Farshirovannye Yaytsa Stuffed Eggs Food

CAESAR STUFFED EGGS

Steps:

• Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
• Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

FARSHIROVANNYE YAYTSA (STUFFED EGGS)

Steps:

• Peel the eggs and cut inhalf. Carefully remove the yolks and crush well.
• Mix with mayonaisse, mustard, pickles and scallions and season with salt and pepper.
• Using a spoon, fill the egg halves with the mixture, arrange on lettuce leaves, chill and garnish with capers and pickled red bell peppers before serving.

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 BEYTH MAHSHI

Steps:

• Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.
• Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving.

STUFFED EGGS WITH CAVIAR

Steps:

• Cut paper thin slices off ends of eggs.
• Cut eggs in half crosswise.
• Remove yolks and finely mash with mayo, sour cream, lemon juice and salt and pepper to taste.
• Using a piping bag or spoon mound filling into egg whites.
• Top with caviar just before serving.

STUFFED EGGS

Steps:

• Lower the eggs into a saucepan of gently boiling water to which a good pinch of salt has been added.
• Cook gently for 10-12 minutes.
• Stir the eggs for the first 8 minutes so that the yolks will be centered.
• Remove from the heat and plunge immediately into cold water.
• When the eggs are completely cold shell them and cut in half lengthwise, using a stainless steel knife (other metals will discolour the eggs).
• Remove the yolks carefully and push through a sieve (or mash well with a fork).
• Mix the remaining ingredients.
• If the mixture is too thick for pipping add a little more mayonnaise.
• Using a 1 cm ( 1/2 inch) fluted or plain nozzle, pipe the mixture into the egg whites and decorate with the strips of pimiento.