An intriguing stuffed egg dish from Ottoman cuisine in which the white of a boiled egg is hollowed out and refilled with a mixture of the yolk, cheese, and spices, then lightly fried. Adding a different touch to breakfast tables, this recipe can also be served as a meze.
Boil the eggs in boiling water for 10 minutes, then transfer to cold water, peel and cut in half.
Remove the yolks and mash them together with the white cheese, parsley, salt and black pepper, being careful not to tear the egg whites while emptying them.
Fill the egg whites with the mixture and join the two halves together, making sure they close tightly.
Coat the stuffed eggs in flour, beaten egg and breadcrumbs, then fry in hot oil until golden.
Important: be careful not to tear the egg whites when hollowing them out, thin spots may fall apart while frying. Caution: make sure the oil isn't too hot, otherwise the coating will brown before the inside heats through. Allergen: contains egg and dairy product (cheese), the flour coating contains gluten.
If you let the stuffed eggs sit in the refrigerator for 10 minutes before frying, the filling firms up and the risk of falling apart during frying decreases. Squeezing a few drops of lemon over them before serving lightly refreshes the flavor.
Admin DadaGastro · verified in test kitchenTarifte glutensiz un kullanılabilir mi acaba? Dondurucuda saklanabilir mi, yoksa taze mi tüketilmeli? Pişirme süresi fırın tipine göre değişir mi?
Fırın tipine göre süre birkaç dakika değişebilir, gözünüzle takip edin.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.