Salad with eggs and cheese - the five best recipes. How to prepare a salad with eggs and cheese.

Salad with eggs and cheese – general principles of cooking

Often, before the hostess is an important and responsible task – to feed home with delicious food, while useful and satisfying. In this case, a dish with a high protein content is most suitable for this purpose. Protein is digested for at least four hours, and at this time the hunger will recede. As for the benefits, the protein is the main building material for cells. Unfortunately, there is almost no protein in plant foods, but its amounts are more than enough in eggs. Ordinary scrambled eggs or omelette – dishes are almost boring. But if you make a variety of salads, using an egg, relatives and friends can eat every day a new dish. With eggs, cheese is perfectly in harmony, especially of hard varieties. Cheese is also a protein in its composition of nutrients, but it also contains animal fats important for human life. Of course, we are talking about real cheese, and not about the now fashionable “cheese product”, which is cheaper than cheese, but contains harmful trans fats.

Salad with eggs and cheese – preparation of food and dishes

Before preparing a salad with eggs and cheese, eggs should be washed well in running water, then put on the stew. For most salads eggs are hard-boiled. Eggs properly cook as follows – dip the egg in cold water, bring to a boil, and after that you need to cook for at least 8-10 minutes. To the shell from the boiled egg is well cleaned, it is necessary to add a little salt to the water when boiling, and immediately after removing the egg from the fire, it must be cooled with cold water.

The selection of cheese for salad also has its own requirements. First of all, do not buy cheap cheeses. Manufacturers save on quality and reduce the cost of production, and present to consumers as a result of an incomprehensible product that has nothing to do with a noble product called “cheese.” Buy cheese from good and famous manufacturers. The second important point – the cheese should 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 cut are stiffened, then such cheese is not recommended to buy.

Salads with eggs and cheese are puff and mixed. How to serve them? If the salad is puffed, then you can use both a flat dish and a deep bowl. But for the beauty of serving the dish, it is recommended to use the dishes transparent, so that the layers of the salad are looked through.

If the salad is mixed, then choose a portioning feed or serve on wide flat plates. In deep plates the lettuce flows more quickly and loses its external attractive appearance.

Recipes for salads with eggs and cheese:

Recipe 1: Salad with eggs and cheese

Adults and children for good health, clean skin and beautiful hair simply need dishes rich in protein and calcium. Very useful salad with eggs and cheese and red fish. Marine red fish contains many vitamins and minerals, protein, as well as omega-3 fatty acids. In order not to spoil the sensation of a delicious dish, you must carefully remove all the bones from the fish meat!

Required ingredients:

  • salmon lightly salted or trout – 400 grams
  • fresh cucumber – 4-5 pieces of medium size
  • cheese fused “Friendship” – 3 pieces (300 grams)
  • egg chicken – 4-5 pieces of medium size
  • fresh parsley
  • sour cream and mayonnaise for refueling.

Cooking method:

Cut the red fish into cubes. Keep in mind that for salad with eggs and cheese you can use any sorts of red fish – pink salmon, ketu, salmon, trout or salmon.

Boil the egg, cool and remove the shell. Egg chop finely with a knife.

Cucumber thoroughly wash and cut into cubes. To make the salad turn out to be more gentle, you can peel the cucumber from the cucumbers. Greenery chop.

Fat cheese rubbed on a large grater.

Mix the ingredients. Salad dress with a mixture of sour cream and mayonnaise in a ratio of 1: 1. Decorate the salad with fresh chopped greens.

Recipe 2: Salad with eggs and cheese and ham

Few housewives know that delicious dishes are often prepared from a small number of ingredients. It is very tasty salad with eggs and cheese, as well as with ham and pineapple. The taste of the salad is fresh and unaccustomed, and the tenderness of the egg and the salinity of the cheese will only emphasize the gastronomic refinement of the dish.

Required ingredients:

  • ham – 300 grams
  • pineapple canned – 200 grams
  • egg – 3-4 pieces of medium size
  • cheese of any solid grade – 200 grams
  • fresh parsley
  • for refueling – sour cream and mayonnaise, mixed in a 1: 1 ratio

Cooking method:

The ham for salad should be cut into small cubes or stripes.

Open the canned pineapple, drain the juice, and cut the fruit into large cubes.

Greenery chop finely with a knife.

Cheese grate on medium grater.

Mix the ingredients of the salad with eggs and cheese, but do not rush. The fact is that the pineapples are very juicy and will give away their juice, and so the dressed salad will drain very quickly. Add refueling to the salad before serving. You can decorate a dish with parsley.

Recipe 3: Salad with eggs and cheese with cabbage

Vegetables are irreplaceable slow carbohydrates. Eat meals with vegetables every day and will be young, slim and healthy. Combine the useful qualities of vegetables and eggs, and on the way out get a great dish.

Required ingredients:

  • white cabbage – 200 grams
  • red cabbage – 200 grams
  • egg – 3-4 pieces of medium size
  • cheese of any solid grade – 250 grams
  • parsley, dill fresh, onion green
  • for refueling – sour cream, salt.

Cooking method:

Chop both kinds of cabbage as finely and finely as possible. After that, salt it a little, shake hands and let stand for 5-8 minutes.

Greenery chop finely with a knife.

Cheese should be rubbed on a medium grater.

Boil the egg and chop it 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 give it sour cream.

Recipe 4: Salad with eggs and cheese with broccoli

Very unusual will be a combination of broccoli cabbage with cheese and boiled egg. This salad is prepared very simply, consists of only three ingredients, but everyone will appreciate the extravaganza of taste. What cabbage to use for this dish? You can buy both fresh and fresh frozen, but completely frozen before fully preparing the dish.

Required ingredients:

  • Broccoli cabbage – 400 grams
  • egg – 3-4 pieces of medium size
  • cheese of any solid grade – 250 grams
  • parsley
  • soy sauce, sunflower oil for frying
  • for filling – sour cream

Cooking method:

Cut the cabbage into small inflorescences and place on a hot frying pan. On low heat, broil broccoli, stirring for 10-12 minutes. Then sprinkle cabbage with soy sauce.

Boil an egg with a knife.

Greenery chop finely.

Cheese grate on medium grater.

Mix the ingredients and season the dish with sour cream. Salad with eggs and cheese with broccoli can be served both in a warm form, barely taking off the cabbage from the fire, and in the cold – it will be equally tasty.

Recipe 5: Salad with eggs and cheese in Mediterranean

In the summer hot season do not want to eat fatty dishes. Try a light salad with eggs and cheese in Mediterranean. Having dined with such salad, you will be full, but will not feel unpleasant heaviness in the stomach. All this is due to the right combination of eggs, cheese and vegetables.

Required ingredients:

  • tomato – 3 pieces of medium size
  • boiled egg – 3-4 pieces
  • pepper bulgarian – 2 pieces
  • olives (black and green) – 100 grams
  • cheese of soft varieties (“Mozzarella,” Feta “)
  • parsley
  • for refueling – olive oil, 1 tablespoon lemon juice
  • salt.

Cooking method:

Tomatoes and pepper well washed. Cut the tomato thinly into slices, and remove the seeds and tails from the pepper and cut it into strips.

Boil an egg with a knife.

Cheese cut into large cubes with a knife.

Olives each cut into halves. It is best to use pitted olives.

Greenery chop finely.

Mix the ingredients by adding to the salad olive oil and lemon juice for a piquant acidity.

Salad with eggs and cheese – secrets and useful advice from the best chefs

To the shell from the boiled egg is well cleaned, it is necessary to add a little salt to the water when boiling, and immediately after removing the egg from the fire, it must be cooled with cold water.

Try to use in the salads as little fatty mayonnaise. If it is needed in a salad recipe with eggs and cheese, mix it with sour cream in a ratio of 1: 1.

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