Stuffed eggs. simple recipes for a festive table with cod liver, mushrooms, crab sticks, cheese, garlic, mayonnaise

Stuffed "Borovichk family"

Ingredients

• Eggs - 10 pcs;
• Carrots (small) - 1 pc;
• Champignons - 250 g;
• Onions - 1 pc;
• Mayonnaise - 2 tablespoons;
• Butter - 3 tablespoons;
• Black pepper - to taste;
• Salt to taste;
• Salad - 1 bunch.

Cooking stuffed eggs

Cook hard-boiled eggs, place in cold water for 10 minutes, peel.
Carefully cut off the sharp part of the egg - these are the future "caps" of the boletus.
We brew very strong tea in a saucepan.
Boil the spicy parts of the eggs in tea for 5-6 minutes. They turn brown.
Carefully, trying not to damage, remove the yolks from the remaining parts of the eggs.
Chop the champignons and onions very finely, rub the carrots.
Fry all the ingredients in a pan with the addition of butter over low heat.
Mix with mayonnaise, add salt and pepper.
We fill the white halves of the eggs.
We wash the salad.
Lay out the salad beautifully on the dish.
Set the halves of the stuffed eggs ("legs") on the lettuce leaves with the tip up, cover with brown "caps".

Permanent address of the recipe "Eggs stuffed with pickled mushrooms":

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Stuffed eggs with dried mushrooms

Dried mushrooms can be an excellent alternative to fresh mushrooms. It will take a little more time to prepare such a snack, because they need to be soaked first.

Ingredients composition

• 4 chicken eggs;
• 1 bag of black tea;
• 180 g dried mushrooms;
• 90 g cream, sour cream or mayonnaise;
• onion;
• 50 g butter;
• a pinch of salt;
• black pepper, spices;
• fresh herbs: dill, parsley, lettuce.

Step by step cooking process

1. Dried mushrooms should be left in boiling water for 60 minutes. Next, rinse the mushrooms with running water and cook for about 30 minutes in salt water. Next, the mushrooms must be removed from the water, dried and finely chopped.
2. Boil 4 eggs, chill in ice water and peel them. Next, you should carefully cut the eggs near the narrow end, forming a "hat", then free the eggs from the yolks with a teaspoon. Then the cut off caps need to be boiled together with a tea bag for about 4 minutes. They will turn a noble brown color, imitating a mushroom cap.
3. Onions need to be peeled and chopped. In a preheated frying pan, fry the onion until brown in butter, add the mushrooms and simmer over low heat until tender. When stewing, excess moisture will evaporate from the mushrooms. Next, the overcooking should be left to cool for 30 minutes.
4. The resulting mass must be transferred to a blender, add the remaining yolks, cream, finely chopped dill and parsley to it, add salt, pepper and spices. Then you need to beat all the products well with a blender.
5. Next, you need to put the filling in the eggs just above the edge.

How to serve a dish

You need to put lettuce leaves on a plate, place mushroom "legs" on it and cover with brown caps. Appetizing mushrooms are ready.

Useful Tips

The key to the beautiful appearance of stuffed eggs lies in their proper cooking. To do this, you need to follow some simple rules:

This product must not be digested. To prevent a green border from appearing around the yolk, their stay in cold water should not last longer than 10-12 minutes. Longer boiling times may cause the yolk to become tough;
So that the shell is well separated from the protein, and the surface is smooth on all sides, hot eggs are dipped in cold water

If the product is fresh enough, then the shell must be carefully pierced from the side of the blunt end and rolled, for example, on a table;
To make the proteins filled with the filling more stable, the bottom of each half must be cut off a little carefully.

Stuffed eggs are a simple snack that is easy to prepare. Do not be afraid to experiment, this way you can make the look of egg boats more interesting if you paint them with food colors or, for example, fry them in breadcrumbs.

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Eggs stuffed with pickled mushrooms

This recipe reduces mushroom handling to simply chopping and sautéing them with onions. You don't even need to wash!

Grocery list:

• egg - 5 pcs.;
• pickled mushrooms - 150 g;
• onions - 2 heads;
• sunflower oil - 15 ml.;
• sour cream - 50 g.;
• parsley greens - 5 g;
• salt pepper.

Quantity: 10pcs

Cooking time: 20 min.

Cooking process

1. Boil eggs hard-boiled, cool.
2. Cut into two halves.
3. Cut the onion into small cubes, chop the mushrooms smaller, fry in oil until the onion is transparent.
4. Put the yolks separated from the proteins to the slightly cooled mushrooms with onions. We fill with sour cream.
5. Mix and salt.
6. Fill the halves of the eggs with the mixture.

And in pursuit:

There will be much more filling than in traditional stuffed eggs, so we fill the boats heartily. And we just spread the rest of the mixture on sandwiches and eat for breakfast.

The recipe will come in handy after Easter, when surplus colored eggs need to be urgently used.

How can the filler be improved? Add to the pickled mushrooms, for example, finely chopped bell pepper, in the minced meat with champignons - a little bit of mustard. And you can also red caviar - for a walk, for a walk! However, it will be appropriate and very solemn to decorate each stuffed boat with a small amount of caviar.

Well, in order to finally surprise your guests, you can stuff not chicken, but quail eggs - this is very exquisite, but it will take longer.

We completely forgot about salted and frozen mushrooms. You can also make stuffing from them. Only frozen mushrooms should be thawed, and all the water should be drained from them.

The choice is great. And if the appetite has not come yet, it will rise in the cooking process. Enjoy!

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How to cook delicious mushroom eggs

Holiday recipes can be used on regular weekdays as well. The abundance of filling options will easily transfer the dish from a delicious appetizer to the main one, and the originality of the presentation will not leave anyone indifferent.

There are many options for fillings: fish, meat, liver, vegetable. With cheese, sour cream, mayonnaise. With sauce, with gravies, with garlic, onions and herbs, in general, as far as your imagination suffices. Each of these recipes uses egg yolks, so there is no waste in this dish, everything will go for the future.

For the most cheerful and resourceful, we provide a video recipe for assorted stuffed eggs. Five different fillings in one dish:

Today, from all this variety, we prepare a delicious meal from eggs with mushroom filling, an excellent recipe for lovers of forest friends, and an unusual serving of the dish will add to its appetizing.

How to serve the dish

Such a dish looks beneficial on a plate of greens, the eggs themselves must be turned into boletus with a leg and a hat, decorated with mayonnaise or sauce. Boiled chicken protein hats can be of any color: brown, golden, red, red, for which there is enough imagination. To do this, they must be boiled in tinted water with tea or onion husks, beets, and so on, depending on the shade you choose.

Another option for making hats is fresh tomatoes, in combination with white mayonnaise dots, impromptu fly agarics are obtained. And, of course, real caps of champignons or other mushrooms on a stem of stuffed eggs, a very original dish that will decorate any table.

A very simple, but no less tasty option is boats: a boiled egg cut in half. Fast, satisfying, and for a beautiful presentation, you can decorate with herbs, large slices of mushrooms, or, if you have medium-sized mushrooms, then they will look good on top of the filling as a whole.

Classic recipe

How easy is it to make stuffed egg and mushroom masterpieces? The answer to this question will be provided by a classic recipe for the dish.

Product set:

• mushrooms;
• several chicken eggs;
• butter, vegetable or butter;
• bulb;
• raw carrots;
• fresh herbs;
• mayonnaise;
• spices.

For cooking:

1. We wash the eggs under running water, set to cook.
2. Peel the onion, cut into cubes, fry until golden brown in a pan with butter.
3. We clean the mushrooms, wash them thoroughly, remove all stains, cut off the end of the legs. Chop finely and fry with the onion. Excess moisture should come out of the mushrooms, but do not overcook, the filling should be juicy.
4. Cool the boiled eggs in ice water for better shell separation. When they have cooled down, carefully peel and cut each testicle in half. Remove the yolk with a teaspoon into our filling. Egg blanks are ready.
5. Salt and pepper the mushroom mass with onions and yolks, add mayonnaise, herbs if desired, send to a blender. The filling should be uniform.
6. We fill the halves of the proteins with the filling using a teaspoon, beautifully lay out on a prepared dish or plate. Sprinkle with finely chopped herbs on top, serve.

Eggs stuffed with mushrooms "HOME COOKERY AND RECIPES

Stuffed eggs with mushrooms is quite a pleasant and tasty snack made from eggs and mushrooms. Eggs stuffed with mushrooms will decorate any table. This is both a delicious mushroom dish and not an ordinary egg dish.

As a rule, to stuff eggs, I cook minced mushrooms using white (boletus), chanterelles, boletus, flywheels and other forest mushrooms, but you can also take champignons. In winter, instead of fresh mushrooms, I use frozen or dried mushrooms.

For stuffing eggs, you do not need a lot of products, except for eggs and mushrooms, you only need onions. If you wish, following the highlighted links, you can see photos and step-by-step recipes for other delicious mushroom and egg dishes, or choose other delicious dishes to your liking in the "Headings" section and get a lot of useful information at the same time.

Now let's get back to cooking stuffed eggs.

Eggs stuffed with mushrooms, recipe

I will start with 7 eggs, so to prepare stuffed eggs I will need:

Chicken eggs - 7 pieces;

Onions - 3 pieces;

Fresh frozen forest mushrooms - 200 - 250 grams (you can replace with fresh mushrooms, including champignons, or take dried mushrooms);

Sunflower oil for frying mushrooms and onions;

Mayonnaise.

How to cook stuffed eggs, a step by step recipe with a photo

To cook eggs stuffed with mushrooms, you need to boil the eggs, peel them, cut them into two parts, prepare the mushroom stuffing (mushroom stuffing) and stuff these halves of the eggs with it.

And now a step-by-step recipe with a photo

I have frozen fresh mushrooms, I put them in the microwave and defrost them. When the mushrooms are thawed, I wash them under water, put them in a saucepan, fill them with water, add salt and set them to cook for 1 hour. When cooking, I remove the resulting foam with a slotted spoon.

If you have fresh wild mushrooms, then their preparation is similar to the preparation of fresh frozen ones, only they do not need to be defrosted.

Cooking champignons does not require pre-boiling, they only need to be cut and fried.

Dry mushrooms must first be soaked in milk for 4 - 5 hours, and then boiled in the same way as fresh or frozen mushrooms.

While the mushrooms are boiling, I put the eggs in another pan to boil.

I dip the eggs in boiling water and boil them hard-boiled for about 7 to 8 minutes, although to boil the eggs hard-boiled, you can initially put the eggs in cold water and also cook for about 7 minutes after the water boils.

Pour boiled eggs with cold water and refrigerate. While the eggs are cooling, I peel the onions. Of the seven eggs, I specially took 6 homemade and one store (it is white).

After cooling, I clean the eggs from the shell, and cut the peeled eggs lengthwise into two halves.

I take out the yolk from each half of the egg and put it in a deep plate. I hope you noticed how the yolks of homemade eggs differ from the store eggs.

I knead all the egg yolks well with a fork.

After an hour, I discard the already boiled mushrooms in a colander and let them cool.

While the mushrooms are cooling, I cut the onion into small cubes. Finely chop the cooled mushrooms with a knife. You can, of course, pass them through a meat grinder, but I prefer the mushrooms to be cut into small pieces. It tastes better this way.

Then I pour the chopped onions into the pan.

I fry the onions with the mushrooms for another 10 minutes, also stirring so that the onions do not burn.

I cool the finished fried mushrooms with onions and transfer them to a plate with yolks.

I add mayonnaise to the resulting mushroom mince and mix everything well.

With the resulting mushroom filling, I stuff the halves of the eggs, from which I previously took the yolks for the mushroom mince. I put the filling (minced mushroom) with a teaspoon in place of the yolk in the form of a pea and get eggs stuffed with mushrooms.

Put the finished stuffed eggs with mushrooms on a plate. If desired, the stuffed eggs can be garnished with chopped dill or parsley on top.

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Recipe for cooking eggs stuffed with mushrooms and carrots step by step

I would like to invite you to try the eggs stuffed with such a filling as pickled mushrooms and carrots in Korean. So, prepare the necessary foods. Chicken eggs need to be boiled "hard-boiled", cooled, peeled, rinsed under running water to remove shell residues.

Cut the chicken eggs into halves. Gently remove the yolks with a teaspoon or coffee spoon.

Mash chicken yolks with a fork.

I used champignons as pickled mushrooms, but pickled oyster mushrooms, chanterelles, honey mushrooms are also perfect. The champignons should be finely chopped with a knife.

Korean carrots are also finely chopped into pieces.

Mix mashed chicken yolks with pickled mushrooms, Korean carrots and mayonnaise. Ground black salt and pepper to taste. You can add finely chopped parsley, dill, or green onions. Mix thoroughly. The filling for stuffing is ready. Taste, correct.

Fill the protein baskets with the minced meat and serve, you can decorate with Korean-style carrots and herbs. Bon Appetit! Serve freshly prepared. If you plan to prepare a snack in advance, then there is one piece of advice. Tie the protein baskets empty in a plastic bag, cover the filling tightly with a lid and store everything in the refrigerator until the desired time.Stuff directly in front of the table, then the eggs will look fresh, not chapped.

Analyzing a dish based on ingredients

product
proteins
fats
carbohydrates.
kcal

Egg
35
32
2
432

Marinated mushrooms
2

1
12

Korean carrots
1
4
5
56

Homemade mayonnaise
1
15
1
142

Salt

Ground black pepper

3

total in the dish:
39
51
9
645

in just 1 serving:
8
10
2
129

in just 100 grams:
10
13
2
160

recipe author:

Views: 3891

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How to cook mushroom stuffed eggs

This dish appeared in the distant sixteenth century, but then it was considered a delicacy that was not available to mere mortals. In the twentieth century, the situation changed, and already every housewife could prepare such an appetizer for a festive or everyday table, and thanks to the fact that eggs are ideally combined with any other products, many fillings have appeared, including mushroom ones.

If you stuff the eggs with mushrooms and yolk, you get a delicious and satisfying snack, as they say "in a feast and in the world." So that the filling in protein boats is not dry, you need to finely chop all the ingredients and add mayonnaise or sour cream to the minced meat.

Cooking eggs stuffed with mushrooms and yolk, step by step:

The first step is to rinse the eggs in cold water and cook them. To prevent them from being digested, 10 minutes after the water boils, they must be removed and put in ice water for cooling;
While the stuffing product is boiling, you need to do the stuffing. For her, in a deep frying pan with vegetable oil, you need to fry the chopped onions and grated carrots for several minutes;
Then send clean chopped mushrooms to the pan. Fry everything for about 25 minutes

Grind the fried filling with a meat grinder or blender;
Remove the shell from the cooled eggs, cut each into two halves, carefully remove the yolks. Mash this filling ingredient with a fork or grate on a fine grater and combine with a ground mass;
Coax the filling with mayonnaise, add salt and spices

Greens can also be added to the filling or sprinkled with a ready-made snack;
Fill the protein halves with the finished filling, decorate to your liking and the dish is ready.

Eggs stuffed with dry mushrooms recipe with step by step photos

An excellent New Year's snack is eggs stuffed with dry mushrooms. This dish is spectacular, unconventional and truly festive. The aroma and taste of the food will conquer and impress guests and family members from the first bite. The combination of mushrooms, yolks and fried onions is simple, but very appetizing and satisfying.

What is put in eggs stuffed with dried mushrooms

The composition of the filling for protein boats is not very diverse. As a rule, in addition to boiled mushrooms, the following components are added to the crushed yolks:

• garlic;
• fried onions, carrots;
• mayonnaise / sour cream;
• hot spices;
• hard cheese;
• red caviar.

How to decorate a snack

Decorate a cute meal with the following products:

• fresh herbs (onion feathers, dill / parsley sprigs);
• olives / olives;
• pickled cucumbers;
• sweet yellow / red pepper;
• patterns of bright spices.

Methods for preparing stuffed eggs with dry mushrooms

Dried mushrooms are soaked in cold water for an hour, then it is drained, washed under running water.

Boil for forty minutes an hour and cool in a colander.

Eggs are boiled hard-boiled (ten minutes after boiling) with salt (1 tsp). This will make them easier to clean. After cooling, remove the shell and cut into halves.Along or across - it doesn't matter. Remove the yolks and grind with a fork in a separate bowl.

Mushrooms are finely chopped. You can twist them in a meat grinder, grind with a blender.

Depending on the composition of the dish, grated garlic, spices and mayonnaise are added to the fungi and yolks. Stir and fill with the protein mixture.

You can add fried onions or sautéed carrots. As well as components from the list above.

The resulting boats are cooled in the refrigerator, covered with cling film so that extraneous odors are not absorbed. Decorate to your liking.

The subtleties of cooking eggs stuffed with dried mushrooms

1. The eggs must be hard boiled. In order for the shell to separate well, it is advisable to take eggs from a week ago and cook them with the addition of salt.
2. Dried mushrooms should be squeezed out before chopping so that there is no excess moisture.
3. Be sure to add spices to the appetizer, otherwise it will come out bland.
4. You need to decorate before serving so that the decor does not wind up.

Unusual recipe for eggs stuffed with dry mushrooms

Soak dried mushrooms (50 g), boil and cut as small as possible.

Take five eggs, boil them hard boiled. We will clean it after cooling. Cut off a sharp tip from each (one third of an egg). Take out the yolks and place them in a bowl.

Place the cut-off hats in a cool black tea infusion. Let it boil for ten to fifteen minutes. They should turn brown.

Stuff the white legs with yolk with garlic (2-3 cloves), dry mushrooms mixed with mayonnaise. Let's not forget about the spices. You can add dill (fresh), paprika or cheese. Cover with brown hats and place boletus on lettuce leaves or parsley sprigs.

After cooling down, we will serve on the New Year's table 2018.

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Eggs stuffed with dried mushrooms: recipe

The recipe will help to surprise loved ones with a new dish - an appetizer of stuffed eggs with dry mushrooms. It is possible to add cheese, sour cream or cream, mayonnaise and garlic to your taste. A special serving in the form of boletus mushrooms will decorate your dish.

Ingredient List:

• a few fresh chicken eggs;
• black tea;
• dried mushrooms;
• sour cream;
• onion;
• butter;
• spices;
• dill or parsley.

Step-by-step cooking:

1. Soak the mushrooms for an hour in boiling water, rinse well, cook for another 30 minutes in salted water.
2. We put the eggs to boil, after washing, especially homemade ones. After welding, cool completely in cold water.
3. We heat the butter in a frying pan, fry the finely chopped onion in it until half cooked.
4. Dry the soaked mushrooms, chop finely. Simmer with onions to remove excess moisture.
5. The cleaned testicles must be cut near the narrowest point to form the cap of the boletus. We cook all the hats for five minutes along with a black tea bag until brown.
6. The rest of the testicle (the leg of our boletus) is freed from the yolk with a teaspoon.
7. We send the stewed mushrooms with onions to a blender, salt, pepper, mix with yolks and cream. Beat the resulting mixture in a blender, the filling is ready.
8. We fill our legs with filling.
9. To serve, we line a plate with herbs and beautifully distribute the boletus legs over it. We cover our legs with brown hats, an appetizing meadow is ready.

Useful Tips

• For the preparation of stuffed eggs, it is recommended to use eggs that are not very fresh. After boiling, it is easier to peel them from the shell;
• It is not recommended to freeze the finished dish. After thawing, the egg white becomes unusable. You can only freeze the filling;
• A pinch of salt or vinegar will help preserve the integrity of the shell during cooking.
• Eggs can be boiled in advance to prepare a snack. If the shells are not cracked, they can be stored in the refrigerator for several days.
• For originality, it is recommended to dye the squirrels in different colors. Beet juice will give a pink or purple hue, carrot juice orange, and onion skins brown.
• You can add brightness to the finished dish by decorating it with grains of red caviar, pomegranate or cranberries.
• Any recipe uses mayonnaise. It can be replaced with sour cream or homemade sauce.

Recipe for Eggs with Mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "Eggs with mushrooms".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

The energy value of Eggs with mushrooms is 79.2 kcal.

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the "My Healthy Diet" application.

Eggs stuffed with mushrooms and cheese

Mushroom filling for stuffed eggs, often, in addition to boiled yolks and fried (or pickled) mushrooms, includes only vegetables - onions and garlic, but there is another very tasty combination: the listed ingredients plus cheese. When using different types of hard cheese, the final taste of the snack can vary significantly.

For eggs with cheese and mushroom filling you will need:

• 10 hard boiled chicken eggs;
• 180 g of any hard cheese;
• 350 g fresh champignons;
• 140 g onions;
• 12 g garlic;
• 90 g or mayonnaise to taste;
• salt and spices.

This version of the filling does not take very long to prepare, so all the stages of creating a snack will be kept within a time interval from 40 to 50 minutes.

The calorie content of every 100 grams of stuffed eggs will be 159.6 kilocalories.

Cooking sequence:

1. Boil the mushrooms in salted water until tender and cool. After that, pass them through a meat grinder along with peeled onions;
2. Hard cheese, yolks extracted from protein and grate garlic on a fine grater. Combine these ingredients with mushrooms and onions, mix, season with mayonnaise and spices to taste. If necessary, salt the mass (the taste of some types of cheese can be so rich that salt and spices are not needed);
3. Fill the white egg whites with the mixture. The finished snack can be sprinkled with finely chopped dill or cheese shavings on top.

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Stuffed Quail Eggs Recipe

The secret of this recipe is that stuffed quail eggs will be baked in the oven in champignon hats with cheese, and there will also be hunting sausages, an intriguing composition. Since the testicles themselves are very small, inconvenient in terms of filling, we stuff the mushrooms with them, which in combination with cheese will give a unique, original taste.

Products:

• large champignons - 9 pieces;
• nine quail eggs;
• hard cheese - 50 gr;
• hunting sausages - 2 pieces;
• onion - 1 piece;
• vegetable oil;
• butter;
• fresh herbs;
• sour cream;
• salt and pepper to taste.

A detailed video recipe for cooking:

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