Stuffed eggs
There are several schools for preparing stuffed eggs.
Among other things, they relate to the method of shelling the shells.
Some housewives do it with a very sharp knife
and with one decisive movement
They alternate hard -boiled egg.
However, I prefer a delicate method
piercing the shell with a knife with a sharp tip,
and free - centimeter after centimeter - I cut the shell.
This is indeed the most difficult task
in the preparation of this dish.
We take out of the hay shells
cooked eggs and chop finely.
Fry in butter to gold
chopped onion and combine with chopped eggs.
Salt, we pepper, We add a teaspoon of mustard,
or mayonnaise, If we prefer a more delicate taste.
I'm still adding a pinch of curry
and a little ground cumin,
and instead of salt I add vegetta -
Eggs have such seasoned
really fantastic taste.
Still chopped parsley,
and some add fried,
Finely chopped mushrooms.
We mix all the ingredients thoroughly
and put the mass to the bowls with a spoon
obtained from shells.
Good if the mass is a little above the level
shell edges, This makes frying easier,
because the last step is to fries
eggs in butter.
Before we put the eggs in a hot pan,
We dip the egg - of course from the side
filled with mass - in a breadcrumbs.
Fry until golden.
You can eat warm, but they are equally tasty cold.
