Macaroni with egg - a dish with a thousand variations

One of the most simple and inexpensive dishes is a pasta from pasta with eggs. For its preparation, minimal knowledge in cooking will suffice. Her, as they say, ready to whip up when they are late. But here there are their subtleties and pitfalls. They must be taken into account when cooking, if you do not, you can, apparently, from such simple products, get absolutely tasteless food. In fact, even pasta and eggs can be cooked so that you do not want to eat them.

Macaroni with egg, how to cook them deliciously

It would seem that it can be difficult to prepare such a simple dish as pasta with egg. In fact - a lot. To begin with, many people are all products made from dough, those that require cooking before serving, called macaroni. But pasta with eggs, are prepared not as noodles with eggs or vermicelli, shell. Very much depends on the form of the product.

There is one more thing to consider. Before preparing the dish, you need to decide what exactly you want to get: - a glazed egg, which has a lower layer of pasta, - an omelette in which vermicelli is present.
If you want a glaze, then it's better to use not pasta, but vermicelli, spaghetti, noodles. And lovers of omelets, more will go to other pasta. Very delicious dishes are obtained when the chef, after the egg is picked up with salt and spices, pour the pasta with the resulting mass, mix, and leave to stand the received mass 10 - 15 minutes in a cool place.

Lazun lovers usually cook macaroni with cheese and eggs. For this dish you can use pasta cooked yesterday, and not just cooked. Cheese is often rubbed on a large grater. But you can use very thinly sliced slices, which are laid out on top of the egg. And here the flight of your imagination begins. You can put it on top of the yolk, and then, when it melts, it will look like a milk flowing down the mountain. The other way around, it's more like putting it on protein, so that later you can simply and quickly eat delicious, liquid yolk, dipping the bread into it.

Variety of additives in pasta with egg

But after all cooking of a dish, only the main ingredients can and not be limited. Modern housewives add to it not only all sorts of spices and cheeses. In the course are products such as sausage, fried thin pieces of meat, mushrooms, vegetables, sour berry, sausages and sausages, boiled and fried fish. The main thing is not to exaggerate the number of additional products, because they are not the main components of the dish.

You can not believe, but pasta dishes all over the world are very popular. In this case, they are eaten both full and girls from the podium. In fact, they recover not because of pasta, but because of different sauces and dressings to them. It is better to buy products made from durum wheat. If you do not have such a possibility, do not digest vermicelli, do not leave it in the water under the lid for a few minutes, that it would be even more dispersed.

Correctly cooked vermicelli, never settle on your hips with extra pounds. It's just that you need to be very careful with it. For example, pasta before and after cooking has a large volume on the plate. And if you take the boiled vermicelli and put the same volume, then the rake dish will be very different from the previous version. But at the same time, with vermicelli you will eat less sauce or dressing. So it's better to stop on the intermediate version. Eat pasta, and pour the sauce separately, so you can see how much you eat for one meal. It is even better to use small diameter plates, then even a small portion will seem sufficient to make you feel full.