There are several schools for the preparation of stuffed eggs.
They concern, inter alia, the method of halving the shells.
Some housewives do it with a very sharp knife
and with one decisive move
halve a hard-boiled egg.
I, on the other hand, prefer the gentle method
piercing the shell with a knife with a sharp point,
and slowly - centimeter by centimeter - I cut the shell.
This is indeed the most difficult task
in the preparation of this dish.
Take out of the halved shells
boiled eggs and chop finely.
Fry until golden in butter
chopped onion and combine with chopped eggs.
We salt, we fuck, we add a teaspoon of mustard,
or mayonnaise, if we prefer a softer flavor.
I put another pinch of curry on
and some ground cumin,
and instead of salt I add vegetty -
so seasoned eggs have
really fantastic taste.
Still chopped parsley,
and some add fried,
finely chopped mushrooms.
We mix all ingredients thoroughly
and spoon the mass into the bowls
obtained from shells.
It's good if the weight is a little above the level
the edge of the shell, this makes frying easier,
because the last step is to fry it
eggs in butter.
Before we put eggs in a hot pan,
we dip the egg - from the side, of course
filled with mass - in breadcrumbs.
Fry to golden color.
You can eat warm, but they are just as tasty cold.