Gratinated Stuffed Eggs with Sour Cream and Cașcaval | Traditional Brunch
(0)
35 min
Under an hour
Sezamo
O reinterpretare caldă și savuroasă a unui clasic românesc de sărbătoare. Ouă fierte umplute cu o pastă fină de gălbenușuri, unt și muștar, învăluite într-un strat generos de smântână aromată cu boia dulce și acoperite cu cașcaval rumenit la cuptor. Un deliciu cremos și reconfortant, perfect pentru un brunch de duminică în familie.
Ingredients
Preparation method
Boiling and preparing the eggs
Hard-boil the eggs in water with a pinch of salt for about 9-10 minutes. Transfer them immediately into ice-cold water so they peel easily and cleanly.
Carefully peel the eggs and cut them lengthwise into two equal halves. Gently remove the yolks and place them in a large bowl, keeping the egg whites intact.
Preparing the filling and assembly
Mash the egg yolks with a fork together with 30 g of softened butter, the mustard, one tablespoon of sour cream, salt, and freshly ground black pepper until you get a smooth, creamy paste. Fold in half of the finely chopped dill.
Chef's tip
For perfect egg peeling, use eggs that are not on their very first day of freshness and plunge them immediately into ice-cold water to create a thermal shock.
If you prefer a subtly smoky flavor, you can use a combination of classic cașcaval and smoked cașcaval, or add a small pinch of smoked paprika to the sour cream sauce.
15 min
Under an hour
