Farshirovannye Yaytsa Stuffed Eggs Recipes

EGGS STUFFED WITH CAVIAR: YAITSA FARSHIROVANNIYE KRASNOY IKROY

Steps:

• Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
• Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
• Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.

STUFFED EGGS

Steps:

• Cut the eggs in half lengthwise, scoop out the yolks, and push the yolks through a fine strainer in a small bowl.
• Mash the sardines with a fork and add to the egg yolks. Stir in the lemon juice, Tabasco, and mayonnaise. Season with S&P.
• Spoon the filling into the egg white halves, mounding it up well. Dip each egg half into the flour, then into the egg, then into the bread crumbs.
• Heat the oil to 350° and deep-fry the egg halves for 2 minutes. (I could do four at a time) until golden brown. Drain on paper towels and serve hot, garnished with parsley sprigs.

STUFFED EGGS

Steps:

• Cut the eggs in half lengthwise and set aside the egg whites. Scoop out the yolks into a fine strainer and rub the yolks into a bowl.
• Mash the sardines with a fork; mix in the egg yolks. Add lemon juice and Tabasco. Add enough mayonnaise to made a past and season with salt and pepper.
• Spoon the filling into the egg whites mounding it slightly. Dip each egg half in the flour, then in the beaten egg, then in the bread crumbs.
• Heat the vegetable oil for deep-frying to 350-375°. Deep fry the egg halves for 2 minutes or until golden brown. Drain on paper toweling and serve hot, garnished with parsley sprigs.