Eggs stuffed with cod liver
4 servings
30 minutes
Eggs stuffed with cod liver are an exquisite European appetizer that combines the delicate taste of seafood with the softness of eggs. This recipe has roots in aristocratic culinary traditions where delicacies were used. Cod liver gives the dish a rich, slightly oily flavor that harmoniously complements the freshness of herbs and the light acidity of cherry tomatoes. An interesting detail is dyeing the top of the egg in tea infusion, creating a 'mushroom cap' effect. This is not only an original serving method but also a tribute to culinary art. The dish is perfect for both festive tables and light snacks, being not only tasty but also healthy due to the vitamins and fatty acids found in cod liver.
1
Boil the eggs.
- Chicken egg: 6 pieces
2
Cut the egg white across to make two 'cups'.
3
Dip the smaller part into a bowl of brewed tea. The longer it stays there, the darker the color of the 'mushroom cap' will be.
- Black tea: 200 ml
4
Mix cod liver with yolk, sour cream, and spices with a fork until smooth.
- Canned cod liver: 1 jar
- Chicken egg: 6 pieces
- Sour cream: 2 tablespoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
5
Stuff the second halves of the eggs - 'mushroom legs'.
- Chicken egg: 6 pieces
6
Make a decoration from cherry tomatoes, olives, and greens.
- Red cherry tomatoes: 2 pieces
- Pitted black olives: 3 pieces
- Dill: 50 g
- Parsley: 50 g
