Subject: Russian Stuffed Eggs
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 14 2000 - 03:05:59 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Brenda Belair:
While vacationing in Cuba I went on a tour on horseback in the
mountains on the southern side. During this tour we stopped at a
farmhouse for coffee and to meet some of the local farmers. They
invited us into their home and allowed us to tour the farm. In a
carefully tended yard was a large yucca plant. On each spike was an
old egg shell. Being quite curious I asked the owners what this was.
In a limited English vocabulary I was able to pick up only two words:
egg plant!
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T O D A Y ' S R E C I P E
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In the United States, stuffed eggs are usually highly spiced, or
"deviled" with mustard or cayenne pepper, but in Russia they favor a
more subtle savory filling.
Russian Stuffed Eggs (Farshyrovannye Iaitsa)
3 Tbs (45 ml) butter or margarine
1 medium onion, finely chopped
3 Tbs (45 ml) bread crumbs
8 - 12 hard-boiled eggs, peeled
2 Tbs (30 ml) finely chopped fresh dill
1 Tbs (15 ml) finely chopped parsley
2 Tbs (30 ml) mayonnaise
Salt and freshly ground pepper to taste
For the sauce:
2/3 cup (180 ml) mayonnaise
1/3 cup (80 ml) sour cream
1 Tbs (15 ml) finely chopped fresh dill
Salt and freshly ground pepper to taste
Heat 1 tablespoon of the butter in a skillet over moderate heat and
saute the onion until golden but not brown, about 5 minutes. In a
separate skillet over moderate heat, melt the remaining butter and add
the bread crumbs. Saute until golden, about 3 minutes, stirring
frequently. Cut the eggs in half lengthwise and scoop out the yolks.
Mash the yolks with a fork and add the onion, bread crumbs, dill,
parsley, mayonnaise, salt and pepper. Fill the egg whites with the
yolk mixture using a piping bag or spoon. Combine the ingredients for
the sauce and mix well. Serve the eggs chilled or at room
temperature, with the sauce served on the side. Serves 4 to 6.
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