Delicious and beautiful appetizer for a solemn feast or a festive buffet - stuffed eggs with capelin caviar. I propose to try to cook such a simple version of an interesting dish. Step-by-step recipe with a photo. Video recipe.
Capelin caviar is delicious in any form: on sandwiches and as part of snacks. Today we will prepare an appetizer for the festive table - in halves of eggs. Everything here is simple and familiar, at the same time tasty and exquisite. After all, what could be easier than making stuffed eggs? Inexpensive, tasty, festive. In addition, the preparation of the dish is extremely elementary: I boiled the eggs, peeled them from the shell, prepared the filling and stuffed the halves of the proteins. That's all ready, and you can surprise the guests. However, as with every recipe, this one also has its own complexities. For example, eggs are sometimes poorly cleaned, which makes the protein not beautiful and the appetizer does not look presentable. The filling turns out to be fresh or very liquid. We will talk about all this and other secrets in this review.
By the way, for this recipe, you can use not only chicken, but also quail eggs. Then the appetizer will look even more interesting, refined and will definitely surprise all guests. In addition, you can add a little butter, cheese shavings, chopped herbs, small pieces of fresh cucumber, seafood, and other additives to your filling. In addition, if there is time, capelin caviar can be salted on your own.
- Caloric content per 100 g - 205 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Eggs - 10 pcs.
- Smoked capelin caviar - 1 jar (250 g)
- Salt to taste
Step by step cooking stuffed eggs with capelin caviar, recipe with photo:
1. Wash eggs and put them in cold water. Place on the stove and boil. Reduce the temperature to the lowest setting and cook for 8-10 minutes until steep. Then put them in ice cold water, which you change periodically to keep the eggs cool. When the eggs are ready, peel them off to avoid damaging the whites. Using a sharp knife, cut them in half lengthwise and carefully remove the yolk so as not to break the white.
Note:
- If the eggs are dipped in boiling water, the shells may crack and the entire contents will leak out.
- Do not overcook the eggs for longer than the allotted time, otherwise the yolk will acquire a blue tint.
- Be sure to place your eggs in ice cold water. This will also help to cleanse them easily without damaging the protein structure.
2. Grate the yolk on a fine grater or chop with a fork. Add capelin caviar to it.
3. Stir the mixture well until smooth. Taste it and season it with salt if necessary. Although salt may not be needed, because it will be enough from capelin roe.
4. Fill the egg whites halves with the filling, spreading it out in a heap. Put the stuffed eggs on a plate and garnish with fresh herbs or half an olive if desired. Chill them in the refrigerator before serving.
See also a video recipe on how to cook eggs stuffed with pollock caviar.
