We make our own egg cutlets at home. Egg cutlets with herbs simply melt in your mouth and will please absolutely everyone. Egg cutlets with semolina and herbs - recipe

Step-by-step recipe for making boiled egg cutlets.

chicken eggs 6-7 pcs.,

onion (large) – 1 pc.,

butter - 1 tbsp. spoon,

semolina – 2 tbsp. spoons,

breadcrumbs - 1-2 tbsp. spoons,

vegetable oil,

salt, pepper - to taste.

There are many recipes that use boiled eggs. Today we want to tell you, how to make boiled egg cutlets.

The recipe for making egg cutlets is very simple and it cooks quite quickly. They turn out very tender and satisfying. In appearance, they are no different from. Boiled egg cutlets can be the perfect breakfast, a fabulous addition to lunch or a great hearty dinner.

Prepare egg cutlets our way step by step recipe, and you will be delighted with the result.

Making cutlets from boiled eggs.

To prepare boiled egg cutlets you need to boil the eggs. To do this, put 6 chicken eggs in a deep saucepan and fill them with cold water. You need to pour enough water so that it is about 3-4 centimeters above the eggs. Then place the pan with the eggs on the stove and cook over medium heat. After boiling, boil the eggs hard for 10 - 12 minutes. Then carefully remove the pan from the stove and drain the boiling water. To make the eggs cool faster and clean better, you need to fill them with cold water and change the water several times.

When the eggs have cooled, which will take 3-5 minutes, peel them. Rinse the peeled eggs under cold water to remove shell fragments and dry with paper towels.

Then finely chop them or grate them on a coarse grater.

Next, peel the onion, rinse and finely chop.

Fry the onion until golden brown.

Add the fried onion to the bowl with the grated eggs.

Then melt the butter and add to the bowl.

Next, add two tablespoons of semolina.

Next break the raw egg.

Then add breadcrumbs. Add salt and pepper to taste and mix everything well.

Then take one tablespoon of minced egg and place it on the palm of your hand, previously moistened in water, and form a round or oval patty.

Roll the formed cutlet in breadcrumbs.

Form the remaining cutlets in the same way and place on a plate. If desired, you can dip the cutlet in beaten eggs before adding the breadcrumbs.

Have you ever cooked green onion and egg cutlets? If not, be sure to try it! This recipe is one of a kind - simple and quick. Cutlets are delicious both hot and cold, especially with sour cream. I prepare a double portion for my family at once. During the green onion season, such cutlets are very useful, because green onions are a treasure trove of vitamins, micro and macroelements, and strengthen the antiviral properties of the body.

Ingredients

To prepare cutlets from green onions and eggs you will need:

green onions - 150-200 g;
egg - 2 pcs.;
flour - 2-3 tbsp. l.;
salt, ground black pepper - to taste;

vegetable oil for frying.
The specified amount of ingredients makes 12 cutlets.

Cooking steps

Prepare your food.

Add ground black pepper, salt and raw eggs, mix with a fork.

Then add the flour, don’t add it all at once, perhaps it will take a little less. This time I only used 2 tablespoons of flour.

Stir. The consistency of the dough will not be too thick, but not liquid either.

Heat a frying pan, add vegetable oil. Place the cutlets using a tablespoon, giving the shape of pancakes.

Serve delicious, juicy and truly spring cutlets made from green onions and eggs with sour cream.

Delicious and pleasant moments!

Ingredients:

• boiled eggs - 6 pieces;
• one bunch of dill;
• one bunch of green onions;
• semolina - 2 tablespoons;
• flour - 1 tablespoon;
• Greek yogurt (or any other natural yogurt without fillers and sugar) - 1 tablespoon;
• vegetable oil for frying - 1 tablespoon;
• salt - to taste.

The most delicious cutlets. Step by step recipe

1. We peel the cooled boiled eggs and grate them on a coarse grater.
2. Tip: It is better to boil the eggs for ten minutes so that the yolk is not raw.
3. Finely chop the onion and dill (the products must be washed).
4. You need to use fresh greens so that they give the cutlets a more pronounced taste.
5. We combine everything in a deep bowl so that we can mix our mass without any problems.
6. Once everything is mixed, add a tablespoon of unsweetened Greek yogurt (can be replaced with any natural yogurt without fillers and sugar) to the bowl.
7. Sprinkle flour on top of the mixture (it is advisable to sift it so that there are no lumps).
8. Advice. To make egg cutlets with herbs juicier and hold their shape better, you can add a piece of soft butter to the minced meat.
9. Add two tablespoons of semolina to our bowl, a pinch of salt and mix everything thoroughly.
10. Advice. To prevent the cutlet mass from crumbling during frying, you can add one raw egg to the minced meat.
11. Tip: you can add salt to taste, since each person has their own concept of the saltiness of the product.
12. We wet our hands with warm water and form our delicious cutlets from the mass.
13. Tip: You can also use vegetable oil instead of water.
14. Tip: the egg cutlets should not be too big and thick, you should try to make them the same size.
15. Place our cutlets close to each other in a frying pan with heated vegetable oil and reduce the gas to the minimum mark. For frying, it is better to use a saucepan or a frying pan with high walls. Fry over medium or low heat. It is advisable to fry the egg cutlets under the lid.
16. Fry the cutlets with eggs on both sides until golden brown (over medium heat, fry for 4 minutes on each side). Serve hot.
17. Tip: if your frying pan has a non-stick coating, then you don’t need to use vegetable oil, then the cutlets will turn out even healthier.

There is another interesting and unusual recipe for simple egg cutlets.

• Peel 6 hard-boiled eggs, grate them and place them in a bowl.
• Melt butter (50 grams) in a small saucepan and add grated eggs to it.
• Mix the mixture thoroughly and add 3-4 tablespoons of bread crumbs to it.
• Add a pinch of salt and pepper to taste.
• We begin to form cutlets from eggs (they should be small), then dip them in the yolk, and then in breadcrumbs.
• Heat a frying pan and pour in vegetable oil. Fry the egg cutlets on both sides until golden brown.
• Advice. Before serving delicious cutlets, it is better to place them on a napkin so that excess oil is absorbed.
• This dish goes well with mashed potatoes and a tangy yogurt sauce.

To prepare yogurt sauce, mix the following ingredients together: 200 milliliters of natural yogurt without fillers and sugar, a pinch of salt and red chili pepper, 0.25 teaspoon of curry. Pour the sauce generously over the egg and herb cutlets and serve.

This dietary dish - delicious boiled egg cutlets - will not only decorate your table, but will also delight you with its unusual taste. Fried cutlets are stored in the refrigerator for 3 to 5 days: so you can take them with you to work and not worry that they will spoil. It took me 30 minutes to cook.

Very tasty cutlets can be made from boiled eggs, especially after Easter, when there are a lot of eggs left and housewives don’t know where to put them.

Egg cutlets are easy to prepare and they turn out very tasty, tender and juicy!

Prepare all products according to the list.

Boil three of the four eggs in boiling water for 9 minutes until tender. Drain the water, cool the eggs, remove the shells.

Grate the eggs on a medium grater.

Chop dill, parsley and green onions.

Place eggs and herbs in a bowl.

Add semolina and flour to the minced meatballs.

Add mayonnaise.

Beat in one egg, add salt and pepper to taste.

Mix all minced meat ingredients well. Place the minced meat in the refrigerator for 20-25 minutes, covering the top of the bowl with cling film. During this time, the semolina will swell slightly and soften. If the minced meat is still a bit runny in your opinion, add 1 tbsp. flour.

Form cutlets from the resulting minced meat.

Fry the cutlets in heated vegetable oil for 2-3 minutes on one side, then turn them over and fry the same amount on the second side.

The egg cutlets are ready. Serve them with boiled rice or potatoes.

You can serve cutlets as a hot snack with your favorite sauces.

Bon appetit!

Description

That's why the summer cat and not the spring cat, for example? Or the dog of autumn? But it doesn’t matter, because today on our menu are the summeriest cat-lets! Because they are completely meatless, but there is so much greenery there! Green onions, dill, parsley!

The resulting cutlets are very beautiful, bright, elegant and tasty! And satisfying: I ate a couple of them with sour cream and was full, despite the fact that there is not a single gram of meat or minced meat in these cutlets.

Egg and herb cutlets are very similar in composition to our favorite spring salad of green onions and boiled eggs: onion feathers, hard-boiled egg and sour cream; except that there is no semolina and flour in the salad. Try it and you will have another favorite summer dish! Just a great recipe for June, when green onions grow in abundance in the gardens and you can collect them in bunches!

Ingredients:

For 12 cutlets:

• 6 medium eggs;
• A bunch of fresh dill;
• A large bunch of green onions;
• Salt to taste (about 1/3 teaspoon or a little more);
• Ground black pepper - a pinch;
• 1 tablespoon flour;
• 2 tablespoons of semolina;
• 1 tablespoon of natural Greek yogurt or thick sour cream;
• 1-2 tablespoons sunflower oil.

Instructions:

Boil the eggs hard. Be sure to wash the shells with soap, dip the eggs in cold water and put on fire. Cook for 7 minutes from the moment of boiling over medium heat; then drain the hot water and pour cold water over the eggs.

Wash the greens - dill and parsley for about five minutes in cold water, then rinse in running water and dry. Rinse the onion under the tap.

Peel the eggs and grate them on a coarse grater. And finely chop the greens and onions.

Mix grated eggs, chopped herbs, flour, semolina, yogurt, salt and pepper in a bowl.

Mix thoroughly - you get a mass that smells delicious, you really want to try it! If you squeeze the mass in your hand, you can see that it molds well. Let it sit for another five minutes - during this time the semolina will swell under the influence of yogurt and green juice, and it will be even easier to make cutlets.

Wet your hands in water and form round or oval cutlets. We mold them well - more tightly, and put them in a frying pan with heated sunflower oil.

Fry for a couple of minutes on one side over medium heat until golden brown, and turn over.

Fry for another 2 minutes on the second side so that the barrel of cutlets is appetizingly browned - in fact, they are almost ready, because everything in the minced meat is initially edible.