Recipe: Eggs Stuffed with Beet Mousse step by step with pictures | Handy.Recipes

Eggs Stuffed with Beet Mousse

Cooked Eggs Stuffed with Beet Mousse

Nutritional Value

I'm probably not wrong to say that stuffed eggs are the world's snack!!! It's popular on every table. And at high feasts we serve quail eggs with caviar and at the most humble table of the average Russian family we will find eggs stuffed with tinned fish, ham, cheese, herring... and many other things. As the saying goes, whatever your imagination allows. My imagination today prompted such a variant. "A fun" a bright appetizer of squirrels stuffed with beet and herring and caviar mousse. Why are they green???? Look it up, the answer is in the recipe!!

Author of the recipe

Ingredients for eggs stuffed with beet mousse:


For the whites

  • Eggs - 6 units
  • Freshly squeezed juice (from spinach) - 100 ml

For stuffing

  • Egg yolk - 6 pcs
  • Beets (boiled, small size about 100-120g) - 1 pc
  • Onions (small onion, about 80-90 g) - 1 pc
  • vegetable oil (for frying)
  • Herring (lightly salted) - 1 pc
  • Pollack caviar (or capelin, salted without additives) - 2 tablespoon
  • Mayonnaise - 1 tablespoon
  • Freshly squeezed juice (lemon) - 2 tablespoon
  • Spices (salt and pepper to taste)

How to cook eggs stuffed with beet mousse step by step with photos


Finely chop the spinach, mince with a blender and squeeze the juice out of it through quadruple gauze

Hard boil some eggs and peel. Cut lengthways. Remove the yolk and put it in a bowl. Heat the spinach juice until it almost reaches boiling point. Dip whites of eggs into the hot juice and leave for 1 hour. They will turn a pale slate color.

For the mousse we cut the herring into fillets. If it's got caviar in it, that's perfect! The caviar will do the trick

Squeeze juice from a lemon

Chop the onion and fry in oil until it becomes light golden

In the blender bowl combine herring fillets and caviar, boiled peeled beets cut into pieces, lemon juice, egg yolks, fried onion and mayonnaise. Use a blender to turn it all into a homogeneous mousse. Add capelin caviar (pollock), mix. Taste on salt. More salt if needed. Pepper to taste. If the herring has caviar the amount of capelin caviar (pollack) can be reduced or eliminated altogether. Or you can use both of them. That's what I did!

Take the egg whites out of the spinach juice and dry them with a napkin. Put them on a plate

Pour the mousse into a piping bag and fill the egg halves. Voila!! Undoubtedly this contrast of crimson and lettuce colors will attract attention of your guests!!! And the ingredients are the most common! The only advice is that beet mousse has a good coloring effect. And if you fill the whites with mousse beforehand you will get an unappetizing violet rim on a green background. Stuff the eggs just before serving!. You can color the whites and put them in a container in the refrigerator. And also prepare the mousse beforehand and put it in the refrigerator. They can be stored in the refrigerator for up to 2 days. And before serving, simply fill the egg halves with mousse and serve!!!

Nutritional Value:

Whole Dish:
Calories
1991.5 Calories
Protein
192.8 g
Fat
189.3 g
Carbohydrates
29.7 g
100g:
Calories
141.2 Calories
Protein
13.7 g
Fat
13.4 g
Carbohydrates
2.1 g

Vegetable Oil, Mayonnaise, Beetroot, Onions, Spices, Eggs, Egg Yolk, Freshly Squeezed Juice, Herring, Starters, appetizers

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