Bovine eggs - recipe for an amateur

Bovine eggs - a dish, to put it mildly, delicacy. Not even because it is exquisite by the way of cooking, but rather because not everyone can eat this product. In Spain, for example, and what is there to say - throughout Europe, bull eggs are considered tasty and very useful food. They should be consumed as soon as possible after slaughter of cattle to feel the real taste of this wonderful dish.

Unfortunately, in the post-Soviet space this product is not perceived as a delicacy. In the seventies of the last century they were eaten only because there were no meat and sausages in the shops, and "from the peasants" bull eggs left "with a bang." Recently, the attitude towards this product has changed little, but those who eat bovine eggs will not exchange them for another dish.

The first thing you can encounter when preparing a dish is raw materials. The main thing is to buy bovine eggs, cooking is already taking a back seat. In view of the fact that they quickly deteriorate, private traders often do not bring them to the market. But there is also a positive moment here - you can always negotiate, and next time you can buy a good product. In shops it is better not to buy bull eggs, as it is not known how long they lay there, and sellers have a bad habit of rubbing them with vegetable oil to give a presentation.

The second problem is that not all women can cook bull eggs simply because of their fastidiousness. Of course, they are not very presentable, especially if the spermatic cord is filled with blood - then the eggs turn blue with violet-red veins of blood. Buy and cook such bull eggs - a truly feat, not to mention the fact that they will have to eat. It is best to take light eggs that do not contain traces of bruising, otherwise, when cooking, the taste of baked blood will be felt. Fresh eggs are easy to distinguish bulls - they are tight and shiny in appearance, but darkened and shrunken - a sign that they lie not the first day.

The next problem is how to cook bovine eggs. Most of our housewives absolutely do not know how to do it, while men are usually more enterprising in this regard. And most often the best recipes for bovine eggs are offered by men.

Usually there are two types of cooking this product. In the first method, bovine eggs are washed, film removed from them and boiled. By the way, even with the removal of the thickest film, they still remain under a protective thin spit, which can burst with a boil, and the contents will come out. It is advisable not to allow this, otherwise the eggs will look outwardly, and the dish can not be saved. When cooking bovine eggs, you need to know the measure that usually comes with experience.

The second method of preparation is roasting without preliminary cooking. In this case, bovine eggs are washed, cut in half along, letting off the contents, and the entrails are as if turned outward. Next, the meat is cut into strips and sent to a skillet with a significant amount of vegetable oil. You can cut it not only with straws, but also with medallions, which also looks nice in a frying pan.

With both methods of preparation it is worth considering that bovine eggs significantly decrease in size - they lose a lot of liquid at high temperature. Therefore, the standard portion per person - one pair of these organs. By the way, bull eggs perfectly match any festive table with any side dish. They are perfectly combined with fried potatoes and salted cucumber, with fresh salad and pasta, with various sauces, porridges and stewed vegetables. In short, there are many options for filing, it all depends on the culinary imagination of the cook, the range of products and, of course, the taste preferences.