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Stuffed eggs (Polish-style recipe)


rafik 18 | 589
17 Jul 2006 #1
i have eaten this recently and wonder whether is well known cos i have never heard of it before.i think it is very tasty and easy to prepare

ingrediends:
eggs
mushrooms
onion
salad cream or mayonnese mixed with mustard(not the english one,it is too strong!)
salt
black pepper
boil eggs for 10minutes, cool down ,strip off(i am not sure whether it is the wright word or not:) ) cut in two and take yolk out.

dice onion and mushrooms and fry them for 10 -15 mins till they are soft add black pepper and salt.
mix it with yolk and stuff egss with it.
pour salad cream/mayonese over it.you may also add some spring onions and red chilli on the top-it's ready
have you ever done it? i know it is very simple and maybe you know it already. cheers
OP rafik 18 | 589
17 Jul 2006 #3
Or it's more like this:

i think it is something similar but i can't see any mushrooms in that picture. there should not be any potatos in that as well:)
Tlum
17 Jul 2006 #4
Mushrooms are hidden :).
bolo 2 | 304
17 Jul 2006 #5
Here is stuffed mushroom with egs :)



Dee - | 11
17 Jul 2006 #6
In the states we refer to this recipe as Deviled Eggs, why I have no idea
OP rafik 18 | 589
17 Jul 2006 #7
so this simple dishes has not just been discovered:( and are known abroad too. the funny thing is i have never heard of them(and i like cooking!) well we are learning everyday:)
glowa 1 | 291
18 Jul 2006 #8
one of my friens did it a bit different way.
so once the eggs were hard boiled she would cut them in half (yes,cut, in order not to destroy the shells) then she would take the egg out of it's shell, cut is in very little pieces, mix with fried shampignons also cut in little pieces, some mayonaise and spices then put is back in the shells (well not in a complete shell but in the two remaining bowls after cutting the egg). then she would put those in a oven for a couple of minutes. tastes very good this way.

you can fry the mushrooms with some onions.
polishfood
27 Oct 2007 #9
[Moved from]: Why is Polish food stuffed?

Does anyone know why much Polish food is stuffed? are there historical reasons for this? thank you
plk123 8 | 4,150
27 Oct 2007 #10
easier to carry/transport.
Polonius3 1,000 | 12,448
17 Oct 2008 #11
Merged: hot stuffed eggs in shells -- superb!

One of the nicest and most uniquely Polish dishes are hot stufed eggs in shells. Anybody out there ever try them?
You cut the nard-boiled eggsthrough, shell and all and carefully scoop out the contents, settinn aside the empty shell halves. Fry up some minced onion in butter, add the chopped whites and yolks, season with salt & pepper and chopped fresh dill. Then the reserved shells are stuffed with this mixture, sprinkled with bread crumbs and fried in butter (cut side down) until a golden brown crust forms. Enjoy with bread of choice!
sledz 23 | 2,250
17 Oct 2008 #12
Then the reserved shells are stuffed with this mixture, sprinkled with bread crumbs and fried in butter (cut side down) until a golden brown crust forms.

So you eat the shells??
I suppose if there fried, dont knock it till you try it?
rckcold - | 3
17 Oct 2008 #13
In addition to those ingredients, try adding minced kielbasa.
Wahldo
17 Oct 2008 #14
You cut the nard-boiled eggsthrough.

Jesus.. imagine the farts from this dish.
Polonius3 1,000 | 12,448
18 Oct 2008 #15
No, the shells are not eaten. The hot contents are scooped out. No, this dish does not cause flatulence (that's the high-class way of describing your "F" word!). And , to my knowledge, every Anglo, Yank or other foreigner who has sampled this treat has taken to it instantly.
Dagmara 1 | 38
19 Oct 2008 #16
My mom makes this every Easter Sunday. We love it!
pawian 168 | 11,159
7 Feb 2020 #17
Does anyone know why much Polish food is stuffed? are there historical reasons for this?

Hmm, yes, interesting issue. I don`t know right away, have to think a little. E..g, stuffed baby pig. They put various ingredients into it: kasha (finely ground barely), bacon, offal. See the recipe with pics by a Pole from the RSA:

wedlinydomowe.pl/grillowanie-i-pieczenie/piekarnik/1721-prosiak-nadziewany-kasza-daruje-sobie-nazwe-po-staropolsku-flagowy-przepis-wiktora-z-johannesburga-rpa

The reason for stuffing: apart from meat, one should also eat some carbs.


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