Red caviar is always festive, and if it is also stuffed eggs, it’s just a great festive event. And if you haven't prepared such a snack yet, I'll tell you now how it's done.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed eggs with caviar and cheese are a great appetizer for any festive buffet table and table. The appetizer is delicious, smart, exquisite, expensive. Everyone will surely like it, especially those who like red caviar. Among many other dishes, stuffed eggs with red caviar will be the most popular and will amaze all guests with an unusual flavor combination. If you are a supporter of bold culinary experiments, then be sure to prepare this unconventional dish.
In general, stuffed eggs are an indispensable snack, both in sophistication and taste, and in the speed of preparation. But, despite this, they are in no way inferior to difficult dishes in preparation. It is worth noting that a chicken egg contains many useful substances, and they are almost completely absorbed by our body, or to be more precise, by 97-98%. Their nutritional value is equal to 50 g of meat, or 200 ml of homemade cow's milk. And besides, eggs are low in calories: the average egg contains about 75 kcal.
- Caloric content per 100 g - 81 kcal.
- Servings - 10
- Cooking time - 30 minutes (10 minutes for boiling, 15 minutes for cooling, 5 minutes for cooking)
Ingredients:
- Chicken eggs - 5 pcs. (you can use quail eggs, but then their number will double)
- Red caviar - 1 jar (240 g)
- Hard cheese - 50 g
Cooking eggs stuffed with cheese and red caviar
1. Pre-boil the eggs. To do this, dip them into cold water and place them on the stove. Choose cooking utensils according to the number of eggs so that they do not dangle or roll over. Otherwise, they may crack, and then the protein will leak out.
Place the eggs on the stove and boil. Then reduce the temperature and cook for 10 minutes until steep. Then remove them from the boiling water and immediately transfer them to ice water. Leave them there for 15 minutes, they should cool completely. Peel the cooled eggs, cut in half and remove the yolk from the white.
2. Grate the yolk on a medium or fine grater, or remember with a fork.
3. Finely grate the hard cheese and add to the yolk in a container.
4. Stir the yolk and cheese. If necessary, you can season them with cheese, or leave them as they are.
5. With a special knife for peeling vegetables, cut out the proteins as much as possible to get a hollow container. Proteins are not needed in this recipe, so you can use them for another dish, for example, in a salad.
6. Fill 2/3 of the protein halves with the cheese filling. Place it tightly in the cavity of the egg, tamping and pressing. Perhaps you will have some filling left, then use it for the same salad.
7. Place the red caviar on top.
8. Serve immediately after cooking. If you will treat after a while, I recommend that you make all the preparations, and arrange the dish just before serving, or wrap the finished dish in a plastic bag. Otherwise, red caviar will wear off and lose its appetizing and beautiful appearance.
See also a video recipe on how to cook eggs stuffed with red caviar.
