Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy
Recipe courtesy Anya von Bremzen, Please to the Table: The Russian Cookbook, Workman Publishing, 1990
Show: Sara's Secrets
Episode: Russian Easter
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- Recipe categories: Dairy, Eggs, Fish, Caviar, Salmon, Vegetables, Cabbage, Lettuce,
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By helen7772001_12...
San Diego, 43
on September 17, 2009
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Now this is what I call a real Russian fav food.That borsh recipe I just found here by the same contributor is the answer to my question why Americans don't really like borsh. My husband has always wondered why some of his American friends dislike it so much, because he thinks it's impossible not to love the one I cook. I told him it's because they just use wrong recipes... Beets soup and Borsh are not the same thing.
As for these eggs, it is simple, fast and yes, very delicious. You can also make it much simpler by mashing the hard yolk with a little bit of mayonnaise and a tiny little bit of mashed garlic, stuff egg halves with it and crown it with caviar. Simpler and a bit different. Anya's recipe is a higher end version. Thanks!
By djkwpd82_592080
Bolingbrook, IL
on May 30, 2005
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Make sure you use good quality caviar, otherwise it may be on the salty side. Other than that, its an excellent Old World treat.