Stuffed Purple Eggs

Stuffed Purple Eggs

40 min
Medium
1 serv.
194 g / 1 serv.

Rating

Average rating:—

Description

An original appetizer: eggs marinated in beetroot broth with a delicate filling of sprats and cream

  1. Boil the egg hard (8-10 minutes), cool and carefully peel the shell without damaging the white.
  2. Peel the beetroot, grate it on a fine grater and pour 100 ml of hot water. Bring to a boil and cook for 5 minutes.
  3. Add vinegar, sugar, cloves, peppercorns and bay leaf to the beetroot broth. Stir until the sugar dissolves, remove from heat and let cool until warm.
  4. Place the peeled egg in the marinade so that it is completely covered with liquid. Leave for at least 15 minutes (longer for a more intense color).
  5. Take the egg out of the marinade and pat dry with a napkin. Cut in half lengthwise and remove the yolk.
  6. Mash the yolk with a fork. Remove the backbone from the sprat, add to the yolk and mash into a homogeneous mass.
  7. Pour in the cream and mix the filling until creamy.
  8. Fill the white halves with the filling, heaping it up.
  9. Sprinkle with finely chopped green onion and serve.
370
190 kcal / 100 g
kcal
18.7 g
9.6 g / 100 g
Protein
15.2 g
7.8 g / 100 g
Carbohydrates
26.0 g
13.4 g / 100 g
Fats