Do you want to surprise your guests and prepare something like that for the festive table. For example, take 10 eggs and cook 20 colored and stuffed eggs.
What is special about them? It's just a gourmet's fantasy that made ordinary eggs a festive dish. It looks pretty on the table and is definitely delicious.
Try it, cook your eggs this way, and decorate the Easter table with a bright and new dish.
For 20 "stuffed eggs" we need:
- 10 eggs
- 1 onion
- 150 gr boiled sausage
- 1 boiled potato
- 1 pickled cucumber
- 1 tomato
- mayonnaise
- parsley
Protein preparation and coloring
Boil 10 eggs in advance, let them cool. I cut 8 of them lengthwise to take out the yolks.
I simply knead the yolks with a fork, and paint the proteins in different colors: blue, pink, yellow and green, etc.
For coloring I use natural juices, but you can take food colors and paints for pastry cream.
For blue color:
Red cabbage juice is perfect. Squeeze the juice, dilute 1: 1 with water. Dip the halves of the egg whites into the solution. Soak for 5 minutes - for a blue color. For bright blue, 20 minutes, but no more. Otherwise, the eggs will have an unpleasant cabbage smell.
For pink:
Beet juice is perfect. Squeeze juice from raw beets and dilute with water 1: 1. Lower the halves of the proteins. For pink color, it is enough to lower it for 5 minutes. For a rich scarlet color, for 20 minutes.
For yellow:
A decoction of chamomile, a decoction of onion peels or carrots is suitable. Prepare any broth and dip the boiled proteins into it. Cook over low heat for 5 minutes. For a more intense color, do not reach, but leave to cool in the broth for another 20-30 minutes.
For brown color:
I take a strong tea brew or strong coffee, fill it with proteins and boil for 5 minutes.
For a green shade:
A decoction of green spinach leaves will do. Cook for 30 minutes and dip the halves of the proteins into it. Soak in the broth for 5 minutes. For a more intense green color, keep in a hot broth for 20 minutes.
And even easier, take Tarhun soda and dip the boiled protein into it. The longer you hold it, the brighter the green will turn out.
Cooking minced meat and decorations
If you have a meat grinder in your kitchen, it will significantly speed up this process: boiled potatoes, sausage and pickled cucumber should be passed through a meat grinder.
I do not use a meat grinder, but take a regular grater and rub the above ingredients on it.
Separately fry the onion in oil, send it to the yolks and grated chopped mixture. I dress with mayonnaise.
I fill 16 egg whites with the minced meat and put it on a dish.
In the remaining 2 eggs, I carefully cut the bottom in a wave-like motion. You should get 2 "daisies" and 2 "mushrooms" for decoration.
Put a circle of boiled carrots in the center of the "daisies" and decorate the dish.
Remove the yolks from the remaining 2 cut proteins, fill them with minced meat and put them on the "legs", cut down. On the "mushrooms" put on hats of tomatoes and mayonnaise draw white spots.
Decorate the dish with chamomiles and mushrooms, and sprinkle with fresh herbs when serving.
Bon Appetit!