Stuffed eggs – pleasant snack which successfully looks both on a holiday table, and in the daily menu. The mushrooms and vegetables stuffing is well combined with egg white, and the recipe is rather simple and doesn't demand big financial expenses.
It is required to you
- – eggs (6-9 pieces);
- – honey agarics marinated (65 g);
- – carrots (1 piece);
- – onions (1 small head);
- – light mayonnaise (25 g);
- – vegetable oil (1 tablespoon);
- – salt to taste;
- – fresh fennel to taste.
Instruction
1. Choosing eggs for a farshirovka, don't forget to examine attentively a shell on existence of chips or dents. It is important, otherwise when cooking from openings still liquid protein will flow and the cooked egg will get out of a shape.
2. Place eggs in a pan with cold water and put on a ring. You cook to an abrupt state, periodically overturning eggs from one side on another. After cooking fill in with cold water at once and leave for some time.
3. Crush onions and carrots and lay out on a frying pan with vegetable oil. Prepare 5-8 minutes, constantly stirring slowly with a wooden scapula. Further take honey agarics, merge excess liquid and carefully wash out. Cut mushrooms on small pieces and add to weight from carrots and onions. Salt, and then continue to prepare still a couple of minutes a baking plate by a cover.
4. While the stuffing is fried, take eggs and remove completely a shell, without forgetting also about a thin film on the surface of protein. Cut each egg on two equal half and pull out a yolk.
5. Lay out carrots, onions and mushrooms in the blender, add a yolk and crush. Mix has to turn out kashitseobrazny. Add mayonnaise and the cut fennel. Mix. Fill each half of egg with a stuffing and lay out on an oval dish.