Today we'll talk about a versatile snack like stuffed eggs. A similar dish very often decorates festive tables with a variety of fillings. In this review, I propose to cook eggs with the most delicate liver pate.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many housewives prepare stuffed eggs for the festive table. This is a fairly popular appetizer that is prepared in a variety of ways. I have already shared a variety of cooking options for this dish. You can find their recipes on the site, and today I will tell you another simple option - eggs stuffed with liver. This is an unfairly forgotten but delicious snack.
You can take any liver according to your taste. A more tender appetizer is obtained with chicken offal. Traditionally, no special cunning spices are added to the pate. However, no one bothers to play with aromas and tastes. You can deviate a little from this recipe and add other products to the filling, diversifying the pate. For example, boiled carrots, fried onions, cheese shavings and other fillings according to your taste would be good in harmony with the liver.
I want to note that it will take you a minimum of time to prepare this snack. You can prepare the pate in advance and boil the hard-boiled eggs. And just before serving, just stuff the testicles. You can prepare such an appetizer for a festive table, and just for an ordinary family dinner.
- Caloric content per 100 g - 143 kcal.
- Servings - 20
- Cooking time - 1 hour 30 minutes
Ingredients:
- Liver - 500 g (any variety)
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
- Onions - 1 pc.
- Eggs - 10 pcs.
- Garlic - 2 cloves
- Bay leaf - 1 pc.
- Peppercorns - 3 pcs.
- Butter - 50 g
- Vegetable oil - for frying
- Ground black pepper - a pinch
Cooking stuffed eggs with liver:
1. Cut the film from the liver, cut the veins and ducts. If this is a pork offal, then pre-soak it in milk for half an hour. Then there will be no bitterness in him. After the liver, rinse, cut into pieces and put in a saucepan.
2. Peel, wash and chop the carrots and onions.
3. Send carrots to the pan to the liver, add bay leaves, peppercorns and peeled garlic cloves. Fill with drinking water and place on the stove to boil.
4. Boil, reduce the temperature to a minimum and cook the food for half an hour.
5. Meanwhile, in a skillet, chop the oil and add the chopped onion. Saute it until transparent over medium heat.
6. When the liver and carrots are cooked, remove them from the pan, transfer to a sieve so that all excess liquid is glass.
7. Place the meat grinder with medium wire rack and twist the liver, carrots and onions. Add butter, season with salt and pepper and stir well.
8. By this time, boil the hard boiled eggs. To do this, put them in a saucepan, cover with cold water and boil. Then reduce the temperature to a minimum and cook for 10 minutes. Transfer to ice water and leave to cool for 20-30 minutes. This process is very important, especially for stuffed eggs. Since the cold water makes it easy to peel the eggs to keep them beautiful, after removing the shells, cut the eggs in half and remove the yolk. You won't need the yolk in this recipe, I used it for another dish.
9. Stuff the eggs with liver pate, garnish with herbs, grated yolk, cranberries or pomegranates and serve.
See also a video recipe on how to cook eggs stuffed with chicken liver.
