Stuffed Purple Eggs
Vitamin B12
silicon (Si)
Omega-3
Vitamin D
selenium (Se)
cobalt (Co)
Description
An original appetizer: eggs marinated in beetroot broth with a delicate filling of sprats and cream
- Boil the egg hard (8-10 minutes), cool and carefully peel the shell without damaging the white.
- 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.
- 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.
- 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).
- Take the egg out of the marinade and pat dry with a napkin. Cut in half lengthwise and remove the yolk.
- Mash the yolk with a fork. Remove the backbone from the sprat, add to the yolk and mash into a homogeneous mass.
- Pour in the cream and mix the filling until creamy.
- Fill the white halves with the filling, heaping it up.
- 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
3.4 g
1.8 g / 100 g
Ash
2.1 g
1.1 g / 100 g
Fiber
66.7%
Water
12.1 g
6.2 g / 100 g
Sugars
0.4 g
0.2 g / 100 g
Starch
1.72 g
0.88 g / 100 g
Omega-3
5.3 g
2.73 g / 100 g
Omega-6
5.9 g
3.0 g / 100 g
SFA
