Hidden Eggs
This recipe, as its name suggests, is a surprise. It consists of a ball of breaded meat and inside, surprise! Egg. This dish is ideal as a cover or a starter and the little ones in the house can help prepare these hidden eggs without problems.
Option 1: hidden eggs
Ingredients:
- 12 quail eggs (chicken eggs are also worth it)
- 2 sausages (minced meat is also good)
- 2 tablespoons of flour
- 1 egg (for breading)
- Bread crumbs
- Olive oil
- Pepper
- Salt
- Parsley
Process:
- Put salted water in a saucepan over high heat. When it boils, lower the heat and add the eggs. Leave them for about 5 minutes, until they are cooked.
- Mix the meat of the sausages (or the minced meat) with the flour, pepper, parsley and a pinch of salt and mix well until the ingredients are well incorporated.
- Peel the eggs and wash them to remove any remaining shells.
- Wrap the eggs with the meat and make balls.
- Beat the egg to bread and pass the balls through the egg and then through the breadcrumbs.
- Fry in olive oil over low heat. Serve hot.
Option 2: hidden eggs with turkey and chicken
Ingredients:
- 12 quail eggs
- 125 g minced chicken and turkey meat
- 1 beaten egg
- Bread crumbs
- Ground pepper
- Olive oil
- Salt
Process:
- Mix the two types of minced meat and season.
- Heat water in a saucepan with salt and when it comes to a boil, add the eggs. Cook for 4 minutes and remove them from the water. Immediately pass them under cold water to stop cooking and wait for them to cool completely before peeling them.
- Take a small pile of minced meat and spread it out so that there is a layer no more than 1 cm thick.
- Place a peeled quail egg in the center and cover it with more minced meat. Repeat the process with all the eggs.
- Go through beaten egg and breadcrumbs and fry the balls in plenty of very mild olive oil or sunflower oil, so that the balls do not take on the flavor of olive oil.
- Drain the oil well before serving.
Option 3: hidden eggs with prawns
Ingredients for 4 people):
- 6 chicken eggs
- 8 medium prawns
- 150 g of Serrano ham
- 150 g York ham
- 2 large potatoes
- Green peas
- black olives
- Green olives
- Roasted red pepper
- Fried tomato
- Mayonnaise
Process:
- Heat a saucepan with water and salt. When it boils, add the eggs and keep them for 10 to 15 minutes. Pass them under a stream of cold water to break cooking and wait for them to cool down before peeling them.
- Once cooled and peeled, cut the eggs in half and remove the yolks. Reserve them.
- In a round or oval serving dish, place the whites in as wide a circle as possible.
- Boil the potatoes with the skin in a pot with water and salt (about 15 minutes, until they are soft), peel them and cut them into small pieces.
- Place the potatoes following the circle of the eggs, on the inside of the circle.
- Boil the prawns and let them cool. Once cool, cut them into very small pieces.
- Cut the Serrano ham and York ham into very small pieces.
- Fill 4 egg halves with prawns, another 4 with Serrano ham and another 4 with York ham.
- In one half of the center of the pan, place the boiled peas and in the other half the hot fried tomato.
- Cover each egg with a tablespoon of mayonnaise and garnish with the green and black olives and the pepper.
- To make the mayonnaise, put an egg, a pinch of salt and a splash of vinegar (or lemon) in a blender glass. Pass the blender and without stopping beating, add sunflower oil little by little until the mixture thickens and does not admit more oil.
- Serve cold.
