Each owner expecting guests thinks over the treats to trifles. Cold appetizers - one of the most important parts of a table. They are intended to satisfy hunger of guests and to skorotit expectation of the main course.
It is required to you
- Several eggs
- salt
- pepper
- stuffings to taste.
Instruction
1. Stuffed eggs - one of the most popular and familiar snack since childhood. They lungs in preparation there are also stuffing many options for them. Option first. Boil hard boiled eggs and cut them lengthways on two parts. Take out yolks and small cut them, squeeze out garlic, add salt and pepper to taste. Properly mix everything. Add mayonnaise and once again mix. The turned-out mix is densely stacked in proteins. We spread on plates and we put in the fridge for some time. This way of preparation is a basis and for other options. You can add sweet corn, crabsticks, pieces of boiled fillet, fish and any other products which you prefer in the ratson to the pounded yolk. Before giving on a table, decorate eggs with fresh greens, a piece of tomato or add a little red caviar, for more pungent flavor.
2. There is a set of variations of preparation of this snack and all of them have an identical basis. But nevertheless there are several unusual recipes. And here one of them. As well as in the previous example, at first we boil eggs. After eggs cool down, together with a shell accurately we cut them lengthways on two parts. At the same time it is the best of all to use a knife with cloves. It is necessary to do it very carefully that the shell didn't crack. Further we pull out eggs (a yolk together with protein) and it is small cut. We add salt, pepper and the chopped greens. Everything is carefully mixed. We stack mix in egg skorlupk again. Now, we fry them on a desi egg down, the ruddy crust won't appear yet. They can also be decorated before giving on a table.
3. Stuffed eggs it is that snack with which you can safely experiment and show all power of your imagination. Be courageous in kitchen and your dishes will be unique.