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Prepared by: Marina Zolotseva
02/16/2017 Cooking time: 25 min
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Here is a recipe for a simple, satisfying and appetizing dish for the whole family. When you want to make something quick and tasty, then these pasta will be just what you need! I advise you to take note!
Cooking features
- To cook in a frying pan with eggs, it is better to choose pasta that is small in size (horns, shells, butterflies, feathers). However, some recipes call for the use of a specific type of pasta: spaghetti, vermicelli. Then, to obtain the expected result, you must adhere to the recommendations accompanying the specific recipe.
- Pasta made from durum wheat is tastier and healthier than products made from soft wheat; when purchasing, it is better to give preference to them. When boiled and then cooked in a frying pan, they will retain their shape better, and the dish made from them will not only be more tasty and healthy, but also more appetizing.
- Before cooking with eggs in a frying pan, pasta is usually boiled. At this stage, it is important not to overcook the products and prevent them from sticking together. To do this, they are boiled in a large amount of water, adding it only after it boils. Add some salt to the water before placing the pasta in it. The cooking time for pasta depends on its size and specific composition; the manufacturer usually indicates it on the package. You can reduce the recommended cooking time for pasta by 1-2 minutes, since they will continue to cook in the pan, but under no circumstances should you exceed it. There is no need to rinse the pasta after boiling.
- Eggs and pasta can be supplemented with vegetables, sausage and other products. Usually they are fried in oil and only after that pasta is added, then eggs.
- After adding the eggs, you need to stir the pasta quickly so that the eggs have time to be evenly distributed before they curl and harden.
You can serve pasta fried with eggs as an independent dish or as a side dish for meat snacks. When serving, it doesn’t hurt to add ketchup, fresh or pickled vegetables. It would be a good idea to sprinkle this dish with grated cheese or chopped herbs when serving it.
Pasta with egg in a frying pan
What to cook from:
- 200 g pasta;
- 3 chicken eggs;
- liter of water;
- 1 tsp. salt;
- 3 tbsp. l. vegetable oil.
How to cook:
- Salt the water on the stove and bring to a boil, throw the pasta into it and cook until tender. Then rinse the pasta through a colander with cold running water and mix with a spoon of oil.
- Pour the remaining oil into a hot frying pan, heat and add the pasta.
- In a separate cup, mix the egg and add 1-2 pinches of salt.
- Pour the mixture into the pan and stir immediately. Fry over medium heat, stirring constantly until the eggs are cooked. First, you can fry the pasta a little - then there will be a crispy, delicious crust. But if you overcook them, the dish will turn out tough.
- Serve immediately after removing from the stove, you can sprinkle with grated cheese or herbs if desired.
Simple recipe for pasta with egg
Compound:
- pasta (preferably horns) – 0.2 kg;
- chicken egg – 5 pcs.;
- water, refined vegetable oil - how much will be needed;
- salt - to taste.
Cooking method:
- Boil water in a saucepan and salt it. Add pasta to boiling water. Cook them until tender, following the recommendations on the package.
- Heat the oil in a deep frying pan.
- Drain the pasta in a colander and transfer to the pan. Fry them for 2-3 minutes.
- Break the eggs into a bowl, lightly salt them, you can add a little pepper and other seasonings.
- Whisk the eggs and pour them over the pasta.
- Stir in the pasta and continue to fry, stirring, until the eggs are no longer runny.
You can fry pasta with eggs not in vegetable oil, but in butter, then they will be even more tasty.
Preparation
1. First of all, you need to cook the pasta. Pour hot water into a saucepan or cauldron, place the container on the stove and boil it, adding a couple of pinches of salt. Add pasta to boiling water. You can pour pasta into a container and pour boiling water over it, placing it on the stove. Both methods are good!
2. Boil the products for 8-10 minutes; it is advisable to check the cooking time on the pasta package. Stir the products a couple of times during cooking so that they do not stick together. As soon as they are ready, add water. In this case, the pasta itself can be thrown into a colander.
3. In a bowl or small bowl, beat a couple of chicken eggs with a pinch of salt and two pinches of ground black pepper. If desired, you can do without pepper or replace it with other spices or seasonings.
4. Heat odorless vegetable oil in a frying pan or melt butter. Place the boiled pasta in a container and lightly fry it for 1 minute.
5. Then pour the beaten chicken eggs into the frying pan and start stirring, cooking the dish over medium heat.
6. It will take about 4-5 minutes for the egg mass to spread over the boiled pasta and set, but be sure to stir it so that the dish cooks evenly. Let's turn off the heat. At this point, you can add a little chopped, washed greens if you are preparing pasta for adults, or a little granulated sugar if the dish will be eaten by children.
7. Place the pasta and egg on a plate and serve warm.
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Pasta fried with onion and egg
Compound:
- pasta – 0.2 kg;
- chicken egg – 2-3 pcs.;
- mayonnaise or sour cream – 20 ml;
- onions – 100 g;
- green onions – 20 g;
- salt - to taste;
- butter – 30 g;
- refined vegetable oil – 20 ml.
Cooking method:
- Boil the pasta until half cooked in salted water, drain in a colander.
- Break the eggs into a bowl, add sour cream or mayonnaise, and whisk.
- Remove the peel from the onion and cut into small cubes.
- Melt butter in a frying pan, add vegetable oil to it, add onion to the oil mixture, fry it until caramelized.
- Place pasta in pan. Fry them until they begin to brown.
- Pour the egg mixture over the pasta and continue cooking, stirring, for 2-3 minutes.
Recipe: Pasta with boiled egg. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pasta with boiled egg.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 229.4 kcal | 1684 kcal | 13.6% | 5.9% | 734 g |
| Squirrels | 11.8 g | 76 g | 15.5% | 6.8% | 644 g |
| Fats | 6.4 g | 56 g | 11.4% | 5% | 875 g |
| Carbohydrates | 31 g | 219 g | 14.2% | 6.2% | 706 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 3.9% | 1111 g |
| Water | 43.2 g | 2273 g | 1.9% | 0.8% | 5262 g |
| Ash | 0.583 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 131.3 mcg | 900 mcg | 14.6% | 6.4% | 685 g |
| Retinol | 0.127 mg | ~ | |||
| beta carotene | 0.031 mg | 5 mg | 0.6% | 0.3% | 16129 g |
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 2.6% | 1667 g |
| Vitamin B2, riboflavin | 0.236 mg | 1.8 mg | 13.1% | 5.7% | 763 g |
| Vitamin B4, choline | 152.5 mg | 500 mg | 30.5% | 13.3% | 328 g |
| Vitamin B5, pantothenic | 0.765 mg | 5 mg | 15.3% | 6.7% | 654 g |
| Vitamin B6, pyridoxine | 0.122 mg | 2 mg | 6.1% | 2.7% | 1639 g |
| Vitamin B9, folates | 6.336 mcg | 400 mcg | 1.6% | 0.7% | 6313 g |
| Vitamin B12, cobalamin | 0.263 mcg | 3 mcg | 8.8% | 3.8% | 1141 g |
| Vitamin D, calciferol | 1.111 mcg | 10 mcg | 11.1% | 4.8% | 900 g |
| Vitamin E, alpha tocopherol, TE | 1.038 mg | 15 mg | 6.9% | 3% | 1445 g |
| Vitamin H, biotin | 11.192 mcg | 50 mcg | 22.4% | 9.8% | 447 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 2.3642 mg | 20 mg | 11.8% | 5.1% | 846 g |
| Niacin | 0.696 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 105.76 mg | 2500 mg | 4.2% | 1.8% | 2364 g |
| Calcium, Ca | 33.2 mg | 1000 mg | 3.3% | 1.4% | 3012 g |
| Silicon, Si | 0.62 mg | 30 mg | 2.1% | 0.9% | 4839 g |
| Magnesium, Mg | 12.86 mg | 400 mg | 3.2% | 1.4% | 3110 g |
| Sodium, Na | 68.07 mg | 1300 mg | 5.2% | 2.3% | 1910 |
| Sera, S | 123.68 mg | 1000 mg | 12.4% | 5.4% | 809 g |
| Phosphorus, P | 130.9 mg | 800 mg | 16.4% | 7.1% | 611 g |
| Chlorine, Cl | 88.8 mg | 2300 mg | 3.9% | 1.7% | 2590 g |
| Microelements | |||||
| Iron, Fe | 2.007 mg | 18 mg | 11.2% | 4.9% | 897 g |
| Yod, I | 10.69 mcg | 150 mcg | 7.1% | 3.1% | 1403 g |
| Cobalt, Co | 5.795 mcg | 10 mcg | 58% | 25.3% | 173 g |
| Manganese, Mn | 0.1041 mg | 2 mg | 5.2% | 2.3% | 1921 |
| Copper, Cu | 374.77 mcg | 1000 mcg | 37.5% | 16.3% | 267 g |
| Molybdenum, Mo | 4.984 mcg | 70 mcg | 7.1% | 3.1% | 1404 g |
| Selenium, Se | 16.01 mcg | 55 mcg | 29.1% | 12.7% | 344 g |
| Fluorine, F | 31.35 mcg | 4000 mcg | 0.8% | 0.3% | 12759 g |
| Chromium, Cr | 2.36 mcg | 50 mcg | 4.7% | 2% | 2119 g |
| Zinc, Zn | 0.8973 mg | 12 mg | 7.5% | 3.3% | 1337 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 29.45 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 g | |||
| Galactose | 0.055 g | ~ | |||
| Glucose (dextrose) | 0.045 g | ~ | |||
| Maltose | 0.835 g | ~ | |||
| Sucrose | 0.045 g | ~ | |||
| Fructose | 0.015 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.2 g | ~ | |||
| Valin | 0.24 g | ~ | |||
| Histidine* | 0.1 g | ~ | |||
| Isoleucine | 0.22 g | ~ | |||
| Leucine | 0.41 g | ~ | |||
| Lysine | 0.125 g | ~ | |||
| Methionine | 0.08 g | ~ | |||
| Methionine + Cysteine | 0.18 g | ~ | |||
| Threonine | 0.155 g | ~ | |||
| Tryptophan | 0.05 g | ~ | |||
| Phenylalanine | 0.255 g | ~ | |||
| Phenylalanine+Tyrosine | 0.38 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.165 g | ~ | |||
| Aspartic acid | 0.17 g | ~ | |||
| Glycine | 0.175 g | ~ | |||
| Glutamic acid | 1.555 g | ~ | |||
| Proline | 0.49 g | ~ | |||
| Serin | 0.255 g | ~ | |||
| Tyrosine | 0.125 g | ~ | |||
| Cysteine | 0.1 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 287.88 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.6 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.09 g | ~ | |||
| 18:0 Stearic | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 2.107 g | min 16.8 g | 12.5% | 5.4% | |
| 16:1 Palmitoleic | 0.005 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.065 g | ~ | |||
| Polyunsaturated fatty acids | 0.918 g | from 11.2 to 20.6 g | 8.2% | 3.6% | |
| 18:2 Linolevaya | 0.205 g | ~ | |||
| 18:3 Linolenic | 0.005 g | ~ | |||
| Omega-6 fatty acids | 0.9 g | from 4.7 to 16.8 g | 19.1% | 8.3% |
The energy value of Pasta with boiled egg is 229.4 kcal.
- Serving = 400 g (917.6 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Pasta fried with egg and sausages
Compound:
- dry pasta – 0.2 kg;
- sausages – 0.2 kg;
- chicken egg – 3 pcs.;
- refined vegetable oil - to taste;
- salt, pepper mixture - to taste.
Cooking method:
- Place the pasta in boiling salted water, boil until tender, and drain in a colander.
- Remove the casings from the sausages and cut into circles about half a centimeter thick.
- After heating the oil in a frying pan, place pieces of sausages in it and lightly brown them.
- Add pasta, stir. Fry the pasta and sausages for 5 minutes, stirring occasionally.
- Beat the eggs with a whisk, adding salt and seasonings.
- Pour egg mixture over sausage and pasta. Stir.
- Fry the dish, stirring, until the eggs are ready.
The dish made according to this recipe is best served with tomato sauce. Sprinkling your food with cheese will make it much tastier. According to the same recipe, pasta can be prepared with sausages or boiled sausage.
How to cook “Pasta with eggs”
1. First of all, bring the water to a boil and add salt, and cook the pasta in it. Beat the eggs into a deep bowl.
2. Add a pinch of salt and whisk.
3. Grate the cheese on a medium grater. The ideal option is to use a couple of types of cheese, one of which is Parmesan. But it can be any other cheese to taste.
4. Place the cheese in a bowl with the eggs.
5. Stir everything until smooth, add a little pepper.
6. Drain the pasta in a colander, reserving a cup of water. Place the pasta in a bowl, stir, add water. Place on the heat and simmer for a few minutes until the eggs are cooked and the cheese is melted.
7. If desired, add bacon to pasta. To do this, cut it into small pieces and place it in a frying pan. Fry until crispy.
8. Place on a paper towel to remove excess fat.
9. Add bacon to pasta and stir.
10. That's it, the dish is ready to serve. You can add a pinch of fresh herbs on top. Bon appetit!
Macaroni with cheese and egg in a frying pan
Compound:
- pasta – 200 g;
- chicken eggs – 2 pcs.;
- butter – 1 tbsp. l.;
- cheese – 150 g;
- onion (large) – 1 pc.;
- pepper, salt - to taste.
Cooking method:
- Beat the eggs, add salt and pepper. Grate the cheese finely.
- Mix half the cheese with the egg mixture.
- Cut the onion into cubes.
- Boil pasta in water until done. Just don't salt them when cooking.
- Melt the butter in a frying pan. Fry the onion until browned.
- Add pasta. Cook for 2 minutes, stirring.
- Pour the cheese and egg mixture into the pan. Cook for a minute. Stir all the time.
Step by step cooking recipe.
Boil the vermicelli in salted water until tender.
You can replace it with pasta.
Mix the prepared vermicelli with eggs, green onions and soft cheese.
I used cheese which I had previously crushed with a fork.
If you take the least salty cheese, add little salt.
now the main thing!
Place the resulting mixture in the shape of an oblong oval onto a heated frying pan, greased with oil.
Almost after a minute, fold in half, as shown in the video recipe, and fry on both sides until golden brown.
The finished dish is perfectly mixed with sour cream or soy sauce.
Bon appetit!
