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Eggs stuffed with fish in tarragon mayonnaise sauce

Eggs stuffed with fish in tarragon mayonnaise sauce


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I boiled 5 eggs. I peeled them, thus obtaining 10 halves. I usually cut eggs wide and then cut a little of the egg white at the base so that it doesn't tip over.

I cut the lemon, saving 2-3 slices, then I shaved the peel and squeezed the juice. I chopped the yolk, mixed it with the drained sardines, I added sour cream, salt, pepper, half a lemon juice and a slice of lemon peel. with this paste I filled the eggs and decorated them with caviar and a slice of lemon.

From a yolk, a teaspoon of mustard and the oil added in a thin thread I made mayonnaise, I soured it a little with lemon juice and I flavored it with a teaspoon of dried tarragon and I added here a teaspoon of peel of lemon. I put a little mayonnaise next to the eggs, not too much.

The taste was unexpectedly fresh.



Stuffed egg ideas

We invite you to watch below the recipe video of stuffed egg ideas:

Ingredients: Eggs & # 8211 5 pcs for each model

  • Yolks from 5 boiled eggs
  • Finely chopped pickled cucumbers 2-3 pcs
  • Salt and pepper
  • Mayonnaise 3 tbsp
  • Mustard 1 tbsp
  • Decor:
  • Parsley
  • Sweet Boya
  • Yolks from 5 boiled eggs
  • Garlic powder 1 tsp
  • 1 teaspoon hot pepper
  • 2 tablespoons hot sauce
  • Finely chopped pickled donut 1/4 piece Mayonnaise 2 tbsp
  • Mustard 1 tsp
  • Salt
  • Decor:
  • Paprika iute
  • Finely chopped donut
  • Yolks from 5 boiled eggs
  • Fried bacon 3-4 slices
  • Ceddar cheese cut into small cubes
  • Salt and pepper
  • Sour cream 3 tbsp
  • Finely chopped green onions
  • Decor:
  • Finely chopped green onions
  • Bacon
  • Yolks from 5 boiled eggs
  • Avocado 1 pc
  • Green bell peppers 1/4 pc
  • Lemon juice 2 tbsp
  • Salt
  • Finely chopped garlic 1 puppy
  • Tomatoes 1 pc
  • Red onion 1/4 piece
  • Decor:
  • Chopped parsley

Boil eggs for 15 minutes over medium heat. Calculate the time after the water starts to boil. After the eggs have boiled, let them rest for a few minutes and then transfer them to a bowl of water and ice (to peel easily). Peel a squash, grate it and cut it in half. Mix the yolks with the ingredients for each model, pass well with a fork and fill the egg white halves with a posh or a teaspoon.

Stuffed Egg Ideas & # 8211 Delicatessen.Net


Eggs Stuffed With Pate And Mayonnaise

Or I pray for a part of it. She always made stuffed eggs this way and I grew up with this recipe. I put yogurt over the mayonnaise and a sauce came out that was not heavy or nauseous at all.

Eggs Stuffed With Homemade Pate And Mayonnaise Readings And Flavors

Eggs Stuffed With Pate And Homemade Mayonnaise Youtube

Recipe Eggs Stuffed With Pate And Mushrooms

Stuffed Eggs Lalena Ro

Eggs Stuffed With Liver Pate and Mayonnaise Recipe for Eggs Stuffed with Pate

Recipe Eggs Stuffed With Pate

On the blog you can find different recipes for stuffed eggs, but I haven't listed the classic one in the virtual cookbook, readings and flavors.

Eggs stuffed with pate and mayonnaise. Here is the recipe for 12 kinds of stuffed eggs. Cut a lid on the boiled and cleaned eggs and carefully remove the yolks. 10 hard boiled eggs. The quantity and hours must be varied.

I come back with a recipe for eggs stuffed with mayonnaise and liver pate as I learned from my mother. I made a mayonnaise with dijon mustard and sweet mustard sauce with oranges, I found it in the deluxe range. The recipe for eggs stuffed with homemade pate is a classic and indispensable appetizer from a festive menu. 15 eggs 100 g poultry pate 3 tablespoons mustard 300 ml sour cream or yogurt 3 tablespoons mayonnaise half grated onion salt pepper lemon juice if not.

I can't change it because it has many memories for me but it is also tasty and very easy to prepare. Mayonnaise tartar sauce or remoulade sauce for stuffed eggs. I made eggs filled with New Year's Eve and they came out very good. 1 can of liver pate.

8 boiled eggs 2 tablespoons mayonnaise 2 tablespoons pate salt pepper 1 tablespoon mustard o. The simple mayonnaise recipe here is too thick and greasy to be served next to stuffed eggs so I prefer to thin it 50 50 with sour cream or Greek yogurt as I did in the meatball salad with marinated onions just as well match with stuffed eggs and remoulade sauce or. Stuffed egg recipes. Ingredients for 20 halves.

Eggs stuffed with pate and homemade mayonnaise explained step by step. Simple cakes without eggs and without milk. Along with beef salad is the favorite appetizer of Romanians. You might still be interested.

Chicken pate 2 lei. They are an appetizer that is easy to prepare, attractive in appearance but also in taste. Eggs pate mayonnaise salt pepper onion. Eggs stuffed with liver pate and mayonnaise.

Eggs stuffed with pate and mayonnaise page 1 of 1. Onion leaves for decoration. Eggs stuffed with tuna 54 votes 8 20. 15 eggs 100g poultry pate 3 tablespoons mustard 300 ml sour cream or yogurt 3 tablespoons mayonnaise half grated onion salt pepper.

Here you can find more information about the size of the adjusted portion. Ingredients 2 servings this dish has been optimized 2 servings. Eggs stuffed with pate and mayonnaise. 10 hard boiled eggs 6 lei.


Eggs stuffed with tuna Simple, tasty, strong recipe easy to prepare. With simple ingredients, in a short time you can turn a common recipe into a festive one, ready to sit on the table both for breakfast and on holidays.

Immediately after the revolution, but also before, stuffed eggs were in vogue. My Polish grandmother often prepared them with mushrooms or various types of fish. My mother prefers those with chicken liver pate.

Even in the communist times in the border localities there was easy traffic with various food products or some of them managed better to procure them. My grandparents had almost everything that went through my head at that time, and my grandfather especially wanted to pamper us more because we only saw each other twice a year, on vacation. This is how, even in those days, I sometimes had black or red caviar from the Russians on the pasta table. And, if Grandma made eggs stuffed with fish, she decorated them with caviar.

I discovered the capers and used them both in the filling and as decoration for these eggs filled with tuna.

Eggs stuffed with tuna they have been among my favorites lately. I think I prepared them on the appetizer post on all the anniversaries of the last year, but it all started with New Year's Eve when I wanted quick appetizers with fish.

I also prepared eggs stuffed with tuna in other variants. You can see them if click here. Over 10 stuffed egg recipes you can see in one post if click here.

Before I show you how to do it eggs stuffed with tuna I must mention that eggs are boiled in cold water. Boil them for 8-10 minutes from the moment the water starts to boil. Gently clean them while they are still hot.

Here is the list of ingredients and how to prepare it eggs stuffed with tuna.

INGREDIENT:

10 hard boiled eggs

For the filling
1 can of tuna (160 g)
3 tablespoons mayonnaise
1 teaspoon capers + 16 capers for decoration
1-2 teaspoons lemon juice
2 strands dill / green parsley & # 8211 for decoration

I boiled the eggs until they had a strong consistency. I peeled them and cut them in half lengthwise, then removed the yolks. I drained the canned tuna well and put it in a bowl.
With a vertical mixer I mixed 5 yolks, mayonnaise, lemon juice, capers and tuna, then seasoned with salt and pepper and added a little lemon juice.

I filled the halves of the eggs with cream, I decorated them with capers and dill, but you can only use green parsley.


Ingredients Chicken with tarragon

800 gr chicken meat (thighs and / or wings I used 6 lower thighs)
2 tablespoons white flour
50 ml dry white wine
6 fire tarhon
2 tablespoons sour cream
2 tablespoons oil
2 1/2 cups water
salt, black pepper

Preparation Chicken with tarragon

  1. In a pot that holds the meat in a single layer, heat the oil. Add the meat and fry on both sides until slightly browned. Remove the meat from the pot.
  2. Add the wine to the pot and rub the caramelized chicken pieces on the bottom of the pot with a spoon. Allow the wine to evaporate almost completely (about 2 minutes).
  3. Add the flour and mix quickly to absorb all the liquid from the pot.
  4. Start adding water, in a thin thread, stirring with a whisk during this time. After the first cup you will get a consistent sauce. Continue to add until you run out of water. You will get a liquid sauce.
  5. Place the meat in the pot, sprinkle salt and pepper to taste and 2 tarragon threads. The sauce should cover almost all the meat (see picture 4). Bring to a boil, cover and simmer over medium heat for 15 minutes. Then take the lid off and cook for another 20 minutes. After this time, the sauce must have decreased and become creamy.
  6. Remove the tarragon from the pot. Turn the heat to low.
  7. Add a few tablespoons of the hot sauce over the sour cream. Pour the cream into the pot together with the rest of the chopped tarragon. Stir.
  8. Let it boil for another 5 minutes. Season with salt.

5. After 35 minutes of cooking, the sauce thickens

6. Add sour cream and chopped tarragon


What is tartar sauce?

I studied several reliable sources (Larousse Gastronomique, Serious Eats, Academie du Gout, Atelier des Chefs, etc.) and they all mentioned this aspect: the lack of mustard. Why? Because tartar sauce is very similar to remoulade sauce (recipe here) which has extra mustard. Well, not only mustard makes the difference between them & # 8230 you will see below.

The tartar sauce is a cold sauce with a coarse (granular) structure due to the pickled cucumber pieces (pickle type, gherkin), the capers and the chopped onion. Its taste is slightly sour and its aroma is given by the greens and aromatic herbs in the composition. Generally put finely chopped green parsley, chives (chives, chives), hasmatuchi (chervil, asmatui) but also tarragon or green dill.

The origins of the tartar sauce are uncertain, having nothing to do with the Tartars. The name & # 8222tartar & # 8221 came from the northern barbarian tribes and was applied to the combination of breaded bread (breadcrumbs) and sauce. Over time, bread products have been called "Polish" (see au gratin beans & # 8211 recipe here or cauliflower a la polonaise), the sauce remains the only one with the name & # 8222tartar & # 8221.

There is no original or fixed recipe for this tartar sauce because its components are put according to taste. Nothing happens if you don't have hasmatuchi at hand or if you put more sour cucumbers and fewer capers. However, it is good not to give up too many ingredients and to be guided by the proportions indicated below.


  • 8 boiled eggs
  • 30 grams of mayonnaise
  • 20 ml lemon juice
  • 20 grams of tarragon
  • 1 chopped green onion
  • 150 grams of crab meat
  • hot sauce
  • salt
  • pepper.

Cut eggs in half. Remove the yolk and mix it with mayonnaise, lemon juice, tarragon, onion, salt, pepper and spicy sauce. Mix well until you get a thick paste.

Stir in the crab meat and mix well.

Fill the eggs with this composition. Refrigerate until ready to serve.


Recipe eggs stuffed with fish

Recipe eggs stuffed with fish from: eggs, fish paste, butter, lemon, parsley, chives, tarragon.

Ingredient:

  • hard boiled eggs
  • fish paste (tube or box)
  • butter
  • Lemon
  • parsley
  • chive
  • tarragon
  • lettuce leaves

Method of preparation:

Crush the yolks and mix evenly with the fish paste, a little butter, lemon juice and finely chopped greens.

Fill the halves of boiled egg white and place in an oven tray, well greased, or on slices of bread consistently greased with butter.

Leave on very low heat and transfer to the serving plate.

Serve hot, sprinkled with the mixture of finely chopped greens or sprinkled with a vinaigrette sauce and decorated with green parsley leaves.


Boiled eggs with tartar sauce & # 8211 A delicious idea for breakfast or a way to recycle leftover eggs after the Easter holidays. Recipe for boiled eggs for a tasty and delicious breakfast.

I leave you a few below tips and trics for boiling eggs.

Boiled eggs they can be mundane and unattractive if served simple. When they are accompanied by a sauce, everything changes. You can put the sauce over the salad bed and eggs on top, but I preferred to put it over the egg slices, sprinkle some slices of chopped onion and chives and my plate came to life.

We often eat eggs in the form of breakfast omelette, laid eggs, fried eggs. Boiled eggs are better with soft yolk, but what can you do when not everyone accepts a soft, boiled yolk correctly?

One option would be to prepare stuffed eggs. But you do not always have the patience to fill them and, in this case, you make a larger amount. You can find my stuffed egg nets in this link. You will find 13 delicious recipes there.

The simple variant, for a family of 3-4 people, in which eggs are laid on the table for breakfast, can also be this. And it is a recipe full of flavor, for which you do not waste much time with preparation. You can make the sauce in the evening, in the morning you will cook only boiled eggs.

I was saying that you can make tartar sauce in the evening, if you don't want to wake up faster to have breakfast on the weekend. I do not recommend you to buy it. This way you will have a fresh sauce, with natural ingredients, without chemicals and other artificial additives, color enhancers and flavors.

I don't understand why you would choose a jar of chemicals, when you can prepare a tasty sauce, quickly and easily at home. You can find the recipe for the tartar sauce here.

It is said that whoever eats a boiled egg for breakfast has something to gain. They bring a lot of benefits to the human body: they are rich in protein, contain many minerals, vitamin A, B1, VB2, albumin. I read that boiled egg helps increase the power of concentration and stimulates creativity.

I will leave you here some tips for your boiled eggs to be good:

& # 8212 First of all, don't put the egg directly from the fridge in boiled water, because it will crack. Remove it 30 minutes before, or put it in warm water for 3 minutes

& # 8212 The water in which the eggs boil should be on low-medium heat. Do not boil over high heat!

& # 8212 Boil in a large enough pot

& # 8212 Timing starts from the moment you put them in the water

& # 8212 for sticky yolk boil 5-6 minutes

& # 8212 for hard yolks boil 8-9 minutes.

& # 8212 after boiling put in cold water

Boiling eggs is not a complicated task. A child can do it too. Therefore, nothing stops you from preparing a tasty breakfast with boiled eggs and tartar sauce.

You can also use this solution to say stop food waste, when you have eggs painted after Easter. Here find several such suggestions: stuffed eggs, egg and egg salads, meatballs with eggs and much more.

Now, let's get to work, show you how we prepared boiled eggs with tartar sauce:

INGREDIENT:

4 hard boiled eggs

2 tablespoons brine capers

50 g pickled cucumbers in vinegar

1/2 very small red onion

1 teaspoon finely chopped parsley

1 teaspoon finely chopped hasmatuchi

1 teaspoon finely chopped chives

For decoration

1/2 very small red onion

I took out eggs for boiling and left them on the table. I prepared the tartar sauce. I mixed homemade mayonnaise with capers, pickled cucumbers in vinegar, chopped red onions and finely chopped greens. I seasoned salt and pepper, I mixed the sauce until the composition was homogenous, then I put it in the fridge.

I boiled eggs in salted water when it started to boil. I boiled them for 8-9 minutes, then I put them in a bowl with cold water.

After 3 minutes I peeled them and sliced ​​them (thicker slices). You can cut them into quarters, it is simpler and they will look very nice. I arranged a layer of arugula salad on a plate. I put the egg slices over the salad, I put the tartar sauce over the eggs, then I decorated with a little red onion.

I don't know how to tell you, but a recipe so banal and so good if you find it.

I leave here instructions for quick mayonnaise, ready in a minute, to convince you that you don't have to buy sauces with commercial chemicals!


Eggs stuffed in various shapes

Eggs stuffed in various shapes
Ingredient:

7 boiled eggs,
1 medium pate,
2 tablespoons butter or margarine,
salt, white pepper,
300 ml sour cream,
1 teaspoon mustard,
2 raw eggs,
4 slices of pressed ham (or smoked pastrami),
3-4 pickled cucumbers,
150 ml oil for mayonnaise (if you want something lighter I recommend Milk mayonnaise),
1 nutmeg powder (optional whoever wants),

Preparation:
Peel the eggs and cut them as in the picture for the basket. Cut the egg a little on one side to have stability and then on the other side we make a cut of about 1-1.5 cm to the middle of the egg. From the middle we then cut the egg horizontally until one side comes off taking care not to section the basket handle and then move to the opposite side to section in the same way. With a small teaspoon carefully remove the yolk and get the basket that we fill with the filling described below or what you like if you have a favorite recipe (fillings are different depending on the taste of each).

This is what the filled and decorated basket looks like. It can be decorated as you wish. I used green olives, black tomato cubes from which I removed the core, green onion tails, & # 8230.

To achieve the shape of mushrooms, we make cuts in the form of & # 8222V & # 8221 turned around in the middle of the egg (on its height) until one side comes off. We cut a little from the ends so that they have stability. . Fill both sides with the desired filling and place a tomato cover on top of which we remove the core and on top with a toothpick apply mayonnaise balls.

Barcute: We cut again a little from one side of the egg to be stable and on top we cut a slice like we cut a watermelon (see the image below). We remove the yolk and we have the boat waiting to be filled with & # 8222 you put a sail on it.

Filling:
We put the yolks from the boiled eggs separately in a bowl to which we add 2 tablespoons of butter or margarine and the pate. Mix and season with salt and pepper to taste. Add diced pressed ham (I also put smoked pastrami for a more pronounced taste & # 8230) and diced pickled cucumbers or give through a fine grater. salt and pepper if needed. We fill the eggs with the resulting paste,
From 2 raw yolks, 1 teaspoon mustard, 1/2 teaspoon salt, prepare mayonnaise. To the mayonnaise add 300 ml of sour cream and mix well then match the taste with salt and ground white pepper. Pour the sauce into a bowl (platter) and place the stuffed eggs in this sauce.

Note: The sauce does not show the pictures because I had nothing to put, because it was consumed before I could photograph all the aspects in detail & # 8230.


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