Desserts from eggs: cooking recipes, ingredients. Gogol-mogol, cake, cream

Sweets - the most joyful component of the human menu. Without them life becomes boring and sadder. So the preparation of various delicacies are practiced by almost all the housewives. And among all the recipes, desserts from eggs are the most popular. They are very diverse. There are goodies that are prepared very quickly, there are goodies that require diligence and patience. Combining recipes, the trait is the most delicious result. In this article we have collected the best options, approved by many generations of sweet tooth.

Fastest Cookies

The most common desserts are from eggs and flour. Their great variety, and among this variety it is difficult to give preference to something specific. But one of the recipes draws attention to the fact that it requires very little time for the incarnation - and it is always lacking in our lives. To create this cookie, you need to soften the oil caps (do not heat, do not heat - by natural means). Two eggs are hammered into oil, flour is poured (one and a half cups), half a spoonful of soda and full - cinnamon. Ginger lovers can spice up baking with this spice. Mix a thin dough, spread the spoon on the baking sheet pasted with parchment - and into the oven, for about ten minutes, until a beautiful crust. Remove from the sheet you need hot.

Beze

This is the most famous dessert of eggs and sugar. It is prepared easily, if you follow the rules of whipping the proteins. There are only two of them:

1. Both the eggs and the whipping container must be cooled.
2. The dishes should be perfectly dry.

Five proteins are very carefully separated from the yolks and processed by a mixer to firm, dense peaks. Then, without stopping the whipping, a couple of spoons of sugar (glass) is introduced. Here you need to be patient and call for help perseverance. The process should last at least 10 minutes. The weight is laid out by small slides on the sheet, the stove is heated to 100 ⁰ Celsius, and meringues are removed into it for about an hour.

Honey balls

Desserts from eggs can include a variety of additional ingredients. This recipe suggests experimenting with honey. A couple of spoons of this product is slightly heated and mixed with two eggs, one hundred grams of sugar and half a spoonful of soda. After careful mixing, cinnamon and a half cup of flour are added. The dough turns dense, but not hard. From it, balls roll down with wet hands, are placed on a baking tray - and into the oven for a quarter of an hour at a standard temperature (180 degrees).

"Bird's milk"

Almost the most favorite dessert of eggs and chocolate can be cooked by yourself. And he will be much more delicious than buying. One and a half tablespoons of gelatin soaked in a half-glass of warm water. After a third of an hour, when the gelatin swells, it heats up to the final dissolution using a water bath. The four proteins are whisked well; When they double in volume, a glass of sugar is slowly poured in. Whipping continues until the peaks become firm. At this point, without stopping the mixer, poured cold gelatin. The resulting mass pours into the mold and is leveled. The dish is hiding in the refrigerator until the mass freezes. Then, the chocolate bar is melted (again in a water bath), and poured out onto the "Bird Milk". The dessert hides again for cooling; Cut it with a hot knife - so will not crumble a chocolate crust.

"The yolks of Saint Teresa"

Desserts from eggs are popular all over the world. The recipe described below came from Spain, more precisely - from Avila, so that the "Yolks" are sometimes called Avila. By the way, here St. Theresa, it was not established. The only thing that unites dessert with it is a city with which the saint was really closely connected.

For the preparation of Spanish delicacies 20 ml of natural lemon juice (squeezed out independently) are bred with a double volume of water. The sugar is poured into the liquid (110 grams, it's about half a glass), and the syrup is boiled until the threads begin to stretch behind the spoon. The fluid is cooled to a state where it can be touched without burns. Six yolks mixed into the syrup are added to the syrup. A thin trickle, when working with a whisk. At the same stage, a pinch of cinnamon is poured in, and you can add zest. On a quiet, but not minimal fire, with stirring, the mass is brought to a thickening. When it cools down, pieces of it are plucked from it with two spoons and fall off in sugar or powder. Then they roll out into balls and unfold on candy cuffs.

Sweet scrambled eggs

The next dessert of milk and eggs can quite replace the child's breakfast - and will be eaten with pleasure. Two eggs are beaten with half a glass of milk, a pinch of salt and a spoonful of sugar. Then, two spoons are poured in, without a roller coaster, and the mass is left for five minutes - to swell the croup. The omelet poured out onto a hot, smeared pan, covered and held for about three minutes until the edges seized. Then a thin layer of crimson jam is laid out in the center, and the dessert is cooked until ready. The omelet is folded twice, placed on a plate and poured again with jam. Hearty, tasty and beautiful!

"Floating Island"

Very quickly, a dessert is prepared from eggs in a microwave, and it turns out very tasty. It is necessary to carefully separate the three proteins, pour in five tablespoons of sugar and beat everything at a low speed mixer to splendor. Then the mass is required to put two spoons of cocoa, increase the speed of the mixer and continue the whipping. Cocoa is best distributed little by little: it happens that the proteins from the introduced "heap" settle and do not rise again. When strong, non-falling peaks are obtained, the mass is transferred either to a large container or to cups, to half the height of the vessel. The billet is put for half a minute in a microwave oven, with an output power of 800 watts. You can pour out the deliciousness with chocolate syrup.

Chocolate Brownie

This dessert of eggs and cocoa is also prepared very quickly. In addition, you do not have to suffer with proteins - eggs are used entirely. An incomplete pack of oil (150 g) melts. To do this, it is sufficient to sustain the product for half a minute in a microwave oven. To the oil is added a glass of sugar, a large package of cocoa (65 g) and a spoonful of vanilla extract. After mixing into the mass, two eggs are alternately hammered. In between the introductions, the future dessert is well treated with a mixer. The last mix flour, about three quarters of a glass. The dough is distributed in the form and placed in the microwave for 4-5 minutes, the high power mode is selected.

Australian dessert

He needs two chilled proteins. They beat to a persistent foam with a touch of salt. When the foam becomes lush, the sifting of sifted powdered sugar begins. It is introduced gradually, with a total of half a glass. After adding all the powder, whipping continues for a few more minutes. The cream is spread over the greased paper and put in an oven, heated to one hundred degrees, for a quarter of an hour. The merengue should be on the hard surfaces, but inside it should be soft. It is covered with whipped cream, fresh strawberries and mint leaves.

Classic eggnog

We examined a variety of desserts from eggs. But all of them, so to speak, are chewing. But there is also a wonderful drink, which is not only tasty, but also useful. Naturally, it means gogol-mogol. It has been scientifically proven that in classical performance it helps a lot in case of throat diseases. Two eggs are taken for one serving. They need to be divided into proteins and yolks. The first are hiding in the cold; Cooling will take about ten minutes. At this time, the second constituents are well beaten with sugar and a few grains of salt. Sugar is taken with an eye on its own tastes. Beating goes until the mass is twice as large. Chilled proteins are beaten in another vessel, also with salt and sugar. Both masses are neatly joined in a glass, sprinkled with nutmeg and decorated with whipped cream.

Coffee version

The original gogol-mogol can be diversified in many different ways. For example, make it a toning drink. The egg is again separated, the protein is beaten with a mixer, and the yolk is rubbed with sugar. A glass of milk is slightly heated and poured into a glass. A couple of spoons of instant coffee are poured out on top, yolk on top, and whipped protein is in the center. This building is drunk without mixing.

Festive option

Gogol-mogol can be an alcoholic cocktail. And in America it is very popular as a Christmas drink. It is prepared as follows. Four cups of milk are heated; When the liquid becomes hot, it adds half a spoonful of vanilla, five buds of cloves and a spoonful of cinnamon. Heating is still a little, but you can not give milk a boil. In a deep bowl, a dozen yolks are beaten with sugar. It is taken almost two glasses, but the amount can vary according to personal preferences. The mass interferes with the milk with vigorous stirring, so that the eggs do not curl. The saucepan returns to the stove and is kept on fire until the base consistency resembles a custard. Then the mass gets rid of the nails, poured into a beautiful jug and cools for a couple of hours. It slowly poured rum (three glasses) - and the container again hides in the cold for the whole night. An alcoholic mogul is served in glasses, decorated with chocolate chips. Bon Appetit!