This year, we celebrate World Egg Day on October 10th

The egg, which is “the miracle itself,” deserves to be celebrated, as it is one of, if not the most complex source of protein for the human body. Books could be written about the valuable amino acids and vitamins it contains, and fortunately, quite a few university professors have done so over the past decades. Dr. Csaba Németh, a university professor and his food engineer colleagues have therefore brought recipes for egg dishes that can be easily prepared at home for the celebration. After all, we know: “The miracle comes from eggs!”.

Fried eggs with asparagus wrapped in bacon

Ingredients per person:

2 eggs, 5 asparagus, 5 thin slices of bacon, a walnut of fat (it doesn’t matter what kind), a teaspoon of birch sugar or sugar, salt

Cook the cleaned asparagus in boiling salted, sugared water for 3-4 minutes. Remove from the cooking water with a slotted spoon, drain, and wrap in bacon. Fry on all sides in the heated fat. Remove to a plate. Crack the eggs into the fat remaining in the pan and fry to taste. Serve the finished fried eggs with the asparagus. Sprinkle with a little salt just before serving.

Oven-baked scrambled eggs, rich

Ingredients:

1 eggplant, 150g thinly sliced ​​ham, 100g aged cheddar, 8 eggs,

2 tablespoons liquid coconut oil, cracked pepper, salt

Cut the eggplant into half-inch rings. Dry fry on both sides. Place in a pizza pan (or baking sheet). Season with salt and pepper. Cover with ham. Sprinkle with grated cheese. Pour over the eggs lightly beaten with coconut oil, seasoned with salt and cracked pepper. Bake in a preheated oven at 200°C for 12-15 minutes. It is good when the middle is no longer runny. Delicious both cold and hot.

Egg lecsó slice

Ingredients:

50 dkg beef, cracked pepper, salt, 2-3 tablespoons oil

For the lecsó:

10 dkg bacon, 50 dkg yellow pepper, 20 dkg tomatoes, 1 teaspoon red pepper, 2 onions, 1 dl oil, 5 eggs, 10 dkg gouda cheese, cracked pepper, salt

First, prepare the lecsó. Sauté the red onion cut into rings with a pinch of salt in the heated oil until translucent. Add the bacon cut into thin strips and fry together for a few minutes. Remove from the heat, stir in the red pepper, then pour a little water over the heat and fry in its fat. Add the thinly sliced ​​pepper and tomatoes. Season with salt and cracked pepper. Simmer over low heat until done. Lightly beat the eggs with a pinch of salt. Pour into the finished lecsó and fry together until the lecsó has the consistency of scrambled eggs. While the lecsó is cooking, slice the beef. Beat it. Season with salt and pepper. Fry both sides well in the heated oil. When serving, pile the egg lecsó on the slices of meat, and finally sprinkle generously with grated cheese. Serve with roasted potatoes as a side dish.