If finding the hen that lays the golden eggs is not that simple, I can propose a method for browning the eggs without making too much effort. My idea is to make a golden crispy crust around eggs, hens and eggs. quail: then we will serve these "golden" eggs together with vegetables and guacamole sauce.
Video of the Recipe
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Identity Card of the Recipe
- 147 KCal Calories per serving
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Ingrediants
For the salad
- 160 g (8 medium) of quail eggs
- 160 g (2 medium, chicken) of hard-boiled eggs
- 50 g of cherry tomatoes
- A small bunch (4-5 pieces) of white asparagus
- 100 g of carrots
- 50 g of red fruits
For the golden crust
- 10 g of pine nuts
- 30 g of hazelnuts
- 30 g of peanuts
- 1 sprig of parsley
For the dressing
- A few stalks of chives
- Untreated lemon juice
- 1 tablespoon of pink peppercorns
- q.s. of salt
- 3 tablespoons of extra virgin olive oil
- 150 g of guacamole sauce
Materials Needed
- Casserole for cooking eggs
- Platter
- Chopping board
- Knife
- Cooking pan
- Mixer
- Vegetable peeler
Preparation
- First, prepare the hard-boiled eggs as shown in THIS VIDEO.
Perfect cooking times. To prepare hard-boiled eggs
Chicken eggs need 8-10 minutes to cook in water, while quail eggs need 4 minutes.
To facilitate shelling, it is advisable to immerse the hard-boiled eggs (just removed from the cooking water) in water and ice.- In the meantime, wash and clean the asparagus: peel them and cook them in lightly salted water until soft (about 20 minutes).
- Wash the cherry tomatoes and cut them into slices.
- Peel the carrots and grate them finely.
- Wash the red fruits and dry them gently with absorbent paper.
- Compose the base of the dish, carefully arranging the vegetables and red fruits.
- Prepare the guacamole sauce as shown in THIS VIDEO.
- Prepare a citronette sauce (vegetable dressing) by mixing oil, salt, pink pepper, chopped chives and lemon in a small bowl. Pour the citronette sauce over the vegetables.
- So prepare the browning for the hard-boiled eggs. In a blender, combine the peanuts, pine nuts, and hazelnuts. Finely chop everything together with the parsley.
- Pour the mince into the pan and, without adding any other seasonings, toast the dried fruit.
- Shell the hard-boiled eggs and roll them in the toasted mince.
- Cut the hard-boiled eggs in half, making sure the crispy crust adheres well.
- Arrange the half hard-boiled eggs (quail and chicken) in the center of the plate. Sprinkle the vegetables with the remaining mince and serve with the guacamole sauce.
Alice's comment - PersonalCooker
And this is my idea of the salad with hard-boiled and golden eggs: I suggest you serve it as a side dish or appetizer in the important Easter lunch. Or - why not? - this "salad" is excellent to be consumed as a single dish in the upcoming summer lunches.
Try to create hearts with hard-boiled eggs: discover the tricks!If you like eggs, try our egg in purgatory recipe as well
Nutritional values and Health Comment on the recipe
The Boiled Egg Salad is a cold dish that perfectly fulfills the role of second course. It is rich in lipids (which perform most of the energy function), while carbohydrates and proteins are less relevant. The breakdown of fats is in favor of monounsaturated but the amount of cholesterol seems excessive; the fibers are abundant.
The Boiled Egg Salad is a dish that lends itself to most diets, with the exception of hypercholesterolemic conditions.
If used as a dish, the average portion is about 150-200g (220-295kcal).
