Ingredients for making minced meat roll with egg
- Minced meat 500 grams (pork and beef)
- Bread 2-3 slices (about 70-100 grams)
- Milk 1 cup
- Chicken egg 6 pieces
- Onion 1 piece (large)
- Parsley 1 bunch (medium)
- Hard cheese 100 grams or to taste and desire
- Salt to taste
- Ground black pepper to taste
- Mix of spices for meat to taste
- A mixture of dried herbs for meat to taste
- Purified water as needed
- Table vinegar 9% 2 tablespoons
- Main ingredients: Beef, Pork, Eggs, Milk, Cheese, Greens
- Serving 1 serving
- World Cuisine
Kitchen scales, glass (capacity 250 grams), tablespoon, stewpan, stove, oven, grater, kitchen knife - 2-3 pieces, cutting board - 2-3 pieces, paper kitchen towels, deep bowl - 2 pieces, deep plate - 2 pieces, aluminum food foil, heat-resistant baking dish (size 27 by 19 centimeters), a baking brush, a table fork, kitchen oven mitts, kitchen scissors, a large flat dish or portion plate.
Making minced meat roll with egg:
Step 1: prepare the chicken eggs.
To begin with, take 5 chicken eggs, thoroughly wash them from any dirt with a soft kitchen sponge, send them to a small saucepan or saucepan, pour 2-3 cm higher in purified water, add 2 tablespoons of salt, as well as 9% vinegar and put on medium heat. After boiling, cook this ingredient hard-boiled 10-12 minutes.
Then we move the testicles into a bowl of cold liquid and completely cool.
Then we remove the shell from them, rinse again from the fragments, dry, put in a clean dish and set aside for use.
Step 2: prepare the bread.
Along with the preparation of the eggs, we are engaged in other important components of the dish, separate several slices from white, preferably dry bread, break them into small pieces, put them in a deep plate, fill with milk and leave them in that form on 10-15 minutes or until wet.
Step 3: prepare onions, herbs and hard cheese.
Then, using a sharp kitchen knife, peel the onions, rinse it with greens, dry them with paper kitchen towels, take turns on a chopping board and chop. We cut the beam into 1 centimeter cubes.
Parsley just finely chopped.
Next, with a clean knife, remove the paraffin crust from the cheese, chop it on a large, medium or small grater into a small plate and after that put the rest of the necessary products and equipment on the countertop.
Step 4: prepare the minced meat.
Now we are throwing minced meat from beef and pork into a deep bowl. We also send bread squeezed from excess milk, one raw chicken egg, onion, parsley, salt to taste, ground black pepper, as well as two types of meat mixes: from spices and dried herbs. Thoroughly loosen these products to a uniform consistency, turn on the oven to preheat in 200 degrees celsius and move on.
Step 5: we form the meatloaf from minced meat with an egg.
We spread a piece of foil on the countertop with an approximate size of 60 by 60 centimeters, using a baking brush, grease its surface with vegetable oil and spread the minced meat on a sheet. We level the aromatic meat mixture with our hands so that we get a rectangle about 1.5-2 centimeters thick, crush it with hard cheese, in the middle along it, distribute the whole chicken eggs and begin to roll the roll.
We act slowly, gradually lifting one of the edges of the foil, at the same time forming a beautiful meat bar, and after that we pierce its surface in several places with the teeth of a table fork so that such a miracle does not burst during heat treatment. Then we connect the ends of aluminum, pinch them tightly to get a kind of elongated pocket, shift it seam up into a heat-resistant baking dish and proceed to the next, almost final step.
Step 6: bake minced meat roll with egg.
We check the oven if it has warmed up to the desired temperature, put the roll on the middle rack and bake it for 1 hour. After the required time, we very carefully cut the top layer of the foil with kitchen scissors, spread its ends in different directions and brown the meat product in the oven 10-15 minutes or until covered with a golden-beige-brown crust.
Then we pull the kitchen gloves in our hands or arm ourselves with a towel and put the dish with the fragrant dish on the cutting board, previously laid on the countertop. We give the roll the opportunity to cool to a warm state, and the way it is served depends only on your desire.
Step 7: serve minced meat roll with egg.
Minced meat roll with egg is served warm as a full-fledged second course for breakfast, lunch or dinner, or completely chilled, as an appetizer for the daily as well as the festive table. Before serving, it is laid out on a cutting board, cut across in portions from 2 to 3 centimeters thick, distributed on a large flat dish or plates and decorated with fresh, chopped small slices of vegetables, marinades and pickles. Such a rather fatty meal will suit light side dishes, for example, mashed potatoes, salads, rice, pasta, or you can make wonderful sandwiches from it on a long journey, they will definitely save you from hunger! Cook with love and enjoy homemade food!
Enjoy your meal!
- very often, instead of soaked bread, minced breadcrumbs are put in the forcemeat, which help keep the finished roll in shape, but also in this case, add a little pasteurized whole milk to prevent the dish from becoming too dry;
- the filling is not basic, change it to your taste, for example, you can add a little fried mushrooms, slices of ham, rings of sweet salad pepper, melted crushed cheese mixed with herbs and much more;
- in this recipe you can use any spices, as well as dried herbs, suitable for dishes of pork or beef, the main thing is that you enjoy their aroma;
- minced meat should be dense, loose, not watery, preferably from fresh meat, so it is better to cook it yourself or purchase from a trusted seller.