Vermicelli in egg "bags"

If you are tired of the usual scrambled eggs for breakfast, you can try an unusual recipe for "bags" of eggs with noodles. It is not difficult to cook, but it turns out interesting and tasty.

Ingredients

• Eggs - 4 pcs.
• Vermicelli - 30 g
• Fresh parsley - 3 sprigs
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1 tbsp. a spoon
• For filing (optional):
• Mayonnaise or sour cream - 1-2 tbsp. spoons
• Radish - 2-3 pcs.
• Fresh parsley - 2-3 sprigs

Directions

1. We prepare the necessary products.
2. To prepare the egg bags, you will also need a baking sleeve to boil the eggs and noodles.
3. Pour water (about 300 ml) into a small saucepan or stewpan, put on heat and bring to a boil. Dip the vermicelli in boiling water and boil until soft, according to the instructions on the package. The vermicelli should be soft, but not soft. We put the finished vermicelli in a colander.
4. If we prepare a dish from dry vermicelli, then we expect about 30 grams for two servings (from 30 g of dry vermicelli, about 100 g of boiled is obtained).
5. Heat vegetable oil in a skillet over medium heat. We spread the boiled noodles in a frying pan.
6. We wash the parsley, dry it, chop it finely with a knife and send it to a frying pan with noodles. Add ground pepper. Stir and fry for about 2-3 minutes.
7. Pour about 1-2 liters of water into a small saucepan, put on heat and bring to a boil.
8. First, we prepare products for one serving. We break 2 eggs and separate the whites and yolks into separate bowls.
9. Add salt to the egg whites and yolks and shake them one by one with a fork.
10. Cut off a piece of the baking sleeve - about 30 cm. Cut it into 2 squares measuring 30x30 cm. We put one square aside for now, and put the other in the cup and make a depression. Pour the prepared egg whites into the recess.
11. Lay out half of the total amount of vermicelli on top.
12. Pour the yolks over the noodles.
13. Gently put the sleeve with eggs and noodles into a bag. We release the air and secure the bag with the contents with pinches for the sleeve.
14. We collect the second bag in the same way.
15. Place both bags in a pot of boiling water and cover with a lid. After boiling, cook for 5 minutes over low heat. During this time, the protein will completely grab, and the yolk will remain soft-boiled. If you want the yolk to cook completely, then cook for about 4 more minutes.
16. Vermicelli in egg bags is ready. We carefully remove the bags from the hot water.
17. Remove the clamps and carefully remove the film.
18. We serve noodles in egg bags, if desired, supplementing the dish with mayonnaise, sour cream, fresh vegetables or herbs.
19. Bon Appetit!