protein through a sieveso that he acquires a homogeneous consistency

Pashot egg salad

Delicate pashot eggs can be used in a large number of dishes. Salads with their addition acquire a unique, incomparable taste. Here are a few recipes for making such salads.

Recipe No. 1

This salad combines interesting textures in itself: crunchy crackers, elastic salad leaves and delicate paste eggs. Such the combination is very lively and unusual. A light salad is ideal for a summer snack:

1. Cut the bread in small cubes. You can take rye or white bread - to your taste
2. In a pan, heat the oil, add a cut chili there. Then put the cubes of bread in the oil and fry them well
3. While the bread is fried, we cook the eggs of the Pashot
4. We lay salad leaves on plates. On top of them we spread hot crackers
5. We prepare a gas station. Fry finely chopped garlic to olive oil and fry in a hot pan for about a minute
6. Water the salad with warm sauce and lay out the eggs on top

Recipe No. 2

This salad must be eaten warm. It warms perfectly into cold winter evenings:

1. Cut the chicken liver and fry in oil. Salt, pepper and set aside for cooling
2. Washed leaves of salad with our hands in a plate. Small tomatoes are cut into slices
3. We cut sweet pepper strips and pass. You can also bake pepper in the oven.
4. Cook the eggs of the PASHOT
5. For refueling, it is necessary to mix olive oil, mustard and balms. You can add a little honey
6. We lay out pepper on the salad and tomatoes, a warm liver, a plowing egg and water it with the finished sauce

Recipes of various dishes where the Pashot egg is used a great many. The main thing is not to be afraid to experiment!

Pashot egg soup

The famous Pokhletkin described in his book described the process of preparing a soup with an egg PASHOT. To date, there are a lot of recipes using this ingredient.

Green cabbage soup with eggs

1. Cook meat broth. If you want a vegetarian version, then we just put the water boil
2. Cut the chopped potatoes in salted water
3. At this time, we are preparing a gas station and onions
4. When the potatoes are practically ready, add cut sorcerers and a finished dressing
5. Cook on low heat for five minutes
6. Add tomato paste if desired
7. When serving in each plate add one egg one egg And sour cream

Garlic soup

This soup is classic French dish. Its creamy structure goes well with the tenderness of the Pashot egg. The recipe for cooking is extremely simple:

1. Clean the garlic, slightly crush it and fry it for a minute in olive oil
2. We cut the peeled potatoes arbitrarily, put in a pan, add garlic and broth
3. While the potatoes are cooked, cooking the Pashot egg by any method
4. Beat the finished soup with a blender, then flavify it with cream and mix it lightly
5. When serving a soup in a plate we lay out the egg and cut it slightly

How to cook cutlets inside with an egg Pashot?

Want to surprise the guests an unusually interesting dish? Then take note of these unusual cutlets:

1. First, cook the eggs of the PACHOT in the amount of four pieces
2. Salt half a kilogram of minced meat, pepper and well beat off
3. Divide the entire minced meat into four parts. From each ball we make a cake and put an egg on it on it
4. Gently form a cutlet, roll in an egg and crackers and fry
5. When serving, you can cut the cutlet so that the yolk flow

Pashot egg with what to serve

Pashot eggs can be a separate dish. They can be eaten, for example, for breakfast with toasts and coffee. But why not fantasize and cook simple, but such original dishes?

For breakfast: fry the garlic quickly in the oil, then put pieces of bread in the pan and also fry. We spread the croutons on the plate, and in the pan we put the tomatoes chopped with rings and slightly brown them. We lay out on top on croutons. Put the eggs of the Pashot on an impromptu sandwich and cut it slightly.

For lunch: fry pieces of ham, onions and garlic. Add the cream to the pan, salt and pepper and stew a little. Boil the paste, water it with the resulting sauce, and put the plowing egg on top, cut it And sprinkle the dish with a cilantro.

For dinner: in butter, slightly let the asparagus, then spread it on the dish. Water with a small amount of lemon juice, add salt and pepper. Put the finished egg of the Pashot on top, slightly cut And sprinkle the finished dish with Parmesan shavings.

Calorie content of eggs Pashot

In calories, the Pashot egg is no different from the boiled egg. There are 143 calories in one hundred grams of the product. But the chemical and vitamin composition is really rich.

Interestingly, that pashot eggs can act as an antidepressant and cheer up. And they positively affect metabolic processes and are useful for the liver.

Sandwich sandwich

Here, each cook has a scope for imagination. Sandword variations - a myriad. Everyone cooks this quick dish to their taste. You can use ordinary bread, you can fry it and make croutons or toasts.

The choice of additional ingredients is also very rich. These are various vegetables and greens. You can make a vegetarian version, or you can add ham or pieces of meat. For fans of fish, slightly salted fish cutting is perfect.

Choose sauces also to your taste. Someone loves more, someone does not represent a sandwich without mayonnaise, and someone prefers tomato refueling.

But the main "nail of the program", of course, is the Pashot egg. Just place it carefully up your sandwich, cut it slightly and enjoy a unique taste.

Video: Pashot eggs in the microwave. Useful advice