Before we get to the culinary, it is worth stopping for a moment with the symbolism of the eggs. In Christian culture, the egg is a sign of resurrection – seemingly dead, it has a new life. It is this symbolism that makes it On Holy Saturday, eggs go to Święconka, and in Sunday morning they become one of the first dishes consumed during a solemn breakfast.
The tradition of sharing the egg at the Easter table has not only religious but also social – it is a gesture of peace, community and wishes of prosperity. In many homes, it is from the egg that a festive meal begins – whether in the form of simple hard -boiled eggs, or more sophisticated compositions, such as stuffed eggs, egg salads or just Tatar eggs.
Eggs are one of the oldest and most universal ingredients of world cuisine. In the Polish culinary tradition, they play a special role, especially in Easter. Hard -boiled, they are a base for numerous dishes: from classic eggs with mayonnaise, through those with tartar sauce, to more modern proposals, such as Scotch eggs or eggs baked with various additions.
Among all these views, Tatar eggs are not only distinguished by an intense taste, but also a form of administration – an elegant, yet affordable, ideal for both a family table and a more formal Christmas meeting.
Tatar eggs are a dish that combines classic hard -boiled eggs with a spicy stuffing based on yolks, mustard, pickled cucumbers and horseradish.
Their taste is expressive, slightly spicy, and at the same time perfectly balanced by the delicacy of the egg. Contrary to the name, the dish does not come directly from Tatar cuisine, but it is inspired by sharp and aromatic accents.
This dish, which works great as a snack – served cold, prepared earlier, visually effective and very easy to serve in the form of finger food
Ingredients:
-
6 hard -boiled eggs,
- 3 pickled cucumbers,
- Little onion,
- a spoon of Sarep mustard,
- a teaspoon of grated horseradish,
- 2 tablespoons of mayonnaise,
- salt and freshly ground pepper to taste,
- chives for decoration.
Preparation method:
1. Peel cooked eggs and cut lengthwise in half. Gently remove the yolks.
2. Yolks, pickled cucumbers and onions very finely chop or mix in a blender.
3. Add mustard, horseradish and mayonnaise to the stuffing. Mix the whole thoroughly to a homogeneous, smooth mass.
4. Season with salt and pepper as desired.
5. Transfer the finished stuffing to proteins – preferably with a confectionery sleeve or a teaspoon.
7. Decorate with chopped chives or dill. Store in the fridge until served.
Although the classic version of Tatar eggs enjoys unflagging popularity, it is worth experimenting and introducing new elements to it. Here are some suggestions:
-
with smoked salmon and dill – a more exquisite version, ideal for elegant parties.
- With avocado and lime – Fusion inspired by cuisine, it goes well with sharp horseradish.
- With the addition of curry or Wasabi paste – Oriental notes for lovers of strong flavors.
- With tuna and olives – Mediterranean twist with high protein content.
Easter without eggs? It’s just impossible. Both in terms of culture, symbolic and culinary – the egg is the foundation of the holiday table. Especially since, as it turns out, they have not only symbolic but also practical meaning – are an excellent source of protein, vitamins and microelements. During Lent, when the meat was forbidden, the eggs were often its replacement. After the end, during Easter, they were consumed with exceptional taste and joy.
Among many of its views, Tatar eggs occupy a special place – elegant, tasty, expressive in taste, and at the same time easy to prepare. It is a dish that combines the best in Polish cuisine: the simplicity of ingredients, expressive taste and deep respect for tradition.
Source: NowowoPuje.pl
