Step-by-step recipes for cooking beetroot on cold kefir: classic, from pickled beets, with potatoes and carrots without eggs, in Belarusian, with radishes and sour cream, in Lithuanian, dietary

2018-07-13 Irina Naumova

Grade
prescription

1777

Time
(min)

servings
(people)

In 100 grams of the finished dish

2.5 gr.

1.5 gr.

carbohydrates

5 gr.

43 kcal.

Option 1: Beetroot on kefir cold - a classic recipe

Cold soups help out in the summer, when there is a strong heat. This selection of recipes offers options for preparing cold beetroot on kefir. The basis of the classic dish is kefir, beets, fresh cucumbers, boiled eggs and greens. Housewives love to fantasize and come up with many interpretations of this soup with the addition of more vegetables, their different combinations, meat, sausage and other ingredients. You can choose the most interesting in your opinion and add it to your culinary piggy bank.

Ingredients:

• liter of kefir;
• half a liter of boiled water;
• two beets;
• two fresh cucumbers;
• a head of turnip onion or a bunch of green;
• dill and parsley to taste;
• two selected chicken eggs;
• salt to taste.

Step-by-step recipe for beetroot on cold kefir

Almost all the ingredients are immediately ready for use, but we need to boil the eggs and beets.

Rinse the eggs under running water and boil hard-boiled in lightly salted water. Then hot water is drained, cold water is poured into the saucepan - so the eggs will cool faster, and the shell will separate better.

Beets are cooked for a long time, about an hour. Boil it in advance, drain the water and cool at room temperature.

So, we clean the cold beets from the top layer, rub on a coarse grater.

Pour all the kefir and boiled cold water into the pan. Take a blender with a whisk attachment and beat the mass.

Add the grated boiled beets and go through the mixer again - the base is ready.

Boiled chilled eggs are peeled and cut into small cubes.

We rinse the cucumbers and, if the peel is bitter or very pimply, we clean it. We cut into the same small cube as the eggs.

We clean the onion from the husk, cut off the base and cut it finely with a knife.

Wash the greens, cut off the roots, we do not need them. Finely chop the greens.

We shift the prepared vegetables into a saucepan with a kefir base and mix. Taste and season with salt or pepper if desired.

Serve cold.

Note: To serve cold beetroot on kefir effectively, boil a couple more chicken eggs. Peel them and cut in half. Leave a couple of sprigs of greenery for decoration. First, pour a serving of beetroot into a plate, then place the half of the egg so that it can be seen on the surface, next to a sprig of greens. Everything is now ready to be served.

Option 2: A quick recipe for beetroot on cold kefir

To cook beetroot faster, we use pickled beets. It's ready to use, all you have to do is cut it. Eggs are also recommended to be boiled in advance in order to quickly cut everything, pour over the base and serve.

Ingredients:

• half a liter of kefir;
• two cucumbers;
• two boiled eggs;
• one hundred grams of pickled beets;
• two feathers of green onions;
• two branches of dill.

How to quickly cook beetroot on cold kefir

So, the beets are pickled and ready. The eggs are already hard-boiled and cooled down - it's time to proceed directly to the preparation of beetroot on kefir. By the way, it is also called "Kefir Refrigerator".

Wash fresh cucumbers, cut off buttocks and cut into small cubes.

Wash green onions and dill and chop with a knife. If you like more greens, add it, it won't hurt.

We rub the pickled beets on a grater with large holes and put them in a saucepan. Add chopped cucumbers and herbs to it.

Pour kefir directly from the refrigerator. Cut the eggs in half and place on serving bowls.

If this soup is too thick for you, add water to get the consistency you want. By the way, eggs can be quickly chopped with a knife or grated.

Option 3: Beetroot on kefir cold with potatoes and carrots without eggs

We will add potatoes and carrots for greater satiety of our refrigerator. We will not add eggs. If you do not count the time of boiling vegetables, then we will spend only fifteen minutes preparing a delicious, satisfying beetroot on kefir.

Ingredients:

• one decoction of beets;
• two decoction of carrots;
• two fresh cucumbers;
• two mugs of kefir;
• bunch of parsley;
• two boiled potatoes;
• two tablespoons of lemon juice;
• salt and water.

Step by step recipe

If you decide to boil potatoes, beets and carrots in advance, then we remind you that they need to be cooked separately. Beets are always boiled separately so as not to color other vegetables in a bright color. In principle, potatoes with carrots can be boiled together, just keep track of the softness of the vegetables.

After boiling, everything cools at room temperature.

Divide the beets in half. Cut one part into small cubes and put in a bowl.

Pour kefir into the blender bowl. Cut the second part of the beets coarsely and add to the kefir. Blend with an immersion blender until pureed.

Wash the parsley and shake off the water. Cut as small as possible with a knife.

Rinse the cucumber, cut off the bitter base. Cut into medium cubes along with the skin.

We cut the boiled cooled carrots into the same cubes and add them to the container to the cucumber and parsley.

Deferred beets, cut into cubes, are sent to the same container.

With a potato boiled in their skins, remove the skin with a knife. We cut the potatoes into cubes. Try to cut all vegetables equally.

Mix all the vegetables, pour over the kefir-beet mass. If the beetroot seems thick to you, you can add cold boiled water.

Season with salt to taste, pour lemon juice. Stir, taste and serve.

Option 4: Beetroot on kefir cold in Belarusian

In Belarus, such a soup is called "Hladnik". In addition to the main ingredients, beef sausages are added to it. It comes out very fresh and tasty.

Ingredients:

• two beets;
• three potatoes;
• three eggs;
• one large cucumber;
• two beef sausages;
• a bunch of greens;
• liter of kefir 1%;
• liters of ayran or tan.

How to cook

We put beef sausages in a saucepan, fill with water and boil until fully cooked. Drain the hot water from the sausages and let them cool.

Then cut into small cubes.

Boil hard-boiled eggs ahead of time. Let them cool and cut into medium sized cubes.

Boil the potatoes in their skins, cool and remove the skin. Cut into cubes, the same as the rest of the ingredients.

We wash the cucumbers well and cut off the buttocks. Cut into medium sized cubes.

Beets, of course, are also better to boil in advance. Cut off the skin and chop like everything else.

We put all the ingredients prepared for the refrigerator in a large saucepan.

Pour in kefir and ayran, mix.

Finely chop the washed greens and transfer it to the pan. Salt and pepper to your taste and stir.

Put the refrigerator in the refrigerator for two hours. Serve cold.

Option 5: Beetroot on kefir cold with radish and sour cream

Radish is often added to cold soups, it makes the first course more interesting. For a more delicate taste, add sour cream.

Ingredients:

• one beet;
• two potatoes;
• three eggs;
• two cucumbers;
• six radishes;
• a bunch of green onions;
• liter of kefir;
• three tablespoons of sour cream;
• teaspoon of salt.

Boil potatoes in their skins, and hard-boiled eggs.

We remove the skin from the potatoes, the shells from the eggs. We leave one egg for serving, cut it large - in half or quarters, and put it in plates with cold beetroot. Chop the rest of the eggs into squares.

Cut potatoes into medium cubes.

Immediately put everything in a bowl.

Wash the radishes and cucumbers. Cut off the ponytails. Grind the radish into very thin circles or half circles. Cucumber - halves of rings. We send to the pan.

We clean the boiled beets, rub on a coarse grater, pour into a common container.

My bunch of green onions, cut into thin rings. If you want to add more herbs, dill is perfect.

Pour into the pan cold, only from the refrigerator, kefir. Add sour cream, salt and stir. If the beetroot turned out to be thick, add more kefir or water. If you want to make the first dish a little sour, pour a little lemon juice.

Serve cold with a coarsely chopped egg. Better yet, let the beetroot stand for a couple of hours in the refrigerator so that it infuses.

Option 6: Beetroot on kefir cold in Lithuanian

An interesting version of a delicious and refreshing beetroot, invented in the Baltics. The main feature is that the beets are taken directly from the tops.

Ingredients:

• three medium beets with tops;
• two fresh cucumbers;
• a couple of stalks of green onions;
• two hundred grams of sour cream 20%;
• four eggs;
• a glass of kefir 3.2%;
• fresh dill and basil to taste.

How to cook

Wash the beets without cutting off the tops and place in a saucepan. Pour a liter of water and boil until fully cooked.

We take out the beets from the pan, cool slightly and remove the peel. We cut the tops, but do not throw them away.

Boil eggs in salted water. Cool and remove the shell.

We cut the beets and fresh cucumbers into thin strips, the tops into medium stripes. My greens and chop with a knife.

We put everything in a saucepan, pour beetroot broth.

Rub the chicken yolks with your hands, mix. Pour in kefir, put finely chopped proteins and mix again.

Let stand in the refrigerator for two hours and serve.

Option 7: Diet beetroot on kefir cold

This version of the refrigerator with beets is considered dietary. It does not contain eggs, potatoes or sausage. Only kefir, fresh cucumbers, herbs and beets.

Ingredients:

• liter of kefir;
• three hundred and fifty grams of cucumbers;
• six green onion feathers;
• three branches of dill;
• three hundred and fifty grams of beets;
• two cloves of garlic.

Step by step recipe

Boil the young beets until cooked, cool and cut off the skin. We rub it on a fine grater.

A fresh cucumber is washed, the peel is removed from it. Grate on a coarse grater.

Put the beetroot and cucumber in a large saucepan. Sprinkle finely chopped green onions, finely chopped garlic and dill.

Pour in kefir and stir. Taste for salt, adjust if necessary.

We send it to the refrigerator for two hours, after which you can take a sample.

Summer is in full swing, so we continue the theme of light cold soups that satisfy not only hunger, but also thirst. We have already told you about it, the usual okroshka is tired, so we are preparing the classic cold beetroot on kefir. The recipe with a photo is traditionally attached.

this soup came to us from Lithuania, where it is customary to fill it with the most fatty kefir.

Classic cold beetroot - kefir recipe, ingredients for 4 servings:

1. 2 medium sized beets
2. 4 boiled eggs
3. bunch of green onions
4. ½ bunch parsley or cilantro
5. 200 g young radish
6. 2 cucumbers
7. 2 potatoes optional
8. Salt, pepper to taste

Step by step preparation:

Step 1:

Boil the beets or bake in the oven for an hour and a half, previously wrapped in foil. The taste of the baked vegetable is more saturated, and in its structure it turns out to be less watery.

We thoroughly wash all the vegetables, dry them and proceed to cooking. The first to go to the bottom of the pan is the beets, cut into cubes.

Step 2:

Next we send cucumbers and radishes. By the way, when buying the latter, give preference to round, rather than oblong radishes, as they contain less nitrates.

Finely chop the greens.

We put everything in a saucepan. Lastly, add boiled eggs. If you like, you can cut them in half and put them in bowls before serving.

Step 3:

Thoroughly mix the contents of the pan. The original beetroot recipe also contains potatoes - they can be boiled in advance and added to the rest of the ingredients, or baked in uniforms and served instead of bread.

Step 4:

Many housewives fill the soup with kefir immediately. We do not recommend if your plans do not include eating a pot in one sitting. It is better to do it right in the plate.

As we wrote above, in the original recipe, cold beetroot is seasoned with fat kefir. If desired, you can add a little sour cream and mineral water with gas to it. Salt, pepper and enjoy a cooling summer taste.

Usefulness from "Pate": if you like a more sour soup, close to kvass okroshka, season it with a little apple cider vinegar - Lithuanians do just that.

Actually, everything. Your summer lunch is ready.

How to cook a classic cold beetroot on kefir, you will learn from the video recipe below:

Well, the long-awaited summer has come and it's time to blow the dust off our summer recipes. This time, let's find out how to cook delicious cold beetroot. Or as some people call it a cold one. This soup is special in that one ingredient is indispensable when preparing it - it is beetroot. It is the basis of the taste and color of the soup. Like , for example. But here it is important that the soup will be cold.

There are many options for cooking beetroot, it is just as interesting and varied as it is. In the same way, fresh vegetables, a lot of greens, boiled eggs, and even meat products or sausage are added to the beetroot. All for an amateur. Each family can have their own beetroot recipe. Someone cooks it on kefir, someone on beetroot broth or mineral water. The content is also extremely varied.

I love this soup the most because of the presence of beets. Sometimes I cook it with potatoes, but more often just with cucumbers and an egg. If desired, I add a little boiled meat or sausage. I am for variety.

The simplest cold beetroot on kefir with boiled beets

As the name implies, this is the most elementary way to cook a simple cold beetroot. At the same time, we will prepare the beets in advance by boiling them in water. A great option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.

You will need:

• beets - 2 pcs;
• fresh medium-sized cucumbers - 2 pcs;
• kefir - 1 liter;
• greens (dill, parsley, green onions) - 2-3 sprigs of each;
• garlic - 2-3 cloves (optional);
• boiled egg - 1-2 pcs;
• salt and pepper to taste.

Cooking:

1. Take two medium-sized beets. Wash them well and cook them in uniform.

2. Cool the beets and peel. Grate the beets on a coarse grater, then put in an enamel saucepan.

3. Fill the beets with a liter of kefir and add 1 glass of drinking cold water. You can boil water, or you can use a filter, as you prefer. Kefir take the fat content that you like. It will be delicious either way.

4. Try cucumbers, if the skin is bitter, it is better to peel it off. If not, then cut the cucumbers into small cubes and add to the beets with kefir.

5. Take your favorite herbs and chop them finely. You can take one kind, but it tastes best when a little bit of everything is added in equal proportions.

6. Add salt and freshly ground black pepper to taste. Squeeze out the garlic. Stir and refrigerate to set and cool. The soup will be ready not earlier than in half an hour.

Before serving delicious cold beetroot on the table, boil the testicles hard boiled. Cut open each egg and place one half on a plate. It will be very beautiful and just as delicious. Bon appetit!

4. Cut cucumbers into small quarters or grate.

5. Chop the egg into cubes, about the size of a potato.

6. Chop the greens smaller. You can use one type of greens, for example, green onions, which go very well with potatoes, or you can take a mixture of different types of greens.

7. In a saucepan, mix all the chopped vegetables and the egg. Then pour kefir, put sour cream and dilute to the desired consistency with mineral water. Use water for beetroot without a pronounced taste so that it does not spoil the taste of the soup.

Let the soup rest in the refrigerator. Serve chilled with boiled egg wedges and cucumber rings as a garnish. Delicious lunch for roast dia is ready!

But this version of the soup will help us cook beetroot without the use of kefir, but on a delicious beetroot broth. The taste is very different because the beets are first boiled and the resulting broth is fully used in the soup. Sour cream and mustard will be added for taste and as desired. By itself, such a cold beetroot is very dietary and low in calories, it is suitable for those who follow a strict diet or fast. And if you do not put eggs and sour cream, then vegetarians will like the soup.

You will need:

• small beets - 3-4 pieces;
• medium cucumbers - 3 pieces;
• eggs - 3 pieces;
• lemon juice - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• sour cream - 150 grams;
• mustard - 2 teaspoons;
• green onions and dill - in a small bunch;
• salt and pepper to taste.

Cooking:

1. Wash and peel raw beets. Cut it into thin strips.

2. Boil water in a saucepan and put the beets there. Squeeze out the juice of half a lemon, about a tablespoon. Put in a spoonful of sugar. The lemon and sugar balance the sweet and sour taste and bring out the beet flavor.

3. As soon as the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are done.

4. Let the cooked beets cool to room temperature, this may take about an hour.

5. Cut the cucumber into very thin strips. And chop the greens smaller.

6. Put cucumbers and herbs in a saucepan with beets in a decoction. Stir and salt to taste. Add pepper as desired. Place in the refrigerator to cool.

7. Peel hard-boiled eggs and cut into cubes or halves.

8. In a separate bowl, mix sour cream and mustard - this will be a dressing for cold beetroot.

Pour the finished cold beetroot into plates, put some boiled eggs and a spoonful of sour cream sauce. Serve on the table and invite everyone to dinner!

We have already put boiled beets in the beetroot and this is most likely the option that almost everyone has tried. But not everyone has tried this cold summer pickled beetroot soup. This delicious preparation for the winter is perfect for the summer. Due to the fact that the marinade is already acidic due to the use of vinegar, it is not necessary to add lemon juice or kefir to the soup. Only sour cream when serving.

You will need:

• pickled beets - 1 half liter jar;
• fresh cucumbers - 4-5 pieces;
• radish - 200 grams;
• boiled eggs - 3-4 pieces;
• boiled sausage - 250 grams;
• green onions, dill, parsley - a bunch;
• sugar - a tablespoon;
• salt and pepper to taste;
• vinegar if desired.

Cooking:

1. Boil the potatoes in their skins, then cool them to make the peel easier to peel. Cut the peeled potatoes into small cubes.

2. Cut fresh cucumbers into plates, and then into thin strips.

3. For radishes, cut off the tails and cuttings, cut into slices, and then into thin strips, like cucumbers.

4. Cut the sausage into cubes or thin strips. Boiled eggs - straws.

5. Chop greens. You can take a little more green onions than other types. But everything is up to you.

6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After that, open a jar of pickled beets and pour all the contents into the future cold beetroot. The brine will be needed in full.

7. Add cold water to desired soup consistency. Add sugar, salt and pepper. Mix until smooth and let it brew in the refrigerator for 2-3 hours.

After that, a delicious cold pickled beetroot soup is ready. When serving, do not forget about sour cream.

This beetroot will turn out to be more spicy and spicy, we will add ayran to it instead of kefir, which will play on the taste, and we will also put green olives and chili peppers. A hearty component of beetroot will be potatoes and boiled beef. Overeating!

You will need:

• boiled or baked beets - 2 pieces;
• jacket potatoes - 2 pieces;
• fresh cucumbers - 3-4 pieces;
• boiled eggs - 4 pieces;
• boiled beef - 300 grams;
• green onions and dill - a bunch;
• ayran - 1 liter;
• sour cream - 250 grams;
• pitted green olives - 150 grams;
• salt and pepper to taste.

Cooking:

1. Boil the potatoes in their skins in advance. Boil beets also in uniform or in a double boiler. If desired, beets can be baked in the oven, wrapped in foil. Hard boil the eggs. The rest of the ingredients are used fresh.

2. In a suitable saucepan, cut the potatoes and eggs into cubes. Cucumbers, without peeling, cut into quarters, and then into thin slices.

3. Drain the olives from the brine and cut into half rings. If you have them with bones, do not forget to take them out.

4. Cut a piece of beef into thin plates across the fiber. Next, cut it into small cubes. Add to the rest of the ingredients in the pot.

5. Peel the chili pepper from the seeds and chop very finely. Enough and halves of a small pod.

6. Chop the onion and dill very finely. Add to saucepan.

7. Peel the beets and cut into small cubes. You can grate the beetroot, then it will give more juice and the beetroot will be more red.

8. Add the beets to the pan, pour all the products with ayran. mix and add sour cream. Salt to taste and do not forget to add pepper, ground in a mill or in a mortar.

Let the soup rest in the refrigerator for 2-3 hours. It will acquire a wonderful taste and color. Serve cold beetroot with herbs and bread. Bon appetit!

Original beetroot with turkey, vegetables, peas and beet tops - video recipe

In order to finally make sure that beetroot is an amazing summer soup, watch this video. Here, a real chef shows how to cook a very tasty, but unusual and unusual soup the way it is served in restaurants. It will not be any more difficult to prepare such a soup at home, and you will definitely like the result.

Beetroot can be made with many different ingredients, but is sure to make a delicious, refreshing summer soup. Have a hot summer and delicious soups!

Beetroot is a real salvation on a hot summer day. Instead of kefir, beetroot broth is sometimes used, and pieces of boiled meat will make the finished dish more substantial and satisfying.

Oven-baked beets will retain all the beneficial properties. If desired, you can use a soaked vegetable. Overripe cucumbers should be peeled - against the background of the rest, soft ingredients, their hard peel will introduce a certain taste dissonance.

A half of a hard-boiled egg, along with a sprig of greens, will be an appetizing decoration for a cold "folk" soup. It is served with salted or pickled fish.

Ingredients

You will need for 1 serving:

• 2-3 boiled beets
• 1 fresh cucumber
• 1 boiled potato
• 1 boiled chicken egg
• 1 st. kefir
• 2-3 drops of vegetable oil
• salt and fresh herbs to taste

Cooking

1. Boil the peeled beets for the dish in advance for about 20 minutes, and then immediately cool them in ice water. Grate it on a fine grater into a container or cut into medium cubes. If you like a more intense color of the vegetable, then pre-bake the beets in their skins for about 30 minutes, and then peel and cool.

2. Pour the grated beetroot mass with kefir and mix - while you cut the rest of the products, the kefir will absorb the burgundy beetroot color. It is advisable to use homemade kefir - it is much thicker than a store-bought product.

3. Cut the boiled cooled potatoes into cubes and add to the container.

4. Rinse the cucumber and also cut it into cubes, pouring them into a container. If you do not like the elastic peel of a vegetable, then peel it in advance with a vegetable peeler.

5. Salt the cooked dish and put the beetroot in a portioned deep plate. Peel the boiled egg from the shell and cut it in half horizontally. Place in the middle of the dish. Grind fresh washed greens and sprinkle beetroot with it.

Serve chilled with slices of bread or crackers.

Note to the owner

1. An interesting product is sold in the markets and in some vegetable shops - pickled beets. It is also suitable as a component of the above dish. A hint to those who have not bought such a vegetable before: if, when chewing a piece, the tongue stings, as if from soda, it means that the soaking was carried out correctly and the fruit aging time in brine was fully observed.

2. Contrasting dousing is beneficial for boiled potatoes: after such a procedure, the skin is easily and thinly removed from it, and in addition, the pulp remains intact when cut. It is only important not to immerse the hot root crop in ice water for a long time - you just need to dip it there or hold it under the stream for 20-25 seconds.

3. People on a diet carefully look at all the recipes for cold beetroots without meat. And this one is perfect for them, especially if they replace thick fatty kefir with liquid dietary, or even whey. Since there will be quite a lot of vegetables on your plate, you will be able to fill up well by eating healthy, low-calorie foods with a pleasant, refreshing taste.

4. The prescription list contains extremely useful ingredients, and they are familiar to the stomach of an adult. However, a complex of cucumber, fermented milk product and beets is considered difficult for the digestive system of a young child. Until the age of 6-7, you should not introduce him to this dish, and later you can offer food in small portions and observe if there will be gastric discomfort and upset.

Cold soups are traditionally prepared in the summer. It’s understandable: it’s hot, you don’t really want to eat anything, only cold compotes, kissels, okroshka and such cold soups save you. But what about those who love the holodnik to unconsciousness? Wait for summer?! Until recently, I did just that: in the winter I cooked hearty borscht with mushrooms, and in the warm season - beetroot on kefir. But if we take into account that out of 3 summer months in our strip it is hot only for a maximum of 30 days, then my enjoyment of this dish was reduced to a minimum. And this is one of my favorite dishes! Therefore, I decided to deviate from all culinary canons and made beetroot on kefir in winter. Way and strange, albeit unconventional, but how delicious, you can not convey. But why not pass it on? Grab your groceries and let's cook together.

Beetroot recipe on kefir

step by step photo recipe

Ingredients:

• 1 liter of kefir,
• beets - 3 small pieces,
• fresh cucumber - 1 pc.,
• eggs - 3 pcs.,
• salt.

Cooking process:

The number of plates into which the cold drink will be poured determines the number of eggs. Since I was cooking for 3 people, these people got one per serving. Of course, it turns out uneconomical. If you don't have a lot of eggs, just chop them up and throw them into the pot with the rest of the ingredients.

So, boil a large pot of water and throw in it washed, but unpeeled beets. Cook over medium heat with a lid on for 1.5 hours. After that, we drain the hot water, and put the beets under cold water. It will completely reach readiness, and the skin will almost peel off from it. Do not use immediately, let the vegetable cool completely. And during this time you can boil the eggs.

When everything that should be boiled is cooked, and everything that should be raw is washed, we begin to make a cold.

Three peeled beets on a coarse grater.

The husband likes it when it is crushed in this way, but the father loves it when there are thin beetroot pieces in the beetroot. Therefore, our burgundy vegetable can be cut by hand. It will, of course, take longer, but what can you not do for the sake of your beloved household?

Cucumber cut into small cubes and shift to chopped beets.

A little more and the fridge will be ready! Pour everything with kefir, salt to taste, mix.

If you have coarse salt, do not throw a lot at once. Wait until this dissolves, otherwise you can salt the soup. I never dilute beetroot with water. In my understanding, it must be thick for the spoon to stand.

And if you put fatty sour cream in it, then you will get not a simple dish, but fabulously tasty.

Put cold in the refrigerator for an hour or two. Put a half (or two halves at once) of an egg in a plate with a poured refrigerator and eat. Bon appetit!