Fried bull eggs with onions and carrots: video recipe


We went to the market for meat and stumbled upon this MIRACLE, decided to buy and appreciate the delicacy of the southern peoples. I ate them once in student time, but it was so long ago that even the taste was forgotten. I will say one thing, a completely different impression was left in my memory. All very I was interested in the question, what do eggs taste like !? I don’t even know with than compare! They are similar in texture to the liver only more tender and juicy, but to taste I would say, like a large squid, only without a fishy shade. Words can not describe, it is necessary to try. At they only see the realization that these are genitals in most disgusting, and they taste to the fullest even nothing. If a cook, put on the table and not say that this, then believe me eat and ask for more supplements. And do not “Fuck” neither there is no smell or taste of the genitals, if properly prepared. They even “cleaner” and “more sterile” than some types of ordinary meat. it a delicacy, but for an amateur who really understands something in haute cuisine.

Let’s get started!


0/6 ingredients


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  1. Rinse the eggs under running water.
  2. Make a saline solution per 1 liter of cold water 1 tbsp salt and put the testes there for 2 hours. Rinse under running water.
  3. Make longitudinal incisions on the eggs and remove the upper skin, this must be done very carefully since they are very fragile and gentle. Then rinse again under running water.
  4. Put them in boiling water and cook for 8 minutes.
  5. While the bull eggs are boiling, chop the onion in half rings or in quarters, put in a hot frying pan with butter and pass about 5 minutes.
  6. Add the grated carrots to the onion and fry vegetables to aldente.
  7. Put the boiled eggs in a colander and rinse with BOIL from a kettle.
  8. Cut the eggs into arbitrary pieces, but not finely.
  9. Send the testes to the fried vegetables, salt, pepper red pepper and fry 12. Add 5 minutes before the end of cooking chopped garlic. Sprinkle with herbs (parsley, cilantro).
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