Guests are on the doorstep, and there is nothing to serve on the table? Do not despair! There is a simple and interesting recipe for an appetizer. I suggest stuffing chicken eggs with cheese and capelin caviar. Delicious, fast and budget friendly.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed eggs are good for everyone: tasty, simple, fast. They are suitable for any occasion, and for a festive table, and outdoors, and for a family everyday dinner. The dish will decorate the table well and will serve as a great snack. But there is one nuance in the preparation of such a treat: eggs deteriorate quickly, so they should not be cooked for the future.
All recipes for stuffed eggs are prepared in almost the same way. The eggs are first boiled hard-boiled (about 10 minutes), then cooled in ice water, peeled from the shell, cut in half lengthwise with a sharp knife and the yolk is removed. Usually, the yolk is kneaded with a fork and added to the filling for stuffing. But more details about this recipe will be written below.
Of the huge variety of fillings for stuffing eggs, one of the most common is capelin roe. Although each chef chooses the filling to his taste. It can be mushrooms, vegetables, fish, seafood, meat. But it is important to stuff the eggs just before serving. Well, do not forget to decorate the appetizer. For this, anything can be used: nuts, sprigs of herbs, quarters of cherry tomatoes, olives, olives.
- Calorie content per 100 g - 214 kcal.
- Servings - 16
- Cooking time - 20 minutes for the snack, plus time for boiling and cooling eggs
Ingredients:
- Eggs - 8 pcs.
- Hard cheese - 100 g
- Smoked capelin roe - 250 g
- Salt - whisper (may not be needed)
Cooking stuffed eggs with capelin caviar and cheese:
1. Pre-boil the eggs to a cool consistency. To do this, dip them into cold water and place them on the stove. After boiling, reduce the temperature to the lowest setting and cook for 8-10 minutes. Then transfer the eggs to ice water and leave to cool completely. This manipulation is still necessary in order for the eggs to be cleaned well. Then clean them and carefully cut them in half.
2. Remove the yolk from each half.
3. To fit more filling into the egg, cut off some of the protein with a special knife (for example, a knife for peeling vegetables), leaving walls 3-5 mm thick. Do this very carefully so as not to damage the protein.
4. Remember the yolks with a fork and put them in a deep bowl.
5. Add capelin caviar to them.
6. Grate the cheese on a medium grater.
7. Stir the filling. Also grate the protein that has been trimmed on a medium grater and add to the filling.
8. Stir the mixture again. Taste it and season with salt if necessary. However, it may not be needed, because there will be enough salt from the capelin roe.
9. Stuff the egg with the prepared filling. Make a big, generous slide. If there are greens, then decorate the appetizer with a small sprig. Usually stuffed before serving. But if you cooked them half an hour before the arrival of the guests, then just wrap them in a bag so that the filling does not get chapped, and put them in the refrigerator.
See also a video recipe on how to cook stuffed eggs with cheese.
