Quail eggs stuffed with red caviar. Quail eggs stuffed with red caviar and cucumber Quail eggs stuffed with caviar

Quail eggs are a very valuable dietary product. An important component is that when growing quails, antibiotics are not used against poultry diseases, since the body temperature of the quail is 42 ° C, and salmonella dies at 40 ° C.

Therefore, the product is environmentally friendly.

This dish has a very positive effect on the male body. Its action is similar to taking Viagra. Given that quail eggs stuffed with red caviar have an amazing taste and a very attractive look, then this recipe is very popular at all banquets.
Cooking time - 30 minutes
Yield product - 5 servings

To prepare a dish of quail eggs stuffed with red caviar, the following ingredients are needed:
Quail eggs - 10 pieces
Mayonnaise - 1 tablespoon
Red caviar - 10 teaspoons
Pitted olives - 20 pieces
Dill greens - 10 sprigs

1. We take out the olives from the brine, put them on a paper towel, and let them drain. We cut each olive across into four parts and put it on a dish.

2. While we are preparing the olives, boil the eggs in salted water for eight minutes. Then fill the eggs with cold water so that they are easier to clean and cool faster. We clean the quail eggs from the shell. To make the process of shell cleaning from eggs easier, you need to roll the egg in your palms, stretch the shell, then it can be easily cleaned.

3. Cut the egg in half lengthwise and carefully remove the yolk. Mash the yolk with a fork and add light mayonnaise. Mix well into a homogeneous mass. We fill the halves of the eggs with mayonnaise-yolk filling.

4. We spread the prepared eggs on the mugs of olives. Spread half a teaspoon of red caviar on top and decorate with dill sprigs.

5. Very quickly and easily, we prepared an original, unusually tender and tasty dish that will decorate any holiday table. Quail eggs stuffed with caviar also look good on buffet tables. Bon Appetit everyone!

Good afternoon dear friends! You do not know how to surprise guests? Looking for unusual and sophisticated dishes? Today we will learn how to impress guests with simple old recipes, but we will cook in a new way. So, everyone has long known the appetizer “stuffed eggs”. She fell in love and took root on the tables of many housewives. We offer a new cooking option: eggs with red caviar. Pretty unusual, right?

Healthy goodies

• quail eggs - 30 pcs.;
• hard cheese with a creamy taste - 200 g;
• red granular caviar - 100 g;
• mayonnaise (preferably homemade);
• greenery;
• salad pepper;
• tomatoes (maybe small cherry tomatoes).

With red caviar they are original and very quickly swept away from the table.

1. Boil the eggs in slightly salted water. Cooking time takes up to five minutes in boiling water. Eggs have a special sweetish taste, if they are overexposed, they will lose this quality.

2. Cool in cold water, thanks to this they will be cleaned well and gently.

3. Peel, cut into halves.

4. Separate the proteins from the yolks, folding them into different containers.

5. Grate the cheese on a fine grater to the yolks. Grind, add mayonnaise until a homogeneous mass is obtained.

6. Prepare proteins.

7. With a teaspoon, carefully pick up the filling and fill the proteins.

8. Open a jar of caviar and put it beautifully on top of the filling.

9. Decorate the appetizer itself with greens, and the dish with beautifully chopped tomatoes and peppers.

Salt in this dish should be absent, as it can spoil the delicate taste.

Eggs with red caviar should be filled with creamy cheese; when mixed with yolk, it will become tender.

To prepare this dish, it is best to take deep dishes, and serve on a large beautiful tray.

The contrast of the dish lies in the red caviar. It will not only become a decoration, but also a flavoring addition to the recipe.

Eggs will definitely win the hearts of even the most picky gourmets and become the highlight of your table.

Eggs with red caviar

If you do not like quail eggs, then this will be a chic alternative to them.

• chicken eggs - 10-14 pcs.;
• champignon mushrooms - 150 g;
• bulb - 1 pc.;
• spices;
• greenery;
• mayonnaise;
• Red caviar.

1. Boil eggs. Cooking time is seven minutes.

2. Cool under running water, clean.

3. Rinse mushrooms, finely chop.

4. Peel the onion, chop.

5. Heat the frying pan with oil, pour the onion and fry over medium heat until transparent. Add mushrooms, salt, pepper. Cook for another 3-5 minutes, then pour half a glass of water into the pan and cover with a lid. Turn the fire down to low.

6. After the liquid has evaporated, the mushrooms are ready.

7. Transfer the cooled frying into a bowl and beat with a blender.

8. Mix the mushroom mixture with the yolks by adding a little mayonnaise.

9. Stuff the eggs with a teaspoon or small fork.

10. Put red caviar and a sprig of parsley or dill on top.

Our eggs with red caviar are ready. We can start tasting.

Conclusion

In fact, you can stuff eggs with anything you want. This is a crushed liver with onions, and sprats, and even ham. The dish can be stored for a maximum of two days, then it is not suitable for consumption. Mayonnaise, as we said above, is best to take homemade, as it makes the filling more tender and airy. Eggs with red caviar will not only be a chic decoration for your New Year's table, but also an ordinary everyday feast. We recommend trying eggs in the style of "under a fur coat". To do this, make a sharp beat with a blender and fill the middle of the egg with it. This dish cooks much faster than a salad.

Stuffed eggs with red caviar are truly a delight in taste and color.

We wish you a pleasant appetite and new culinary discoveries!

A funny anecdote about a poor student instead of an epigraph:

In a restaurant, a student orders:
- Give me a glass of water and a crust of bread.
The waiter is surprised
- And it's all?
- Oh, okay, walk like a walk! A jug of water and a loaf of bread!

Quail eggs stuffed with cheese and red caviar

New Year's original recipe

The European feast is strikingly different from the festive feasts of hospitable Russia, prosperous Ukraine, and the hospitable East. In short, the traditions of the entire post-Soviet space are inviolably characteristic of the holidays to put on the table all the most delicious in a variety of quality and quantity. This is confirmed by numerous proverbs: “what is in the oven, everything is on the table with swords” (Russian), “the rich, the glad” (Russian), “brother of bread” (Ukrainian), “bread and salt and a robber humble” (Armenian), “Throw a pancake at a friend, and everything will go like clockwork for you” (Russian), “whatever you regret for a good friend, it will not work for you” (Georgian). Hence the custom to put on the festive table a lot of different dishes: both hot and cold. In a classic European feast, the most you will find is a couple of appetizers, one or two salads (usually served before the main course), and some type of hot meat and/or fish dish. Very different from us, right? And in our New Year's feasts, for example, they are famous for a variety of salads, hearty snacks and numerous other delights.
To your attention one of such festive highlights is quail eggs stuffed with cheese and red caviar.

Ingredients:
Quail eggs - 20 -30 pcs.
Hard milk cheese, mild - 180 -230 g,
Red salmon caviar - 130 g,
Homemade mayonnaise - up to 100 g,
Greens, sweet bell peppers and cherry tomatoes - to decorate the dish.

We boil quail eggs for no more than four to five minutes in boiling water (they cannot be digested, as this leaves the “special sweetness” of quail eggs). And we cool well in running cold water, then it will be easy to clean them. We clean and cut into halves, carefully separating the yolk from the protein. Put the yolks separately in a bowl and three cheese on a fine grater there. Cheese must be dairy, not salty and not spicy, but tender, creamy. We grind the yolks with grated cheese and add mayonnaise until a homogeneous mass is obtained. And with this filling we fill the halves of the proteins laid out on the dishes. It is not necessary to salt either proteins or cheese with yolks. The only salt in this dish is the salt in the mayonnaise, and of course, the presence of salt in the red salted caviar, which we carefully distribute on top of the stuffed eggs. The contrast of the base with red caviar is the purpose of this dish. Therefore, the taste of this dish will be so original and festive that no other dish can outshine it. It really is the highlight of your feast. Bon appetit and festive mood!

- a short New Year's anecdote about the tradition instead of an epilogue:

We have a tradition once a year to feed guests with last year's food. On the morning of the first of January.

I congratulate everyone on the upcoming New Year holidays.

The main ingredient of any recipe is the desire to please.

their loved ones, relatives, friends and tasty food.

If you are a little bored with the usual recipes for boiled eggs with stuffing, then I have a pleasant surprise for you. Meet: quail eggs stuffed with red caviar and cucumber. This dish is a very worthy competitor to ordinary stuffed chicken eggs, which are undoubtedly very tasty, but have not been a novelty for us for a long time.

Quail eggs with red caviar look much more spectacular and interesting, and they are prepared simply and quickly. Well, except that you need to be a little more careful and attentive: after all, we are talking about ingredients of a fairly small size.

Well, you don’t have to be scared right away, it’s not scary at all, it’s not difficult, but it’s very interesting and funny: what is the process, what is the end result. You can use this recipe as an idea - it is not necessary to cook eggs stuffed with caviar, there are many other fillings for stuffing eggs. But I’ll make a reservation right away: if we are talking about a festive recipe, then you won’t find a better one: it is red caviar that looks very presentable and solemn, as befits a dish prepared on the occasion of some important event.

Ingredients:

• 5 quail eggs;
• 70-80 g of red caviar;
• mayonnaise;
• fresh cucumber;
• greenery for decoration.

How to cook eggs stuffed with red caviar:

Hard-boiled quail eggs. This process is even faster than with chicken eggs: quail eggs are boiled in boiling water for only 5 minutes, and after this short time, both the protein and the yolk in them become hard. We cool the eggs and carefully clean, trying not to damage the surface of the protein. We cut the eggs in half.

On top of the flat part of the half of the egg, lay out a little mayonnaise, preferably homemade. Mayonnaise in this case is just a small addition to the main ingredients, it does not play a significant role, so do not overdo it.

The next step is very important. Using a teaspoon, spread the caviar on the halves of quail eggs with mayonnaise. Your task is to do this as carefully as possible so that the caviar does not fall, slide down and end up somewhere on the edge.

And again, jewelry work awaits us. To begin with, we will arm ourselves with a slice of fresh cucumber, cut into pieces corresponding to the size of quail eggs, and greens (dill, parsley, basil, etc.). And very carefully decorate each half of the egg with caviar with cucumber and herbs.

Now our task is to transfer the appetizer to the dish. Actually, that's all, you can serve it on the table.