[Sca-cooks] Fadalat: Stuffed Eggs

[Suey]

Lilinah wrote:

> *Otro plato (de huevos rellenos)*
>
> Coges la cantidad que quieras de huevos y los colocas, sin cascar, en 
> una olla con agua sola, poniéndose a la lumbre. Cuando estén cocidos y 
> cuajados los sacas y  los dejas en agua fría para que se enfríen. 
> Luego los pelas y los cortas con un hilo por la mitad, a lo ancho. 
> Sacas con cuidado las yemas y las pones en un plato. Les echas sai 
> molida, con mesura, pimienta, jengibre, canela, clavo, espicanardi y 
> un poco de almáciga, o, si quieres, en vez de todo esto, un poco de 
> agua de cilantro verde y de hierbabuena. Amasas las yemas con las 
> especias, bien amasadas, con la mano, hasta que quedan mezcladas. 
> Luego formas a modo de yemas con la pasta, las vuelves a poner en su 
> sitio, en las mitades de los huevos vacíos, y los sujetas con un hilo 
> limpio para que no se separen unas mitades de otras, o los atraviesas 
> con una ramita fina de orégano, hasta que quedan como los huevos de 
> antes. Los rebozas con clara de huevo y flor de harina. Cuando acabes 
> de todo esto, coges una sartén limpia, le echas aceite bueno y cuando 
> hierva pones los huevos, procurando que no se separen unas partes de 
> otras; los fríes y das vuelta con cuidado hasta que se doran. Entonces 
> los sacas, los pones en la vasija que quieras y los comes, regados de 
> canela.
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>
> Another Dish (of stuffed eggs) Take the amount you want of eggs and place them, without cracking[1] <#_ftn1>, in a pot with water only, putting it on the fire. When they are cooked and coagulated/set, take them out and leave them in cold water so that they cool off.Next peel them and cut them with a thread in half[2] <#_ftn2>, widthwise. Extract with care the yolks[3] <#_ftn3> and put them on a plate. Cast ground salt into them, with moderation, pepper, ginger, cinnamon, clove, spikenard, and a little mastic, or, if you want, instead of all this, a little water of green coriander and mint. Knead[4] <#_ftn4> the yolks with spices, well kneaded[5] <#_ftn5>, by hand (with the hand), unti they are mixed. Next form "egg yolks"[6] <#_ftn6> with the paste, return them to put them in their place, the halves of the empty eggs (i.e., the egg white halves), and hold[7] <#_ftn7> with a clean thread so that one half does not separate from the other, or put through them a small stalk of oregano, until they stay like the eggs before. Roll in egg white and fine flour. When you finish of all this, take a clean frying pan, cast good oil into it and when it boils you put in the eggs, trying not to separate one part from the other; fry them and turn them with care until they are golden. Then take them out, put them in the vessel that you want and eat them, sprinkled with cinnamon. 
>
>   
my corrections would be was follows:.
>
> ------------------------------------------------------------------------
>
> [1] <#_ftnref1>shelling them
>
> [2] <#_ftnref2>cut them in half with a thread widthwise.
>
> [3] <#_ftnref3> Remove the yolks with care
>
> [4] <#_ftnref4> mix
>
> [5] <#_ftnref5> blend them well
>
> [6] <#_ftnref6> Shape the paste into the form of egg yolks and put 
> them back into the egg whites
>
> [7] <#_ftnref7> Fasten the two halves with a clean thread or spear a 
> small stalk of orégano through the two halves to hold them together. 
> Cover they with egg white
>
>  
>
By the way I tried this recipe once. Couldn't get the knack of using a 
string to cut an egg in half. Finally tried using toothpicks to keep the 
eggs together but they still kept falling apart. The family very quietly 
ate them. When finished my son asked  if I couldn't ask Aunt Mimi for 
her recipe for deviled eggs!
Suey