Stuffed Eggs
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- eggs
- some fish
- egg yolk
- egg
- breadcrumbs
Instructions
- Hard-boil the eggs, remove their shells, and split them lengthwise in half. Mix the mashed yolk with some fish, then use this to fill the egg white cavity, closing the egg halves back together as if the egg were still whole. Dip the reassembled egg in beaten egg, then coat thoroughly in breadcrumbs. Fry until golden.