Stuffed goose eggs

To start, we boil eggs in salted water and leave them for about 20 minutes from the moment the water started to boil.

After 20 minutes, take the eggs off the heat, drain the water from them and pour the cold water, and let them cool for about 10 minutes and if they cool, they peel even more easily. After they have cooled, clean the eggs and cut them in half with a knife. Remove the yolks and put them in a bowl.

Using a fork, pass the yolks then add the pate, grate the onion and a tablespoon of mayonnaise and then mix with the mixer until you get a paste and add salt and pepper to taste. With this paste we fill the egg whites and decorate.

After decorating them, I put in a plate prepared mayonnaise (2 egg yolks, mustard and oil) and then place the eggs. Then put in the fridge for at least an hour and then serve.

Egg filling stuffed with bulgur

Necessary ingredients

  • 4 eggs
  • a tablespoon of olive oil
  • a little vinegar
  • dried basil
  • salt and pepper
  • 1/2 red onion
  • one tomato
  • 50 g bulgur

Method of preparation

Put the bulgur in a bowl and cover with boiled water. Leave it for 2-3 minutes, during which time it will swell. Peel a squash, grate it and put it in hot water for 2-3 minutes, then cut it into small pieces.

Allow the bulgur to cool, then add the chopped onion and basil. Add the boiled egg yolks and mix well. Add salt, pepper, olive oil and vinegar and fill the boiled egg halves.

Stuffed goose

If there is a rumor in the village that commercial chicken is not healthy, then let's try something else! How to prepare a stuffed goose:

1. The bird is cleaned very well, possibly burnt on the stove flame and dried.

2. Prepare the filling by mixing finely chopped onions with diced liver, minced meat and bread crumbs. The mixture is moistened with milk, mixed and the taste of salt and pepper is matched. Fill the goose and sew with food string.

3. Grease the baking tray with a little butter, place the goose, grease with the rest of the melted butter and add the chopped carrots and leeks. Put it in the oven for an hour, then pour the wine and let it bake for another hour, sprinkling it periodically with sauce from the tray.

4. 20 minutes before the end, remove the bird, cut into the & # 8222V & # 8221 chest, sprinkle with sauce from the pan and put back in the oven until nicely browned.

We always have a lot of uneaten red eggs left after Easter, but it's a shame to throw them away. So, better yet, we turn them into stuffed eggs in all sorts of combinations!



a teaspoon of fresh butter

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs, peel them and cut them in half lengthwise. Remove the yolks and mix them with the goose liver, then add the butter, salt and a teaspoon of Vegeta spice, all competing for an enticing taste. With this composition fill the egg halves, which are placed on a plate on a layer of lettuce with mayonnaise.



150 grams of smoked sheep curd
1 avocado

Method of preparation: Grate the curd and mix it with the mashed egg yolks, then add the avocado paste, type guacamole (drizzle with fresh lemon juice, 2 egg yolks, salt and pepper to taste), with which you will get a tasty consistent filling. Finely chop the green onion, add it to the filling and season with salt, pepper and. Fill the eggs with the resulting composition.



a few lettuce leaves

Method of preparation: They are preparing as before. Replace the cucumbers in vinegar with stewed and finely chopped mushrooms.



1 teaspoon fish paste (anchovies)

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs. After they have cooled, they are cleaned and cut lengthwise. Carefully remove the yolk from the egg whites, without the egg whites breaking. Put the yolks in a bowl, add the butter and a teaspoon of fish paste. All these are rubbed well until a homogeneous paste is obtained with which the egg whites are filled. Place on a plate and put lettuce leaves around.



Method of preparation: Prepare the six eggs as before. Rub the yolks given through the sieve with the mustard, the raw yolks, salt, oil poured little by little, like mayonnaise. Separately, wash and clean the sardines from the bones, cut a few capers very finely and 2-3 small cucumbers in the vinegar. Mix all this with half of the mustard sauce and fill the egg halves. A cap is placed on each egg. the remaining sauce is poured into a plate, and the eggs are carefully placed on top. Put lettuce leaves or slices of moon radish all around.



100 grams of poultry or ham

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs after they have cooled, clean them, cut them in half wide and cut a little from the rounded ends, so that the eggs can stand like glasses. Remove the yolks and divide in two. Half is passed through a sieve and mixed with a tablespoon of mustard, raw egg yolks and a pinch of salt. Add the oil, pouring a little and stirring constantly, until the sauce is ready. The yolks left aside are rubbed well with boiled or roasted poultry or ham, given through the mincer. Add the finely chopped cucumbers and a tablespoon or two of the sauce prepared before. Add salt and pepper to taste. Fill the eggs with this tip. Pour the sauce into the plate with which they will be served at the table, and place the stuffed egg halves on top. Put lettuce leaves or chopped asparagus around.

  • 4 eggs
  • 80 g canned tuna
  • 1 tablespoon mustard
  • 2 tablespoons mayonnaise
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped onion
  • salt and pepper to taste
  • 8 capers
  • black sesame seeds for decoration

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Chop the meat together with the onion and carrot, add the egg, salt, spices, 2-3 tablespoons of broth (tomato paste & ndash if you have, if not, use tomato juice to boil), greens and mix well with a spoon. wooden.

Trick: If the composition is thin, add 2-3 tablespoons of cornstarch and mix.

Beef leaves are scalded in salted water and rinsed well with cold water, squeezed. Pack round or long sarmalute, of the desired size. At my grandmother's, on the Barlad line there are villages where the sarmalutes are round, small, an idea bigger than the cherries. I make them long and not very small, about the size of a little finger and a little thicker.

Ideally, the sarmales should be boiled in a pot of tuci, on a baking sheet or on a hob, or in a clay pot. It also goes in the pan on the stove. & # 128578 Place a layer of leaves on the bottom, then place the cabbage rolls in a circle, row by row, until finished. Among the layers of sarmalute are placed sprigs of celery, dill and thyme, chopped tomatoes or tomato juice. Put another layer of leaves on top to cover well. It is filled with water just enough to cover the sarmalutes and it is ideal to put a weight on top, a saucer, to keep the sarmalutes covered with liquid.

Put them on the fire or in the oven and let them simmer until they boil and then reduce the heat. It is ideal to stay at least 3 hours on low heat. Taste the sauerkraut and when the leaf is soft, add a cup of borscht or white wine to increase it. If you don't have it, lemon juice works. Remove the lid and let it brown a little (if they are in the oven). I made them in a clay pot, I boiled them in the small oven in the yard, with wood and after they boiled for 1 hour, I didn't put them on the fire, I added borscht and left them in the oven until the second day. I do the same on the stove, after an hour I put out the fire and leave them until the next day. Be careful in the summer, it may break. I took advantage of the fact that it was cool now.

I can't describe in words what they smell like and what they taste like. I actually closed my eyes and remembered my grandmother and the cauldrons with such tasty food boiling on her stove. & # 128578

I made stuffed tomatoes and peppers from the same composition, they can be stuffed with pumpkin, they all come out just as tasty. & # 128578 I prepared a hearty polenta and ate it with a lot of appetite, along with hot peppers and yogurt. I also go with sour cream, but with yogurt they are sensational. & # 128578

See also the recipe for Sarmale moldovenesti.

I have another goose breast, to see what I prepare from it. & # 128578 What suggestions do you give me?

Soft-boiled eggs in water or poached eggs

poached eggs boiled in water

How to make boiled eggs or poached eggs

Break the egg and put it in a small bowl (glass, bowl). Bring the water to a boil in a pot. In order for the egg not to stick to the pot, the water must be around 90 degrees (to form small bubbles on the bottom of the pot that rises to the surface).

You can also put a drop of vinegar or lemon juice (wrap the egg white around the yolk). Take a whisk and mix in the water in the pot to create a whirlpool. Now pour the egg from the cup into the center of the vortex. The egg is ready in 2-3 minutes. You will notice that the egg white is cooked and the egg will rise to the surface.

The recipe for boiled eggs in water taken from adihadean.ro

Once the eggs are boiled, you can use them for the most popular Christmas, New Year's Eve and Easter appetizer: stuffed eggs.

Goose egg Benefits and risks, calories, nutritional composition

With an equivalent size of three chicken eggs, the goose egg is heavier and the taste is richer and more intense.
Many of the nutrients are similar to those of a regular egg, but multiplied due to its size.

A normal goose egg has 144 g and contains 266 calories.
It provides about 20 g of protein and the same amount of fatty acids (of which over 5 g are saturated fats). In addition, a goose egg contains 2 g of carbohydrates.
High nutritional values ​​compared to those of a chicken egg (50 g): 72 calories, 6 g protein, 4.75 g fat and 0.36 g carbohydrates.

The US Department of Agriculture has shown that a goose egg provides nine percent of the recommended daily allowance of calcium, 19% vitamin A and 29% iron.
It also provides 53.1 mg of Selenium - about three to four times more than a chicken egg.

Goose eggs are very good sources of carotenoids and luteins (sources beneficial to eye and skin health).

A goose egg contains 379 mg of choline (Vitamin B8).

The recommended daily dose of Vitamin B8 is 425 mg for women and 550 mg for men.
This vitamin plays an important role in the development of cells and tissues, and its lack can trigger liver disease, affect blood pressure and nervous system function.

Goose eggs contain a large amount of cholesterol. The American Cardiology Association recommends daily consumption of 300 mg of cholesterol and for people diagnosed with high cholesterol only 200 mg.
A goose egg has 1,227 mg of cholesterol, four times the amount indicated in the daily diet for one person. For this reason, daily consumption of a goose egg can have a negative effect on health.

A raw goose egg has about 20 g of fat, which covers 30% of the recommended daily requirement. Of this total, 5.2 g are saturated fats, 8.3 g monounsaturated fats and 2.4 g polyunsaturated acids. In addition, goose egg contains 798 mg of Omega-3 fatty acids and 979 mg of Omega-6 acids.

Goose eggs contain significant amounts of minerals and vitamins. Over 30% of the daily recommended value of Vitamin A, Vitamin B9 (folic acid), Vitamin B12, Iron, Phosphorus and Selenium. They are also good sources of Vitamin B1, Vitamin E, Vitamin B6, Vitamin B5, Vitamin B8, Calcium, Magnesium, Potassium, Sodium, Zinc and in smaller amounts of Copper and Manganese.

In addition, a goose egg contains 101 g of water.

Goose egg is rich in protein, vitamin B12, selenium, riboflavin, folic acid, iron and phosphorus.

The egg is beneficial for rheumatoid arthritis and osteoarthritis.

Goose egg contains a lot of cholesterol.

Eggs are a common cause of allergies, and introducing eggs into children's diets can increase this risk.

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1. Make sure it is warm in the kitchen when you prepare the dough for cakes and all the ingredients are at room temperature. Freshly taken eggs from the fridge or cold milk will prevent the dough from growing fluffy and baking evenly.

2. Heat the milk a little when you prepare the yeast mayonnaise, but be careful not to make it hot. If you scald the yeast, it will lose its properties.

3. Use greasy and fresh milk and possibly add a few tablespoons of condensed milk. The fat will help the sugar and yeast to leaven.

4. You can also add a tablespoon of sour cream or clean lard to increase the amount of fat in the dough.

5. Sift the flour and gradually add small amounts in the rain. Knead well every time, until you incorporate all the amount of flour, and the dough becomes elastic.

6. Scald the walnut for the filling with a little hot milk, before making the composition. It will no longer taste bitter.

7. Rub eggs with a little salt before adding them to the dough. The salt will increase the color of the yolk, and the cozonacs will be more beautiful.

8. Use only chicken eggs, because duck or goose eggs are too dense and will not let the dough grow fluffy.

9. Do not open the oven door for the first 20 minutes after placing the cakes.

10. To prevent the cozonacs from burning, place oiled baking paper in the baking trays.

How to cook goose steak in the oven?

The well-washed gang is sprinkled with all the spices on the outside and inside and left to cool, in a bag, until the next day, or at least 1 hour. Put it in a tray or pan, add water about 2 fingers and put in the oven, covered with foil or lid.

At first, let it simmer for 10-15 minutes, to form a crispy crust, then reduce the heat and leave it in the oven until it is well penetrated. In my 2 kg gang, baking lasted 2 hours. From time to time sprinkle with the sauce from the pan, so as not to dry out.

Test it with a fork and when it is well penetrated, remove the lid or foil, sprinkle on top with a little brandy and leave on high heat, to brown nicely, about 10-15 minutes. Take it out on the plate and let it breathe for a few minutes, then serve it with your favorite garnish.

I did potatoes with rosemary (see recipe here) and yogurt sauce and pickles (see recipe here), who walked for minutes with the grill (fresh and smoked homemade sausages - see the recipe here and pork neck).

I've done it before homemade bread with milk very fluffy (see the recipe here), pumpkin boats (see recipe here), and for dessert I made salami and biscuit balls (so I was asked), which they actually devoured.

I took out the collection of homemade liqueurs (see the recipes here, other recipes follow) and the meal was a total success. Shall I tell you that I also baked in the big wood oven in the yard? They tasted great. & # 128578

The best goose in the oven

The goose was extremely tender, sweet, it had few flavors, just enough to highlight its natural sweetness and I received a lot of praise and kisses. & # 128578

What do you think I prepared from the organs? I'm waiting to see if you can guess & # 128578, it's something special.

Video: Μπουγιουρντί με καβουρμά και αυγά χήνας. (December 2021).