Egg shells stuffed with mushrooms, eggs and onions mix is an appetizer I asked my mom to do for each celebration, we had, when I was little.
It is still my favorite dish; now I cook it myself when have enough time and special state of mind to stub some eggs and dice everything into little pieces 🙂
To get empty egg shells is the most tricky part in making stuffed egg shells: you may waste one or two eggs while learning to do so, just be brave and persistent.
You are lucky if chickens, which produced eggs you are planning on using to prepare this appetizer, have had enough calcium in their diet, that will make the whole deal with getting nice looking egg shell halves much more easier. Unfortunately, it wasn’t a case for me: the shells of eggs I had were crushing when breathed on.
That didn’t do any bad for taste (believe me!), just made pictures a bit less nice looking than I expected, but I hope you will still like the recipe enough to try it out.
- 10 eggs
- 10-12 oz of field mushrooms
- 4 shallots (can be replaced by other type of onion)
- 5 table spoons of butter
- Bunch of fresh dill
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: boil egg in salted water on hard (but don’t over cook so yolk is still bright yellow), cool them down till room temperature; wash and skin mushrooms, rinse dill:
- As I said already, getting eggs out of shells without breaking it is a tricky part of this recipe. So take hard boiled egg in your one palm and position big narrow knife along:
- Rise knife a bit and stub egg shell with knife with one motion, no need to hit strong just enough to break a shell. Then carefully slit the egg with its shell by moving knife forward and back (saw), continue even if shell breaks (but don’t cut yourself!):
- When the knife cut thru the egg and only shell left to your palm, stop slitting and simply press knife against the shell to break it and separate egg halves:
- Position tea spoon between egg shell and egg white:
- And scoop egg out of the shell:
- Repeat steps from 2 to 6 for the rest of the eggs:
- Separate egg whites from yolks with a tea spoon: Put egg whites and yolks into separate bowls, use bigger bowl for whites; also you will only need whites of about 6 eggs, so remove the rest (use them for some other dish or just eat straight 🙂 )
- Skin and dice shallots finely. Warm a skillet up, melt 2 table spoons of butter in it and fry shallots over moderate heat until soft about 15 mins (stir from time to time):
- While onions are being cooked, get a bowl with egg whites, mash them with a fork or potato masher or chop finely:
- Then mash all egg yolks with a fork. Set both bowls aside:
- Dice mushrooms finely and add them to the skillet when shallots become soft and ready:
- Cook mushrooms and shallots over moderate heat for about 20 mins, then add chopped fresh dill:
- Mix everything and add 2 spoons of butter:
- Pour mashed yolks in:
- Mix, salt to taste and fry for about 1 minute:
- Pour content of the skillet to the bowl with mashed egg whites and mix everything while it is hot, taste and add more salt if needed:
- Using a teaspoon carefully stuff egg shells with mushroom-egg mix while it is still warm:
- Warm up a skillet over low-moderate heat, grease it with an spoon of butter, position stuffed egg shells upside down:
- Fry each egg shell until light yellow-brown color, then remove from the skillet. Cool eggs till room temperature and serve as appetizer (don’t eat shells, just scoop stuffing from them with a fork):