Crust eggs: the recipe for an easy and super delicious aperitif

ingredients
OEUF 4
Sheet paste 1 roll
HUNGROIS SALAME 8 slices
SERVING ALSO:
EUF 1 SEEDS OF
SESAME

How to prepare egg crusts:

Step 1
Put the eggs in a saucepan with cold water and cook for 10 minutes from boiling.
Step 2
Once cooked, drain, pass them under a cold water jet and peel them gently.

Step 3
Divide the dough into four parts, keeping aside 4 strips of dough for decoration

Step 4
Place two slices of salami on each quarter of pastry

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Step 5
Place an egg on the salami slices for each quarter of pasta.

Step 6
Close the dough and form small packages, sealing the edges well.

Step 7
Brush with the remaining beaten egg, then decorate with the pastry strips kept sideways.

Step 8
Sprinkle with sesame seeds

Step 9 Do
Cook postcards at 200Β°C for about 15 minutes, or until the dough is swollen and golden.

Step 10
Once cooked, remove the eggs from the oven, transfer them to a serving dish and serve them hot or cold.

Council:

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To get well cooked eggs, boil them in a saucepan with cold water for 8 to 10 minutes after boiling. Once cooked, drain, pass them under a cold water jet and cool in a bowl with water and ice. When they are cold, peel them gently. If you want a slightly softer and softer yellow, think about cooking for about 5-6 minutes.

You can prepare homemade laminated dough or, alternatively, as it is a rather elaborate and complex preparation, you can buy directly ready (you can find it in the supermarket’s refrigerator section). To get nice strips of laminated dough with a wavy movement, cut them with a serrated wheel.

If you don’t have a Hungarian salami, you can replace it with another type of salami or any other salami as long as it is cut into thin slices. You can also sprinkle your packages of laminated dough with a mixture of various seeds such as poppy, pumpkin, flax and sunflower.

Excellent both warm and cold, these crust eggs are easily prepared in advance.

storage:
Crust eggs may be stored for 2 or 3 days in a refrigerator, well packed in a sheet of plastic film or closed in a sealed container

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