The Making of Stuffed Eggs
Andalusian p. A-24Take as many eggs as you like, and boil them whole in hot water; put
them in cold water and split them in half with a thread. Take the
yolks aside and pound cilantro and put in onion juice, pepper and
coriander, and beat all this together with murri, oil and salt and
knead the yolks with this until it forms a dough. Then stuff the
whites with this and fasten it together, insert a small stick into
each egg, and sprinkle them with pepper, God willing.
I used 1 ½ dozen extra large eggs (18) and hard boiled them. I cut them in half and mixed the yolks
with the ingredients listed in the original recipe. Although I have murri I used soy sauce since that is
close to what we will be using to prepare the food for the feast. (My soy sauce is the cheap stuff that
has soy and wheat used for the fermentation and for the feast we will be using the more expensive type that has no wheat.) These are the amounts I used:
18 hard boiled eggs
3-4 T finely chopped cilantro
4-6 T onion juice *
1 tsp black pepper
2 ½ tsp coriander
5 T olive oil
2 T soy sauce
1 tsp kosher salt
It was fairly good but it seemed it would be better to reduce the amount of soy sauce and increase the
amount of salt to compensate, I've also heard that the type we will be using is not as salty so that is
another reason to increase the amount of salt. I deliberately used more coriander than pepper since I
know some people are sensitive to black pepper but I found out that Lady Morgan is sensitive to
coriander so keeping the amounts even (increasing the pepper and reducing the coriander) would
probably be better for who will be eating the feast.
*I read at Duke Cariadoc's web site that to make onion juice you chop onion finely then grind
in with a mortar and pestle (or the modern way is to put chunks into a food processor) until it is
ground finely then put the pulp in a cloth and squeeze the juice out. It was easier than it sounds.
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