How to make delicious stuffed eggs at home? A step-by-step recipe with a photo of a universal snack. Technology and secrets of the dish. Video recipe.
Stuffed eggs is a recipe for a cold snack for one bite, which is easy to prepare, and eaten with great pleasure. It is for this reason that this wonderful appetizer is so popular both at festive feasts and at the buffet table, as well as in the everyday menu. The recipe is very simple, the base is crushed yolks with an additional delicate and aromatic filling. And there are so many options for fillings that it is difficult even to say what stuffed eggs are not cooked with. These are mushrooms, fish, caviar, meat, cheese, vegetables, pates, crab sticks, cod liver, herring, canned food … absolutely anything will do! Each housewife can come up with her own recipe with a special filling. Many people stuff their eggs with their favorite salads like Olivier, mimosa, or simply mix their favorite ingredients.
You can use absolutely any egg to make stuffed eggs. For example, small stuffed quail eggs look elegant. Assorted chicken and quail eggs will look beautiful on the dish. Do not forget to decorate the appetizer with, for example, a sprig of herbs, corn kernels, green peas, etc.
This material offers a simple recipe for an inexpensive and tasty snack, which will take 10-15 minutes to prepare - stuffed eggs stuffed with smoked capelin roe. You can buy such a jar in any supermarket, and it is a pleasure to cook a snack with it - quickly, simply, tasty, bright.
- Caloric content per 100 g - 132 kcal.
- Servings - 20
- Cooking time - 45 minutes
Ingredients:
- Eggs - 10 pcs.
- Smoked capelin roe - 1 can (250 g)
Step by step preparation of stuffed eggs with filling, recipe with photo:
1. First of all, boil hard-boiled eggs. To do this, be sure to wash them under running water so that no dirt remains on the surface and put them in a saucepan with cold water. If you put them in hot water, the shell will crack and the contents will drain out. Bring eggs to a boil, screw up the temperature and simmer them for 8-10 minutes, no longer. Otherwise, the yolk will begin to take on a blue-green tint.
You can also boil hard-boiled eggs in a slow cooker. To do this, put them in the bowl of the machine, fill them with cold salted water so that its level is 2 cm higher and cook in the "Steam cooking" mode for 10-12 minutes.
Regardless of how the eggs were boiled, it is very important to cool them quickly in ice water. To do this, remove them from the boiling water and immediately transfer them to ice water. Change it periodically to keep the eggs in cold water all the time. This is necessary so that the shell is easily calcined from the protein, and when peeling it, the protein will not be damaged.
However, oddly enough, very fresh eggs, no matter how cold they are after boiling, are the worst cleaned. They have very small pores in their shells and are very dense. Therefore, when peeling such eggs, half of the protein can firmly adhere to the shell. If the eggs are left in the refrigerator for at least a week, the shell will lose moisture, the pores will enlarge and the shell will become less dense. Therefore, for stuffed eggs, when you need to peel them, it is better not to take chicken eggs.
2. When you have done all these manipulations, clean the completely cooled eggs. Start from the blunt end, because there is a small air pocket that allows you to pick up the shell without damaging the proteins. Then cut the peeled eggs in half lengthwise. Although today there are options when stuffed eggs are prepared by cutting them into halves across, mushrooms, penguins, pigs, etc. are made of them.
Carefully remove the boiled yolks from the halves of the eggs so as not to damage the white and place them in a deep bowl. Mash the yolks with a fork until smooth. This is very easy to do without even using a blender.
3. Add smoked salmon roe to a bowl of yolks and mix well. There is no need to add mayonnaise here, because the caviar itself is quite fat and adheres well to the yolks. Although mayonnaise is a matter of taste, and if you like snacks with it, then a few spoons can be added. The main thing is that the filling is not liquid, otherwise it will flow out of the testicles.
If you wish, you can add any seasonings to the filling: fresh parsley, dill, basil, cilantro, thyme.
4. Fill the egg whites halves with the prepared filling in a neat heap. Then arrange them nicely on a serving platter. If they turn over on their side, then for stability, cut off a little of the bottom of each half. Decorate the prepared stuffed eggs to your liking and serve. If they don't serve right away, wrap them in a plastic bag to keep the filling from getting chapped and put them in the refrigerator.
