Do not know how to decorate a festive feast or a buffet table beautifully and in an original way? Among other dishes, stuffed eggs with red caviar will look great.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed eggs are an indispensable snack on any festive table. They are simple, quick and easy to prepare, they look beautiful, and in terms of taste they are in no way inferior to complex gourmet dishes. They are stuffed with a variety of products. But if you like experimentation, then prepare a traditional, festive and generous appetizer with red caviar. Such a flavored combination of products will definitely amaze all guests. Such a real masterpiece will not only decorate a feast, but such a delicacy will definitely disappear from the table in the first place.
It is worth noting about the benefits of this snack. A chicken egg contains many nutrients. It is assimilated by the body by 97-98%. And the nutritional value of one egg can be compared with 50 g of meat or 200 ml of cow's milk. Among other things, eggs are low in calories. On average, one egg contains about 75 kcal. Red caviar eggs are a fish egg, which contains everything necessary for the embryo to fully develop. Eating red caviar in reasonable doses is an excellent prophylaxis for enhancing immunity. In addition, this gift of the sea has a positive effect on vision, strengthens bones and improves blood circulation. The product significantly reduces the risk of blood clots and cardiovascular diseases.
- 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.
- Butter - 40 g
- Red caviar - 15 g
Cooking stuffed eggs with red caviar:
1. Boil the eggs in advance until they are cool. To do this, place them in a container of cold water. Boil and simmer for 8-10 minutes. Then transfer them to ice water, which you change several times, because from the heat of the eggs, it will heat up. Soak them for about half an hour. Eggs that have cooled down completely, peel, rinse and dry.
2. Carefully cut the eggs in half lengthwise, remove the yolk and cut off some of the white to make the filling cavity larger.
3. Grate the yolk with the cut protein on a medium grater.
4. Add softened butter. Remove it from the refrigerator in advance so that it reaches room temperature.
5. Stir the mixture well until smooth. The mixture should be soft, but not runny. Ideal texture if yolks can be rolled into a ball.
6. Fill the egg whites with the yolk-oil mass and tamp it lightly. Do not fill the yolks to the top of the whites so that there is room for caviar. At this stage of cooking, you can wrap the eggs with cling film and send them to the refrigerator so that they do not get chapped, and when you serve the appetizer, fill them with red caviar and serve.
See also a video recipe on how to cook eggs stuffed with red caviar.
