Eggs are an affordable, useful and many favorite product. Now we will tell you another interesting recipe for their preparation and serving - eggs in minced meat. The dish comes out very tasty, original and looks great on the table.
Egg in ground meat in oven
Ingredients:
- beef - 400 g;
- onion - 1 piece;
- potatoes - 1 pc .;
- butter - 1 tbsp. a spoon;
- raw eggs - 2 pieces;
- boiled eggs - 8 pcs .;
- salt, pepper, spices - to taste;
- bread crumbs for crumbling.
Preparation
Cooking stuffing. For this, meat, peeled potatoes and carrots are passed through a meat grinder. Add 1 egg (raw) to the ground meat, salt, pepper, spices and mix well. Cooked eggs are cleaned from the shell, from the stuffing we form balls of a size larger than the egg and in each bead we put the egg in such a way that the forcemeat closes it from all sides. It is desirable that the thickness of the meat layer is not less than 1 cm. Each bead of mince is dipped in an egg and crumbled in breadcrumbs. We put the finished products in a mold, greased with butter, and bake in the oven for about 20 minutes at a temperature of 180 degrees. Eggs baked in minced meat, served for a table with fresh vegetables.
Quail eggs in Scotland
Ingredients:
- quail eggs - 12 pcs .;
- chicken mince - 350 g;
- egg of chicken - 1 piece;
- salt, pepper - to taste;
- sunflower oil for frying;
- flour for caving in.
Preparation
Quail eggs boil hard, give them a cool, and clean the shell. In the chicken forcemeat, drive in 1 egg, add salt, pepper to taste and mix. From the stuffing we form 12 tortillas, and in the middle of each we put 1 quail egg. We protect the edges so that the egg is closed on all sides with minced meat. Each ball is rolled in flour and fried in sunflower oil until a ruddy crust is formed. Quail eggs in mincemeat are especially beautiful in the cut. You can serve them both hot and cold.
No less interesting are the recipes for pickled and stuffed eggs - be sure to try to cook them in your kitchen.