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Medieval stuffed eggs
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4 hardboiled eggs
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
4 leaves fresh sage or 1 teaspoon dried
1 1/2 tsp. chopped parsley
1/2 sour apple (peeled and decored), grated
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pepper, salt to taste
1 Tbsp. applecider-vinegar
1/4 tsp. saffron
1 raw egg white
butter or oil
1/2 tsp. cinnamon and sugar (ratio 1:1) |
Preparation in advance: Peel the eggs, cut
them in half lengthwise. Take out the yolks and mash them with a fork, together
with the spices, herbs and grated apple.
If you want the stuffing to be very yellow you heat a tablespoon of vinegar, and
crush the threads of saffron in it. Add vinegar with crushed saffron to
the stuffing. Stuff the eggwhites.
Preparation: Stir the raw egg white with a fork. Roll the stuffed eggs through
the raw egg white, and fry them in a frying-pan with heated oil or butter. First
fry the eggs with the stuffing downward, after one minute turn them carefully to
fry the other sides. One minute more and they are ready to be served.
To serve: These eggs can be eaten either hot or at room-temperature. Sprinkle
just before serving with cinnamon and sugar. You can
surprise your family at Easter-breakfeast, serve the eggs as a snack, or as the
first course in a medieval menu.
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