What to cook from quail eggs Bashny.Net

Today our editorial staff will share with you the recipe of delicious cutlets. Such cutlets are very unusual, because they are prepared from rice, and in the middle of each cutlet there is a quail egg.

Rice patties Mixed rice patties They are familiar to many, but not everyone knows about such an egg version. All lovers of rice and eggs will be delighted.





Did you know that eating quail eggs has a positive effect on the development of mental abilities? In Japan, for example, two quail eggs are given for lunch at each school.





How to properly break the eggs of quail? With the tip of the knife make a neat puncture on top, then cut off the top of the shell and pour the contents. This is the way that is most correct. And although you will need boiled eggs for our recipe, this information will definitely come in handy someday.





About that, How to make rice patties, read below.

The ingredients

• 400g steamed rice
• 2 chicken eggs
• 1 bulb
• 3 tbsp flour
• 8 quail eggs
• 500g mayonnaise
• 3 tbsp ketchup
• salt
• spice

Preparation

1. Boil the rice as you normally do. You can find some useful advice on this topic on our website.
   
   
   
   
2. Place the rice in a large container. Two raw chicken eggs must be poured into it.
   
   
   
   
3. In rice you need to add turmeric and your favorite spices for pilaf.
   
   
   
   
4. Cut the bulb finely and send it to the rice.
   
   
   
   
5. Add some flour to the rice mixture. It can be replaced by a manka. This component will thicken the rice well and help it not to fall apart when sculpting the cutlet.
6. Quail eggs are boiled and cleaned.
   
   
   
   
7. Form small rice knots. Put a testicle inside each one.
8. Mix ketchup, mayonnaise and turmeric. Put the rice patties in a baking mold and pour the sauce.
   
   
   
   
9. Warm the oven to 150 degrees. Bake the dish for 15 minutes. Bon appetit!
   
   
   
   

We advise you to use steamed rice for the recipe. It retains much more useful substances after processing. Such rice sticks together less and retains its taste better.