Stuffed eggs with minced balls

Stuffed eggs with minced balls
Quantity Ingredient
3 Eggs
120 g Beef Steak Minced meat
Pepper & Salt
Worcester sauce
0,5 Onions
2 tbsp Cream
1 tbsp Tartar sauce
1 tbsp Dill

Stuffed eggs with minced balls can be served with raw beefsteak mince, if they are freshly prepared and served as dinner. If you want to prepare stuffed eggs with minced balls in larger quantities, e.g. for a cold buffet, I would fry the minced balls lightly beforehand, because raw beefsteak minced meat spoils easily at warmer temperatures. Bring enough water to the boil in a small saucepan. Prick the eggs with an egg pricker on the underside so that they do not burst during cooking. Place the eggs on a tablespoon, place carefully in the boiling water and cook hard in 10 minutes. Drain the water and briefly quench the eggs under running cold water so that the cooking process is interrupted. Place the eggs in cold water and allow to cool. For stuffed eggs with minced balls put minced beefsteak in a bowl and season with pepper, salt and Worcester sauce. Cut a small onion in half, peel and dice as small as possible. Mix the onion cubes with the beefsteak mince and form small minced balls that fit into the egg halves. Put the minced balls briefly in the fridge or fry them lightly if necessary. Make sure that the minced balls are not fried too sharply and thus become too dark. They taste juicier when lightly sautéed. Peel the eggs and cut them in half with a sharp knife. Carefully squeeze the egg yolk out of the egg halves and place in a small bowl. Crush the egg yolk with a fork and stir until creamy with the cream. Season the egg yolk cream with pepper, salt and Worcester sauce. Place a garnishing ring or a round cookie cutter on a plate or a plate and pour some egg yolk cream into the garnishing ring for each half of the egg. Press the egg yolk cream flat with the help of the matching stainless steel lid and remove the garnishing ring again. Press a small hollow into the middle of the egg yolk cream and add some remoulade. Place one half of the egg on the remoulade and press lightly into the hollow so that the half of the egg stands well. Place one minced ball per egg half and decorate with some fresh dill or other herbs, as shown in the picture above. Per portion I served two stuffed eggs with minced balls.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
201 kcal
2 g
17 g
19 g

(C)opyright by Marions Kochbuch