Black eggs stuffed with tuna and cod roe
Description
The appetizer is quick and easy to prepare. Making eggs like this is very simple; you only need to follow the rules for boiling eggs so the result turns out well. You can use any filling for the eggs to suit your taste. Serve the appetizer.
Instructions
- 1
Step 1
The eggs should be at room temperature so they cook without cracking. Add a teaspoon each of regular vinegar and salt to the cooking water so the shells peel easily and the whites stay intact. Lower the eggs into the water with a spoon, carefully, so they don't crack. It is recommended to gently stir the eggs for the first couple of minutes of cooking so the yolk settles in the center of the egg. Boil the eggs for 10 minutes, then cool them in cold water.
- 2
Step 2
Carefully peel the eggs and place them in glasses. Pour Modena vinegar over them so it completely covers the eggs. I added a little salt and sugar to the vinegar. You need to place a weight on top so the eggs do not float. I used small tomatoes. Put the eggs in the refrigerator to marinate for about 24 hours. During marinating, turn the eggs for even coloring.
- 3
Step 3
Remove the cooked eggs from the vinegar. The vinegar can be reused—pour it into a separate bottle, refrigerate it, and use it first next time. Carefully cut off the tops of the eggs and remove the yolks. For the filling, thoroughly mash the yolks with a fork together with the mashed tuna and cod roe. Add finely chopped green onion, grain mustard, and cream cheese, and mash well again. Season with salt and pepper to taste and mix.
- 4
Step 4
For stability, trim the bottom slightly. Fill the egg by piping the filling from a piping bag or a bag fitted with a star tip in a spiral. Garnish with herbs and thin slices of lightly salted salmon. Serve as a cold appetizer.