Stuffed eggs - an old snack with a new twist
Stuffed eggs are a must on the festive table. Such a banal snack can become a luxurious and appetizing decoration of any celebration. It is prepared using a completely new technology. She will interest those who do not like to peel eggs.
Grocery shopping
The filling contains 150 g of mushrooms, but not watery. Oyster mushrooms are a good choice. One pickled cucumber, a large onion, a spoonful of mayonnaise and a little mustard. For a pungent taste, add ground pepper and dried garlic... Decorate the pyramids with paprika and parsley. This amount of ingredients is enough for 9 servings, that is, for nine eggs.
Heat treatment is the main link in the process
For baking, prepare the form used in making muffins. Each cell is generously lubricated with vegetable oil. It is advisable to take it odorless. The whites are separated from the yolks and poured into these molds independently of each other. Cover the container with foil on top. The oven is heated to 160˚С. The protein will become firm in 15-17 minutes. Since the gas stoves are different, you need to check its condition without taking into account the time.
Eggs are prepared in a water bath. Boiling water is poured into a baking sheet. A form with blanks is placed on it and sent to the oven.
Now it's time for the filling. It is worth remembering that eggs have a delicate structure. The filler for them should be as uniform as possible. To do this, finely chop (into cubes):
- onion;
- oyster mushrooms;
- pickled cucumber.
Then the onions are fried in a little oil. Pour mushrooms to it. Cook the mass until the food is golden brown.
If the hostess takes mushrooms, then it is worth cooking them separately so that the water comes off. Only then is it recommended to add fresh onions.
Creative process
Ready eggs are taken out of the oven. Gently pry the edges of the proteins with a knife / spatula and remove from the mold. The yolks are sent in a bowl to grind with a fork. They put chopped cucumbers, fried mushrooms with onions, mayonnaise, mustard and garlic (powder). Salt and pepper are added when I taste the filling. Now the ingredients are thoroughly mixed and poured into a pastry bag. A pasty mass is squeezed onto the obtained proteins.
The nozzle is taken large in the shape of an asterisk. As a result, the paste lays down magnificently and original.
Red paprika and aromatic parsley will add festiveness to the snack. After the eggs are beautifully laid on the platter, sprinkle them with these vibrant condiments. They look so delicious that they are eaten first.