Do I need to add an egg, onions to the vinaigrette? Vinaigrette: a recipe with boiled beets and a classic egg

Add an egg and onion or not to vinaigrette - to solve each housewife on their own. It's all about taste.

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The vinaigrette - This is one of the favorite salads of the inhabitants of our country. It is not only tasty, but also healthy, as it contains a huge amount of vitamins and nutrients. Each housewife cooks a dish in different ways.

Read on our website another article on the topic: "Do you put in a salad of an Olivier onions: which is salad or another?".

There are many amazing recipes to prepare this magnificent salad, which even children will be delighted. The main secret is a special sauce for refueling and preliminary preparation of onions. From this article you will find out whether you need to add an egg and onion to the vinaigrette, as well as other tricks that will help make a delicious salad. Read further.

Vinegret: Do I need to add an egg, onions?

In the traditional recipe, the vinaigrette is not included in the composition, unlike onions. But the culinary fantasies of the hostesses lead to a wide variety of taste. Therefore, some women began to add this ingredient to the composition for satiety. The taste, of course, is far from the classic recipe, but many will have to love.

Onions in the vinaigrette are one of the main components of a vegetable salad and of course it is needed. Onions, especially green, gives sharpness and emphasizes the taste of other products. Without it, the dish seems empty, but not everyone loves it, so there are salad variations that do not include this vegetable.

How to make onions not bitter for salad?

Not everyone likes a variation of a salad with onions, as this vegetable gives bitterness. To avoid an unpleasant odor and taste, it is necessary to do several manipulations with this vegetable. So, how to make onions not bitter for salad?

There are several options:

Pour cut onions with boiling water for 3-5 minutes - It will remove bitterness, make the vegetable sweet and crispy. After time, drain the water, and the meadow is ready to lay in the salad.
Fry to golden color - The onion will be soft, and the unpleasant smell and taste will disappear, the salad will acquire an unusual taste.
Light it up - The bow will lose its bitterness, but will become more crispy and acquires sourness, which, in combination with sauerkraut, gives the vinaigrette a brighter and unique taste. To make a marinade, mix 1 cup of water, 2 tablespoons of sugar, 1 teaspoon of salt, 2 tablespoons of vinegar. Pour this onion chopped onion with this marinade for half an hour, drain the water - ready.

If you use exclusively feathers of green onions exclusively, then it should be finely chopped, add a pinch of salt and mole a little until the juice appears. Salt will take excessive bitterness.

Secrets of cooking delicious vinaigrette

The vinaigrette is good in that this salad can easily be diversified by additional products and each time you get a completely new dish. The same manipulations can be done with refueling. Refuelings options that will like many:

Classic with vegetable oil - You can just season with this lean oil, or you can mix it with salt, pepper and a tablespoon of apple cider vinegar.
Mustard gas station - Map the egg yolks with a fork, add mustard, vinegar, vegetable oil - beat everything with a whisk until a homogeneous mass is obtained.
Mayonnaise - Mix 2 tablespoons of oil and 3 tablespoons of mayonnaise.
Smechanic-gorgeous - crush the garlic and chop, mix with mustard and sour cream (to taste, if you like spicy, then put mustard more) until a homogeneous mass.

There are no special secrets of preparing this dish, it all depends on the fantasy and desires of the hostess. The most important thing when choosing products so that they are fresh, and vegetables are matured.

Vinaigrette: a recipe with boiled beets and a classic egg

The vinaigrette with the egg is unusually satisfying. Usually this option is served as an independent dish, as a snack or instead of a second dish. Here is a recipe with boiled beets and an egg classic:

Necessary ingredients:

Potatoes - 0.5 kg
Beets - 0.3 kg
Carrots - 0.2 kg
Salted cucumbers (you can pickled) - 0.2 kg
Sauerkraut (can be pickled) - 0.2 kg
Red onion - 0.1 kg
Canned green peas - 1 bank
Kurin egg - 2 pcs.
Vegetable oil - 3 tbsp. l.
Salt - 0.5 tsp.
Black pepper - h. L.

Preparation technology:

Boil potatoes and carrots. When cooking beets, add a little vinegar to the pan so that it does not lose color.
Boil the eggs screwed.
Peel the cooked vegetables and cut the average cube.
Gold the cucumbers, keeping a standard cut.
Separate the cabbage from the brine and grind a little. Combine everything with vegetables and mix.
Finely chop the onion and pour boiling water for 3 minutes.
Enter green peas into the salad, having previously strained it.
Prepare the gas station: mix salt, pepper, vegetable oil and scalded onions. Season the salad with the resulting sauce and mix.
Peel the eggs and divide into quarters.
Put the appetizer into the salad bowl, lay the eggs beautifully on top.

In this recipe, you can refuse peas if someone is afraid of heaviness in the gastrointestinal tract, as the egg, so makes the dish very satisfying and high-calorie. Enjoy your meal!