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Salad with squid and egg with sour cream

Warm Squid and Egg Salad with Sour Cream

An out-of-the-ordinary recipe that's a great way to shake up your menu. I recommend making this simple, tasty squid and egg salad. I once came across the recipe in a magazine, decided to try it, and now it's a must-have favorite at our family gatherings — my family absolutely loves it.

Mila

Recipe author

Salad with squid and egg with sour cream

Composition / ingredients

Servings:

Squid

Carrots

Eggs

Onion

Sour cream (for the dressing)

Butter

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 61 % 11 g

Fats 22 % 4 g

Carbohydrates 17 % 3 g

91 kcal

GI: 100 / 0 / 0

Cooking method

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Rinse the squid well, clean it if needed, and cook it in boiling water for just two to four minutes, no longer. If squid sits in the water too long, it turns rubbery, so keep a close eye on the time. Lift the squid out, let it cool, and cut it into strips. Grate the washed and peeled carrots on the medium side of a grater and sauté them in butter. Cut the onions into half-rings and sauté them in butter until golden too, ideally in a separate pan. Then combine the squid, onion, and carrot in one pan, crack in the two eggs, season with salt and pepper, stir, and keep it over the heat, stirring constantly, for 5 minutes. Dress the salad with sour cream, plate it nicely, and serve. Enjoy!