Stuffed Eggs

The stuffed eggs may be a great cold appetizer, and prepared in just a few minutes. Ingredients Eggs – 6 Pieces Filet of white fish (cod, codling, pollock, for example) – a unit Milk – Olive Oil 100 cm3 – cm3 Salt Pepper Mayonnaise 10 – 30 g Parsley Preparation Making hard boiled eggs. To put it in a pot with water and bring to boil. Once the water boils, leave the eggs for 10 minutes. Cool and reserve.

Tips for preparing hard-boiled eggs: – Fill the pot with enough water to cover the eggs – The eggs can be introduced from the start, the cold water, or just when it starts to boil. If you choose the second option will be necessary to leave the eggs a minute in boiling water – Once the water begins to boil, leave 10 or 12 minutes to make them hard boiled eggs. Both the white and yolk are solid – To tell if an egg is cooked it must turn over the countertop. If he stops or turns awkwardly, is crude. Turning quickly, be done. – After removing the eggs from the water place them in cold water boiling.

This will stop cooking and cool them to be peeled. – To peel them, help with cold water to remove the shell while the eggs are done, cook the fish for brandade. Basically the fish should be cooked in boiling water and then prepare a puree, mixing it with milk and olive oil. Book. —– Brandade: brandade or brandada is called a simple preparation consisting essentially mashed fish. It is a traditional dish of French cuisine. The most common brandade is made with cod, but can use other white fish. Ingredients Filet of white fish (Cod, codling, grouper, haddock, for example) – 2 units 200 cm3 Milk (one cup) olive oil 10 cm3 (a drizzle) Salt White pepper Preparation Place water to boil in small saucepan. Once the water boils, put the fish and cook for about 7 minutes. The aim is that the fish is cooked just right. Remove from water and mash with a stepping fork, add milk, olive oil and season. It should be a homogeneous puree. —– Peel eggs and cut them in half. Then remove the yolks with a spoon and step on them with a fork. Mix with brandade llemas and mayonnaise, and use this mixture to fill the egg whites will now have a hole (where the so-yolk). Garnish with chopped parsley. Source: