Black Eggs Stuffed With Tuna And Cod Caviar - A Step By Step Recipe With A Photo

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Black Eggs Stuffed With Tuna And Cod Caviar - A Step By Step Recipe With A Photo
Black Eggs Stuffed With Tuna And Cod Caviar - A Step By Step Recipe With A Photo

Video: Black Eggs Stuffed With Tuna And Cod Caviar - A Step By Step Recipe With A Photo

Video: Black Eggs Stuffed With Tuna And Cod Caviar - A Step By Step Recipe With A Photo
Video: This is How CAVIAR is Made ! 2024, March
Anonim

Seeing this recipe on the Internet, I could not pass by! Such a spectacular snack! Looks fantastic! And cooking is easy and simple! Come in, I'll tell you how.

Cooking description:

It is very simple to prepare such eggs, you just need to follow the rules for boiling eggs in order for the result to be good. You can take any filling for eggs according to your taste.

Purpose: For a festive table / Easter / Buffet

Main ingredient: Eggs

Dish: Snacks / Stuffed

Geography of cuisine: European

Ingredients:

  • Eggs - 4 Pieces
  • Vinegar - 1 Teaspoon
  • Salt - 1 Teaspoon
  • Balsamic Vinegar - 300 Milliliters (Modena)
  • Canned tuna - 100 grams
  • Cod Caviar - 50 Grams
  • Curd cheese - 2 tbsp. spoons
  • Grain mustard - 1 teaspoon
  • Green Onions - 2 Pieces (a couple of stems)
  • Salmon - 2 Slices (lightly salted)

Servings: 4

How to cook "Black Eggs Stuffed with Tuna and Cod Roe"

Eggs should be at room temperature to cook without cracking. Add a teaspoon of ordinary vinegar and salt to the cooking water so that the shell peels off easily and the protein is intact. Dip the eggs into the water with a spoon, gently so that there are no cracks. It is recommended to gently stir the eggs for the first couple of minutes of boiling so that the yolk is centered in the egg. Boil eggs for 10 minutes, then chill in cold water. Peel the eggs gently and place in glasses. Pour in modena vinegar so that it completely covers the eggs. I added some salt and sugar to the vinegar. It is necessary to put a weight on top so that the eggs do not float. I put in small tomatoes. Put the eggs in the refrigerator to marinate for about a day. During marinating, turn the eggs over for an even color. Remove the finished eggs from the vinegar. Vinegar can be completely reused, drain into a separate bottle, put in the refrigerator and use first. Carefully cut off the tops of the eggs and remove the yolks. For the filling, carefully rub the yolks with mashed tuna and cod roe with a fork. Add finely chopped green onions, grain mustard and curd cheese and grind well again. Season with salt and pepper to taste and stir. Trim the bottom slightly for stability. Stuff the eggs by spiraling the filling out of the cornet or serrated pouch. Garnish with herbs and thin slices of salted salmon. Serve as a cold snack. Add finely chopped green onions, grain mustard and curd cheese and grind well again. Season with salt and pepper to taste and stir. Trim the bottom slightly for stability. Stuff the eggs by spiraling the filling out of the cornet or serrated pouch. Garnish with herbs and thin slices of salted salmon. Serve as a cold snack. Add finely chopped green onions, grain mustard and curd cheese and grind well again. Season with salt and pepper to taste and stir. Trim the bottom slightly for stability. Stuff the eggs by spiraling the filling out of the cornet or serrated pouch. Garnish with herbs and thin slices of salted salmon. Serve as a cold snack.

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