Yes, lamb mutton... Competitive!
Accept the final recipe for the hot competition dish for everyone to gossip about and let justice be done, as they say)
P.S. I immediately apologize wildly for not having time to add New Year’s symbolism to the dish. Not allowed! They just didn’t give it! They ate it so quickly that I had time to try it myself.
Well, just a piece...
So, I have one recipe, exclusively for men, delicious and, most importantly, very healthy. Initially, the East didn’t let me sleep peacefully, and my love for oriental cuisine probably came after living in Mongolia, and from my father’s roots, but that’s not what we’re talking about.
So, let's meet (drum roll!)
...Both in the cold winter and in the green spring
And with you and with me, these are eggs.
You'll wake up at dawn
Do you hear the children laughing?
If only there were these
These are Eggs...(c)
Let's start with the main product itself:
Or as in the nursery rhyme: “Early in the morning, two rams met on the bridge...”.
Well, you see what’s actually left of them) (I’ll tell you a secret right away,
the dragon didn’t want to give his own away cheaply - we’ll have to limit ourselves to what’s left of the rams
and bring them in the wok to the taste of dragon).
Let's add to this: A couple onions, coriander, garlic, cilantro, cumin, scallop sauce, wine to set the mood, salt pepper taste:
In the preparation of this dish, an important part is occupied by cleaning the product, which has its own technology. The whole thing that you see in the picture needs to be cleaned, or in other words, to get out what is hidden under the shell.
For particularly sensitive people, I immediately warn you - during this procedure the smell is specific. So if you want to amaze your friends with a new unusual dish, then they can be allowed into the kitchen only at the stage of final frying and explain to them that this is a fillet of a new chicken raised using special technology
Let's return to the technology, in photo 2 you see the product deep frozen, so the main task is to defrost it so that the top layer is already slightly defrosted, but the insides remain frozen. Believe me, this will greatly facilitate the extraction process. We make a neat shallow incision (it’s just a surgical incision)
And we turn the eggs inside out, like taking off a jacket. As a result, we get such “naked ones”...
...which we immediately cut into strips with a sharp knife.
The second important part of the technology: it is necessary to boil the final product for 10-15 minutes. This will remove the smell and moisture, which would prevent us from frying the product normally, turning everything into a stewing process at once. After cooking:
Prepare finely chopped garlic, cilantro and onion.
Heat the wok on the fire and send the boiled product there:
The girls, meanwhile, propose to celebrate 2011 homemade whiskey with a freshly opened jar of salty drinks:
Add onion to the fried eggs, stir and let fry:
Add seasonings:
And pour the scallop sauce and just a little wine.
Turn off the heat, let it sit for a while, add chopped cilantro and garlic on top:
Let it breathe under the lid, stir and place on a plate.
Let's take a close-up:
And we send it to the table...
Having managed to add only a couple of sprigs of greenery...
The end result of all this was that the dish sold out, never making it into 2012,
the dragon was left with no loss, and the two stubborn rams could not reach an agreement on the bridge...
P.S. In the East, there is an opinion that a man who consumes this dish regularly and in advance has all the prerequisites for procreation as part of his surname...
Yours sincerely,
Siberian CoT.
Lamb eggs can be an excellent addition to the holiday table, but also a good snack for household members. The recipe for this dish is extremely simple and can be done by every person who has dealt with cooking. The dish goes harmoniously with potatoes or rice. How to cook lamb eggs?
Lamb eggs, for cooking you will need the following fresh ingredients:
Rinse the eggs under the tap with cool water and remove the film from them. Remove the skin and soak in cold water for thirty minutes. The water must be changed every ten minutes to ensure that the ingredients are constantly in fresh liquid.
Cut the eggs into two parts and transfer to a hot frying pan. Cover with a lid and cook until all the liquid has evaporated. Open the pan and fry the eggs on the other side until a light crust forms.
While the lamb eggs are stewing, chop the cabbage and boil it for several minutes. Then roll the vegetable in breadcrumbs and fry over low heat.
Chop the onion and add to the cabbage. Fry for a few minutes until it turns a soft golden color. It is worth noting that after the process of frying the eggs is completed, they greatly decrease in size. Therefore, you need to calculate the portions in advance.
After all the ingredients are ready, you need to mix the ingredients for the side dish. Pour over the pomegranate sauce and add a small amount of herbs (dill, parsley, green onions) for decoration.
You can serve it immediately after finishing the cooking process. If serving took place after some time, the dish must first be warmed up a little.
In addition, tomatoes, pasta or potatoes can be used as a side dish in various cooking variations. Lamb eggs, the recipe with photos of which can be seen in this article, are considered an excellent delicacy. All that remains is to find a great reason to please your loved ones with this dish.
The dish can be served on a festive table or consumed as a variety of the daily diet.
Bon appetit!
People have been eating eggs of domestic animals or, scientifically, testes for a long time. Dishes, the main ingredient of which are the reproductive organs of bulls and rams, are considered a delicacy in many countries around the world. And, as it turns out, not in vain.
Even in ancient times, legends circulated about the miraculous properties of livestock testes. For example, participants in the Olympic Games in Ancient Greece consumed bull testicles immediately before the competition. The Greeks believed that in this way the strength of this powerful animal was transferred to them, thanks to which the reward for victory would not be long in coming.
In many countries of the world, and in Europe in particular, the testes of bulls and rams were used for medicinal purposes. Basically, healers recommended them to men who, for one reason or another, were losing their virility. And in France, lamb testicles were even considered an excellent remedy for female frigidity.
In fact, animal testes contain a large amount of protein (13%), which is also easily absorbed by the human body. Lamb and bovine eggs are very nutritious, their calorie content is about 230 Kcal per 100 grams of product. Therefore, it would not be surprising if the ancient Greeks actually experienced some kind of uplift after such a meal.
In addition, the testes of bulls and rams are not oversaturated with fat, of which these organs contain only 34%. That is why they can be eaten even by those who are on a diet or people prone to obesity.
Also, cattle testicles are rich in vitamins B, E, H and PP, as well as minerals: potassium, calcium, magnesium, phosphorus, zinc, copper, iron, sodium and iodine.
As for the treatment of impotence using the testes of a bull or ram, doctors are quite skeptical about this kind of witchcraft. Animal testicles do contain the male hormone testosterone. However, it is unlikely that animal hormones have any effect on the human body. Moreover, in order for this to actually happen, theoretically, the testes should be eaten raw, since during heat treatment the hormones simply disappear. Eating raw eggs is extremely dangerous to health, just like poorly cooked meat.
Faint-hearted and particularly susceptible males should probably skip this post, since the recipe describes and illustrates the cutting of the main product in detail. At the same time, please take into account that in the Caucasus (and in Asia in general) lamb eggs are considered a delicacy and are offered as a treat to the most dear guests. This dish is really very tender and tasty - I advise you to try it.
Ingredients needed:
4 lamb eggs
3 fairly large onions
A couple of sweet peppers (preferably different colors - it’s more fun)
400 g broccoli and cauliflower mixture
2 medium garlic cloves
Oil for frying
Since lamb eggs are sold unshelled, the hard shell must be removed from them. To do this, we make this cut:
and carefully peel out the tender inner part (it comes off quite easily).
This is the picture we get.
We cut each specimen lengthwise into 8 parts.
It is worth noting that lamb eggs release a lot of liquid during heat treatment. In order not to have to worry about evaporating the latter in a frying pan, boil the chopped product in salted water for 15 minutes.
Meanwhile, chop the onion not very finely and fry until half cooked in olive oil.
Add chopped peppers and broccoli with cauliflower to the onions. We also send a finely chopped clove of garlic there. Salt. Fry covered until done.
In another frying pan, fry boiled eggs with the addition of black and red pepper (a pinch each) and a finely chopped clove of garlic. Salt to taste.
Once all the ingredients are ready, mix them and leave under the lid on low heat for another 5-7 minutes.
All. The dish is ready.
Bon appetit!
Our dear guests!
It's no secret that we all love to eat well, and one of our favorite dishes is Lamb's eggs. Therefore, many people, especially our beloved women, sooner or later wonder: how to cook lamb eggs. A simple recipe was written especially for you, which briefly and clearly explains how to cook Lamb eggs at home. Here, all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook lamb eggs, then we suggest you look at our other recipes.
SO...
“It so happened historically that the genital appendages of both large and small cattle (I generally keep quiet about the genitals of other representatives of the fauna) are not particularly popular among mere mortals.
Alas and ah! The very idea of eating someone's testicles seems absurd to most people. What?! I?! Eggs?! Never mind!!!
Meanwhile, this dish used to be quite popular. Moreover, eggs were a real delicacy. They were offered to taste to the most dear guests. Come on, honey. Eat, honey, the bull's eggs... They contain all the strength of the horned reptile, so you, having eaten, will gain strength. The guest had no choice but to slurp the offered dish with gusto.
However, properly prepared eggs are actually very tasty, nutritious, and dietary (well, a bull does not inseminate the herd of cows under his control with a pile of fat).
Eggs to the studio!
What we need:
1. The bull's eggs themselves
2. Zucchini
3. Carrots
4. Onion
5. Mayonnaise
6. Tomato paste
7. Vegetable oil
8. Greens: dill, parsley, cilantro, onion
9. Frying pan
10. Saucepan
11. Salt/pepper
12. Courage and dexterity
PURCHASE
The first thing you need to do is find and buy the subject of our further culinary tests. The bull's eggs themselves. They are bought not in the store - you won’t find this delicacy there - but in the market. And not just any kind, but one where there are normal meat rows, where they sell not in kiosks, but from counters. For example, I shop exclusively at the food market near Vykhino metro station. And I sincerely hope that after reading this recipe, you will not buy all the bull’s eggs there. Believe me, they exist in other places too.
Eggs don't usually sit on counters, so don't look for them. Instead, approach beef sellers and ask if they have what you are looking for. Usually they either offer it themselves or say that they’ll go and bring it now.
A kilogram of eggs should cost no more than 170 rubles. If they ask for more, then feel free to send it towards the horizon. Sometimes sellers try to make money on the “hook who wants to taste the eggs.” Such impulses must be nipped in the bud!
A very important point! Raw eggs take up MUCH more volume than when cooked. Those. during cooking/frying, they catastrophically decrease in size. You have to assume that 2 bull eggs is a portion for one person. When you see these balls in person, this may seem like a monstrous idea, but that's exactly what it is. For 2-3 people you need to take 5-7 eggs, respectively. This is 2-2.5 kilograms.
The eggs should be pinkish in color with bluish streaks. Purely gray, greenish and inelastic eggs - do not take them! They have already begun to decompose (still odorless); such testes are not suitable for cooking.
COOKING
Having brought your treasured purchase home, place the eggs on a cutting board and let them dry for 5 minutes. This will make it easier to remove the skin from them. While the eggs are drying;), put water on the fire and salt it a little (just a little).
When the eggs are weathered, you can start peeling them. Take one egg in your hand and make a longitudinal cut along the entire length of the egg to a depth of 0.5-1.5 cm.
After this, with your fingers (or better yet, with tweezers, this operation is much faster and more convenient with them), grab the skin (the border between the testis and the skin is clearly visible) and begin to separate it from the testis over the entire area. The fingers should get between the testis (i.e. the egg itself) and its shell. It's like you're peeling an egg out of its skin.
If among those reading there are pathologists or forensic experts, then this is a very accurate analogy for you. It is necessary to enucleate in the same way as you separate a human kidney from the capsule into sections.
We try to separate the skin as carefully as possible so as not to damage the eggs themselves. Otherwise, you will end up with minced meat and not a full-fledged product.
As a result, you will get eggs separately - skins separately. You can squeeze the skins into a sweaty fist and throw them in the trash. But leave the eggs.
When the eggs are peeled, we begin to cut them. The most common and, in my opinion, the best option is to cut into slices. Just like an orange. First, cut the egg in half lengthwise, and then each half into another 3-4 longitudinal slices.
But you can cut it into cubes and round pieces (like sausage). By the way, the round ones are also delicious. Cubes - so-so.
After the eggs are cut, they must be washed THOROUGHLY. Those. Take in separate portions and rinse with your hands under cold water. So that all the seminal fluid comes out of the eggs. You don't want to eat fried sperm, do you? So wash it thoroughly!
But be careful not to tear the tender flesh into shreds.
By this time your water should have already boiled. Therefore, without hesitation, we put the chopped eggs into boiling water. Reduce heat and leave to simmer for 5-8 minutes. At the same time, set a kettle of hot water to boil. We will use it to wash the boiled eggs.
While the eggs are boiling, we will peel and cut the zucchini into slices.
And carrots with onions. Carrots are cut into cubes or strips, onions - into half rings.
Throw the carrots and onions into a heated frying pan filled with vegetable oil and fry until golden brown (but without burning, the vegetables should remain slightly raw).
While the onions and carrots are being fried, our eggs should have already reached the desired condition. They acquired the color of boiled meat and noticeably decreased in size (boiled down). Feel free to drain the water, dump the egg pieces into a colander or onto a steel strainer and rinse with boiling water from a boiling kettle. I don’t recommend rinsing it cold - it gives the eggs a strange taste.
After washing the eggs, throw them into the frying pan along with the zucchini and immediately mix with the fried onions and carrots. Salt and pepper. You can add other seasonings if you wish, but they can easily overwhelm the very delicate flavor of the eggs, so be careful not to overdo it.
Stirring constantly with a spatula, fry for a couple of minutes and add a little mayonnaise (again, don’t overdo it, you only need a little mayonnaise).
We continue to fry until the zucchini has a golden color (which means the dish is almost ready). After this, add a little tomato paste, stir, close the lid and leave the dish to simmer over low heat for just a couple of minutes.
Turn off the fire. In the pan the dish should look like this:
Place the resulting delicacy on plates and decorate with vegetables and herbs. You can sit down at the table and eat the food.
The taste of bull eggs is somewhat reminiscent of beef kidneys. Only much more tender and with a more subtle taste (without any hint of urine). By the way, they can also be added to hodgepodge instead of kidneys. Much less fuss and better taste.
Bon appetit. I recommend that especially impressionable people think less about what they eat. Concentrate on taste sensations. And the taste of properly prepared bull eggs is excellent."
Bull and lamb eggs are not such an exotic product; in the East they are considered a delicacy. In Arab countries, fried lamb eggs - a decoration for pilaf or couscous - are placed on the very top and offered to the guest of honor.
General principles - eggs are sold in their own very durable leathery shell. The shell should be cut lengthwise with a very sharp knife to a depth of 2-3 mm and carefully turn the egg inside out with your fingers, separating the central core from the shell (approximately how the skin is removed from a fish with a stocking).
Peeled eggs are cut lengthwise into 6 slices (like an orange) and washed. The shell is thrown away. When cooked, eggs release a lot of liquid and shrink greatly in size, so buy at least 6 pieces. It makes sense to first boil the eggs for 5-7 minutes so that excess water is removed and the eggs acquire their final size. Place the boiled eggs in a colander and rinse with boiling water.
Next, the eggs are usually fried in oil along with onions and spices (coriander, cumin, thyme, black pepper, etc. of your choice) - very tasty. Fried eggs go great with a basic white sauce. You can use them in all dishes instead of kidneys, or in recipes similar to kidney dishes. Eggs do not have the same smell as kidneys, and boiling them lightly beforehand completely eliminates any flavors.
Dishes from genitals found in many cuisines around the world. They say that a certain part of the male population prefers them in the hope of increasing their potency and fertility. For example, in Bolivia, the obligatory ingredients of a popular soup are a bull's penis and testicles ( testes). And in Beijing there is even a restaurant that specializes in cooking genitals various animals. Since one of the main products in Muslim food is considered mutton, there are quite a lot of dishes from testicles this animal. In addition, lamb testes many revered it as an excellent aphrodisiac - a substance that stimulates libido and sexual activity. Like other internal organs, testicles can be prepared in many ways. For example, deep fry the whole thing; cut into thin slices and marinate in oil and lemon juice with the addition of chopped parsley, salt and pepper, then fry in butter; chop and simmer in butter and cream sauce with chopped, blanched and fried mushrooms. Like the heart, kidneys and some other internal organs, genitals are often harsh. This is probably why in the famous “Kama Sutra” mutton testicles It is recommended to boil it in milk with sugar. Below is a recipe for roasted lamb testicles who gives in his book "Original lamb recipes"(Eksmo, Olympus, 2008) cook with 20 years of experience Oksana Putan.
For two servings you will need: testes ram, two chicken eggs, two medium onions, 1/3 teaspoon salt, three tablespoons vegetable oil. Take testicles ram and, carefully, so as not to damage the testicle, make a cut on the skin. When cutting the threads - the seed canals, carefully release testicles from the skin. Rinse, cut each testicle into 2-3 parts, salt with half the salt specified in the recipe. Cut the onion into half rings and fry with two tablespoons of vegetable oil. Remove the prepared onion from the pan. Separately, beat the chicken eggs With salt. Pour another tablespoon of vegetable oil into the frying pan and fry testes until cooked on one side over low heat. Turn it over. Top on testicles add the fried onions and pour over the whipped eggs. Cook the omelet, covered, for 5 minutes.
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