Stuffed Eggs Beyth Mahshi Food

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.

STUFFED EGGS (DEVILED EGGS)

Steps:

• Place eggs in boiling water.
• Bring back to a boil and boil for 10 minutes.
• Cool in cold water.
• Peel and split them lengthwise, remove yolks and place egg whites on a serving dish.
• Mash yolks with fork until free of lumps.
• Place the other 7 ingredients in blender and blend until smooth.
• Add butter in a pan and cook this mixture until thickened and then cool.
• Mix cooled mixture with mashed yolks stirring until smooth.
• Fill egg whites and garnish with parsley and paprika.
• Chill before serving.

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 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

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.