Alas and ah! The very idea of ​​tasting someone's testicles seems absurd to most people. What?! I AM?! Eggs?! Yes, not in zhist !!!

Meanwhile, this dish used to be quite popular (and even now in some regions of our Mother Earth). And the eggs were a real delicacy. They were offered to be tasted by the most dear guests. Come on, honey. Eat, honey, bovine eggs ... They have all the power of a horned reptile, so you, having eaten, will get some strength. The guest had no choice but to gulp down the offered dish with appetite.

However, properly cooked eggs are actually very tasty, nutritious, dietary (well, it is not the bull that inseminates the herd of cows that is accountable to him with the shmat of fat). Today we are just going to create this culinary delight, which is not particularly cunning, but requires attention during preparation.

Eggs in the studio! Let's get started. PURCHASE:

The first thing to do is find and buy the item for our next culinary challenge. Bovine eggs themselves. They are bought not in the store - you will not find this delicacy there - but in the market. And not in any way, but in one where there are normal meat rows, where they sell not in kiosks, but from counters. For example, I buy exclusively at the grocery market near Vykhino metro station (this is Moscow). And I sincerely hope that after reading this recipe, you will not buy up all the bull eggs there. Believe me, they are in other places too.

Eggs are usually off the shelf, so don't look around for them. Better to approach beef sellers and ask if they have a subject of your search. Usually they either offer it themselves, or they say that they will come and bring it now.

A kilogram of eggs should cost no more than 170 rubles. If they ask for more, then feel free to send towards the horizon. Sometimes sellers try to make a profit on a "loshka who wants to taste eggs". Such impulses must be stopped in the bud!

A very important point! Eggs in their raw form take up SIGNIFICANTLY more volume than when cooked. Those. during cooking / frying, they drastically decrease in size. It is necessary to proceed from the fact that 2 bovine eggs are a portion for one person. When you see these balls live, it may seem like a monstrous idea to you, but this is exactly the case. For 2-3 people, you need to take 5-7 eggs, respectively. This is 2-2.5 kilograms.

The eggs should be pinkish with bluish veins. Pure gray, greenish and inelastic to the touch eggs - do not take! They have already begun to decompose (so far odorless), such testes are not suitable for cooking.

PREPARATION

After bringing the treasured purchase home, put the eggs on a cutting board and let them dry for 5 minutes. So it will be more convenient to remove the skin from them. While the eggs are drying;), put water on the fire and salt it a little (just a little).

When the eggs are weathered, you can start peeling them. Take one egg in your hand and make a longitudinal cut along the entire length of the egg to a depth of 0.5-1.5 cm.

After that, with your fingers (or better with tweezers, they do this operation much faster and more conveniently), grab the skin (the border between the testis and the skin is clearly visible) and begin to separate it from the testis over the entire area. The fingers should be caught between the testis (i.e. the egg itself) and its shell. You kind of hull an egg out of the skin.

If there are pathologists or forensic scientists among the readers, then there is a very accurate analogy for you. It is necessary to hatch in the same way as isolating a human kidney from a capsule into sections.

We try to separate the skin as carefully as possible so as not to damage the eggs themselves. Otherwise, you will get minced meat, and not a full-fledged product.

As a result, you will get eggs separately - skins separately. You can squeeze the skins into a sweaty fist and throw them in the trash can. But leave the eggs.

When the eggs are cleaned, we begin to cut them. The most common and, in my opinion, the best option is to cut into slices. Just like an orange. First, cut the egg in half lengthwise, and then each half for another 3-4 longitudinal slices.
But you can cut it into cubes and round slices (like sausage). Round, by the way, it also turns out deliciously. Cubes - so-so.

After the eggs are cut, they must be RINSED THOROUGHLY. Those. take in separate portions and rinse with your hands under cold water. So that all the seminal fluid from the eggs comes out. You don't want to eat fried semen, do you? So wash it thoroughly! But be careful not to tear the tender pulp to shreds.

By this time, your water should have already boiled. Therefore, without hesitation, we load the sliced ​​eggs into boiling water. Reduce heat and leave to simmer for 5-8 minutes. At the same time, we put a kettle with hot water to boil. We will wash the boiled eggs with her.

In the meantime, the eggs are boiling, we will peel and cut young zucchini into slices.

And carrots with onions. Carrots are cut into cubes or strips, onions are cut in half rings.

Throw the carrots and onions into a heated frying pan filled with vegetable oil and fry until golden brown (but without burning, the vegetables should remain slightly raw).

While the onions and carrots are fried, our eggs should have already reached the desired condition. They acquired the color of boiled meat and decreased noticeably in size (boiled down). Feel free to drain the water, dump the pieces of eggs into a colander or on a steel strainer and rinse with boiling water from a boiling kettle. I do not recommend rinsing with cold - after that, the eggs have a strange taste.

After washing the eggs, throw them into the pan along with the zucchini and immediately mix with the fried onions and carrots. Salt and pepper. Other seasonings can be added as desired, but they can easily overwhelm the very delicate flavor of the eggs, so be careful not to overdo it.

Stirring constantly with a spatula, fry for a couple of minutes and add a little mayonnaise (again, do not overdo it, you need very little mayonnaise).

Bovine eggs taste a bit like beef kidneys. Only significantly softer and with a more subtle taste (without any hint of urine). By the way, they can also be added to the hodgepodge, instead of the kidneys. Fuss less and taste better.

Bon Appetit. I recommend especially impressionable natures to think less about what they eat. Concentrate on your sense of taste. And the taste of properly cooked bovine eggs is excellent.

P.S. Lamb eggs can be cooked in a similar way, although, in my opinion, they go much better as an addition to pilaf (but more on that another time).

Bovine eggs 5-6 pcs,
Bulb onions 3pcs,
Melted butter 80g,
Edible salt 1 tsp,
Ground black pepper 1 tsp,
Saffron 5 stalks

1. They are not bought in a store - you will not find this delicacy there, but you will find it in the market.
The eggs should be pinkish in color with bluish veins.
A very important point! Raw eggs take up a much larger volume than when cooked. those. during cooking or frying, they dramatically decrease in size, so buy no less
5 - 6 pieces. Makes sense. Eggs don't smell like kidneys, and pre-boiling lightly removes any odors entirely.

2. First, the eggs are thoroughly washed.
The canal and vessels are cut off.

3. Take one egg in your hand and make a longitudinal incision on the surface along the entire length of the egg.

4. After that, grabbing the first layer of the skin, squeezing and sliding with the index finger, they begin to separate the skin between the first and second layers, gently turn the egg inside out with your fingers, separating the central core from the shell, and then begin to separate the second layer of the membrane from the testis throughout the entire area. The fingers should be caught between the testis (i.e. the egg itself) and its shell.

Remove the skin as carefully as possible so as not to damage the eggs themselves. Otherwise, you will get minced meat, and not a full-fledged product.

5. Cut the eggs into cubes, peeled onions into half rings.

6. After the eggs are cut, they are thoroughly washed so that all the seminal fluid from the eggs comes out, then they are discarded in a colander.

7. Boil without adding water. During heat treatment, eggs release a lot of liquid and greatly decrease in size and the eggs acquire their final size. First, eggs are boiled for 5-7 minutes. Drain the water, discarding the colander, wash the boiled eggs.

8. Eggs are lightly fried on top. oil.

9.Add the onion to the eggs. Cook until the onion is transparent; salt and pepper to taste.

10.Add saffron if desired.
Saffron is insisted in advance: 5 stamens of saffron are poured with 3 tablespoons of boiling water - they are infused for 5 minutes.

11. Pour saffron into dishes, cook for 5 minutes, remove from heat.

12.For decoration:

Take 1 medium-sized onion - peel, cut lengthwise and in half before reaching the navel. String the navel on a skewer

13. immersed in hot water for 5 minutes.

14.Gently dissolve the petals.

15. Cut the tomato lengthwise and in half (or two more), before reaching the navel, string the navel on a skewer,

16. immersed in boiling water for 10 minutes.

17. Spread on saucers, separate the skin from the pulp, but not completely, and then straighten the pulp.

18.The cucumber is cut into thin ribbons, dipped in cold water, spreading on a plate,

19. They are braided into a net.

Dear culinary experts, today our topic is dedicated to real gourmets who are not afraid to experiment. We will learn a recipe on how to cook bovine eggs. This dish is considered a delicacy in many countries, and the Arabs serve them only to the most distinguished guests. They are used to prepare pilaf, couscous, barbecue and simply serve with any side dish.

In our country, many people have never even tried them, or they deliberately refused them, but in vain. In fact, such a dish has a great taste and smell, and benefits our body no less than regular meat because it is also a source of easily digestible protein and gives strength and energy. Cast aside all your fears and stereotypes about this dish and enjoy the delicate taste of a delicacy, prepared according to a very simple and delicious recipe.

Kitchen appliances and utensils: frying pan, knife, cutting board.

Ingredients

We prepare the ingredients correctly

• Bull eggs can be purchased from farmers... Often they are sold fresh, because they are not available in large quantities and such a product does not stay on the shelves for a long time. As a rule, two eggs are taken per serving, because during heat treatment they are very reduced, so take exactly the amount you need to treat a certain number of people.

Video recipe

And in this video, an experienced chef tells us how to properly prepare a delicious bovine egg dish, and what happens when fully cooked.

And here is another interesting and very simple recipe on how to cook bovine eggs. It was in this form that I tried them for the first time, but I was not told what exactly I was eating. I liked the dish because it tastes really like nothing else. Frankly, if then I knew what I was offered, I would never agree to eat it. At the end of the meal, when this terrible secret was revealed to me, I was a little indignant, but I had to agree that the food is really tasty and worthy bears the title of delicacy... By the way, later I was lucky enough to try shish kebab made from such meat, and it was incredibly tasty and unusual. So let's get down to cooking, which will take 30 minutes of your own time.

Servings: for 1 person.
Kitchen appliances and utensils: frying pan, cooking stove.
Calorie content: 234 kcal per 100 g of product.
Cooking time: 30 minutes.

Ingredients

Step by step recipe

Video recipe

Now let's see how two godfathers cooked eggs using this recipe. You will see how they were cut and cut, as well as hear their opinion on the taste of the prepared dish.

• Only protein is not destroyed, which is very easily absorbed by our body, filling it with strength and energy, therefore this food is recommended for recuperation after and during illness, as well as during physical exertion.
• After heat treatment, eggs cannot bring any harm to a person, unless they are consumed in a stale or spoiled form.

Cooking options

They are very tasty. For me, sour cream is a universal sauce that gives tenderness and juiciness to any dish. Sometimes prepare hearts for yourself, because they also have a lot of useful substances for our body.

Leave the recipe for yourself. You should not get carried away with offal every day, but it is highly recommended to diversify your daily menu with them once a week.

I do it very often. In our house, everyone eats the liver in this form, and if you serve mashed potatoes and tomatoes with it, you can't tear them off by the ears from such a dinner.

Try to cook. Many culinary experts are indifferent to the kidneys because of their specific smell, but if they are properly prepared and processed, then the finished dish acquires a very appetizing aroma and wonderful taste.

And finally, I will share with you a recipe for one of my husband's favorite dishes -. Such an appetizer is suitable for any table, and during the celebration it is simply swept away in a matter of minutes. I also recommend that you try to cook stomachs with a spicy taste, for which Korean dishes are famous in our area.

Dear readers, I hope today I was able to help you cope with the preparation of a delicious delicacy. If during the preparation process you have any questions or suggestions, you can leave them in the comments, I will definitely read it. It will be very interesting for me to know your opinion about the received dish, write it too. And also tell us, is this the first time you cook and taste bovine eggs, or have you already had such an experience? And now I wish you success and bon appetit!

Bovine eggs are a healthy by-product that few people dare to try. The psychological factor plays an important role. In Eastern countries, testes are popular. Considered a delicacy, served to noble persons. Nutritionists say that the benefits and harms of bovine eggs did not interest the inhabitants of the CIS in vain. Learn more about the properties of the product.

Is it okay to eat bull eggs

Eggs are often not perceived as a habitual full-fledged healthy dish. The offal is a delicacy in Eastern countries, it is often put on top of pilaf, they know about the benefits. Not everyone knows about the properties of testes. Doctors and nutritionists say that they are not only allowed, but should be consumed. It is a source of protein, many essential nutrients.

Not everyone likes the taste, but if you cook it correctly, the desire to eat again, to taste the dish may appear. Particular attention should be paid to the choice, preparation for processing eggs. Otherwise, the product may exhibit harmful properties.

Before use, it is important to consider the presence of intolerance to the product. At the same time, eggs, because of their benefits, are used for prevention, complex treatment of diseases.

Chemical composition and calorie content of bovine eggs

• useful substance - choline;
• B1, B2, B5, B6, B9, B12;
• potassium, calcium, magnesium;
• zinc, manganese, copper, iron;
• chlorine, phosphorus, sodium, nickel.

100 g of the product contains 230 calories, as well as 13 g of protein, 20 g of fat, only 0.1 g of carbohydrates.

Useful properties of bovine eggs

Nutritionists are talking about the beneficial properties of bovine eggs, they are advised to use a protein product to maintain health in moderation. The benefits of testes for the human body:

1. Energy source. Protein is well absorbed by the body.
2. The product benefits the body during the recovery period, the postoperative period. Doctors recommend including it in the diet.
3. They have a positive effect on the state of the reproductive system.
4. Good for the health of the nervous system.
5. It is recommended to use them to restore, maintain the condition of the musculoskeletal system.
6. They tend to maintain the elasticity of the skin.
7. The composition contains almost all the necessary minerals for the normal functioning of all body systems.
8. The product is indicated for diets, contains a large amount of protein, contains a small amount of calories.

For women

Women can benefit from bovine eggs. Particular attention should be paid to those who want to lose weight. A small part of animal proteins is well absorbed by the body. Bovine testes are easy to digest. Calorie content allows you to enter into the diet without fear of returning the lost kilograms.

A useful by-product is used by cosmetics manufacturers. This is due to the fact that it has the ability to smooth out fine wrinkles. Benefits for smoothing the skin during prophylaxis.

Important! The skin takes on a fresh look when bovine eggs are ingested.

For men

The benefits of bovine eggs for men is a controversial topic. Testes have a positive effect on male reproductive function. The property is manifested due to the content of hormones. However, the substances are found in raw testes. After heat treatment, all hormones, most of the beneficial elements are destroyed.

Attention! Eating raw bull eggs is harmful. Organs are often contaminated. In this case, you will not be able to benefit from them.

Cooking bovine eggs

They are prepared in different ways. A delicacy can be an independent dish, an ingredient, and the benefits do not diminish from this. Not everyone likes it, so there are cooking secrets. The cleaning process is important. Some chefs prepare bovine eggs in such a way that it is impossible to accurately determine the composition of the dish. Someone prefers to leave an unusual flavor of the delicacy in the dish.

For a delicious dish, testicles:

• boiled;
• fried;
• steamed;
• added to soups, pilaf, side dishes.

How to peel bovine eggs

Before starting cooking, a healthy offal is prepared:

1. It is important to peel the skin. The film is slippery, it will spoil the taste of the finished dish, add bitterness, there is no benefit in it.
2. Dry before cutting. This helps to remove the film faster, easier.
3. An incision is made along the length of the testis. The depth should be 0.5 cm. The film is not very thin, so it does not tear easily, but it should be removed slowly. This is done to avoid damaging the egg itself.
4. If there is time, the product is simply left in cold water overnight. The film will be removed if the bull was young.
5. Sometimes an unpleasant odor comes from the offal. There is an opportunity to get rid of it. To remove the smell, leave it in cold water for a day, then remove the film in the usual way.
6. Soak again in water with lemon, ice.

How to fry bovine eggs deliciously

It is easy to fry bovine testes deliciously. This requires a minimum of effort.

Thanks to modern technology, it is possible to see in more detail how to cook bovine eggs on video.

Ingredients:

• 2 eggs;
• onion (1 pc.);
• tomato (1 pc.);
• carrots (1pc., small);
• mushrooms to taste;
• cream (0.5 l);
• garlic to taste;
• paprika;
• pepper (mixture);
• dried herbs;
• vegetable oil;
• cognac or dry wine (1 tbsp. l);
• greens to taste.

Preparation:

1. Eggs are washed, the film is removed in a convenient way. Then washed again under running water.
2. Carrots, onions are peeled, chopped in a convenient way (usually in half rings).
3. Tomatoes are cut into quarters.
4. The onions are fried.
5. The testes are crushed in medium pieces.
6. Carrots are fried.
7. Mushrooms are added.
8. The contents of the pan are covered with spices and herbs.
9. Pour tomatoes.
10. Pour cream into ready-made vegetables.
11. Pouring alcohol.
12. When everything boils, they throw in the greens and once bring to a boil.

How and how much to cook bull eggs

It doesn't take a lot of time to boil bovine eggs. The average cooking time is 7 minutes. In this case, most of the required properties remain. To make the dish tender, fragrant, you need to additionally stew, fry the product with vegetables, spices, herbs. Then the dish will be of more use.

Eggs are peeled before cooking. Then they are thrown into water, boiled for about 7 minutes.

Attention! In order for the testes to be tender, soft, and acquire new positive properties, they are pre-soaked in milk.

What to do after boiling:

1. After the end of boiling bovine eggs, rinse with cold water, remove the formed film.
2. Cut the product if not done before cooking.
3. Before laying out vegetables in a pan, wipe off, remove excess water.
4. Prepare vegetables. The most suitable options that reveal the taste of bovine eggs are onions, carrots, zucchini, Provencal herbs.
5. Vegetables are chopped, fried.
6. Boiled testes are added.
7. It is recommended to pour the dish with mayonnaise (cream or tomato), and then stew it once.

Harm of bovine eggs and contraindications

Contraindication to the use of the product is individual intolerance. But in order to avoid negative consequences, it is recommended to carefully process the product before use.

It is not enough to cook the testes tasty. You need to choose the right one, store it. Then the by-products will be tasty, healthy, and not harmful.

When buying, it is important:

• pay attention to the color of the product, it should be bright pink;
• bright streaks are visible on fresh eggs;
• they are elastic, odorless at all;
• the stale product has a gray, green tint, smell, soft (it contains only harmful properties, therefore it is undesirable to make such a purchase).

It is impossible to store a healthy offal for a long time. It is suitable for food only 12 hours without a refrigerator. This is due to the large amount of moisture and microorganisms. Eggs are kept in the refrigerator for only 8 hours, then transferred to the freezer for three days. Testes are wrapped in polyethylene, foil.

For three days they are stored at a temperature not higher than 0, 6 degrees - up to 36 hours, 8 o C - a day.

You need to defrost it gradually, at a temperature not higher than 16 degrees.

To increase shelf life, not to lose value:

• eggs are rubbed with lemon juice;
• moistened with salt, milk;
• treated with antibiotics, ultraviolet light, salicylic acid.

Properties change.

Conclusion

The benefits and harms of bovine eggs are not so interesting for meat lovers. Useful offal is rarely used in the diet. Doctors say the properties are underestimated. Useful trace elements can quickly restore the body after illness and surgery. Bovine testes are well suited for dietary nutrition and are used in cosmetology.

Was this article helpful?

Bull testes occupy an honorable place in the cuisine of the peoples of Western Europe, the Mediterranean, the Caucasus, Central and Eastern Asia. In Spain, a very popular dish called "bullfighting", in Azerbaijan - shish kebab from bovine eggs, the Arabs serve fried testicles of a young bull with couscous or pilaf to especially respected guests. In India and Malaysia, sate from the testes is considered a healing dish for men.

When buying offal, attention should be paid to the following aspects:

1. Sheath color should be pale pink.
2. Bluish (“tattooed”) convolutions of blood vessels are clearly visible on the surface.
3. The texture of the product is dense.

Testes of a grayish, gray-green shade cannot be bought. Even in the absence of an unpleasant odor, such a product is no longer edible.

There are many ways to cook bovine eggs. They are fried, boiled, stewed, baked. At the same time, the order and sequence of pretreatment of the product for all recipes is the same - you need to get rid of the dense shell covering the edible core.

How to properly cut bovine testicles:

1. The raw offal is washed and dried in the air for about 10 minutes. The shell of the testes will become frayed and it will be easier to remove it.
   
   
2. Put salted water on the stove (high fire).
3. On the dried skin of the testicle, a longitudinal incision is made up to 2 cm deep.
   
   
4. Gently fingers pull together the top layer of the shell, as if turning the testis inside out. Next, the inner shell is removed. Gently, trying not to wrinkle, release the soft core.
   
   
5. The testes peeled from the shell are cut into pieces (in slices, cubes, cubes, strips - this is not important).
6. The offal ready for cooking is thoroughly rinsed with running water. The task is to wash out all the semen from the pieces of meat. This should also be done very carefully, since the testes are very soft, tender and, if handled incorrectly, easily turn into minced meat.
   
   
7. The washed pieces of bull eggs are placed in boiling water. As soon as the broth boils again, reduce the heat under the pan. Cook for 8 minutes.
   
   
8. The offal is thrown onto a sieve. Rinse with boiling water.
   
   

Bull eggs prepared in the described way are completely ready for further processing.

Stewed bovine testicles in aromatic onion sauce

One of the simplest and most popular options for bull testis. The set of ingredients is minimal, ideally emphasizing the original taste of the gourmet offal.

For 2 servings will go:

• 800 g bovine testicles (4 pcs.);
• 225 g onions (3 pcs.);
• 75 g carrots (1 pc.);
• 200 g 18% sour cream;
• 30 g vegetable oil (3 tbsp. L.);
• to taste salt, spices, seasonings, pepper.

Cooking time- 45 minutes. The nutritional value per 100 grams: proteins - 8.51; fats - 17; carbohydrates - 2.75. Calorie content - 196.07 kcal.

Recipe:

1. The shell is removed from the eggs, washed thoroughly with water. Cut into slices.
2. Peel and wash the carrots and one onion. Placed in salted, spiced water.
3. As soon as the liquid boils, pieces of bovine eggs are placed in the broth. Cook with a quiet boil for 10 minutes.
4. The water is drained, the testes are washed with boiling water. Cool the carrots. The boiled onions are thrown away.
5. Peel 2 raw onions, rinse with water. Cut in half rings.
6. Boiled carrots are chopped in a convenient way.
7. The oil is heated in a cast iron skillet. Fry the onions in it for about 3 minutes.
8. Pour carrots, pour in sour cream. If necessary, add salt and season with spices.
9. The testes are mixed with onion sauce. Stew under the lid on very low heat for 10 minutes, stirring occasionally.

The dish is eaten hot. Garnish - mashed potatoes, hard-boiled chicken eggs, couscous, buckwheat porridge, boiled vegetables, green peas.

Bovine testicles in mayonnaise with zucchini

An independent, unusually tender, hearty tasty dish. It goes well with fresh vegetable salads.

For 3 servings will go:

• 1200 g bovine eggs (6 pcs.);
• 1000 g zucchini (4 small fruits);
• 75 g onions (1 pc.);
• 150 g carrots (2 pcs.);
• 60 g tomato paste (2 tbsp. L.);
• 200 g mayonnaise;
• salt and pepper to taste;
• greens.

Cooking time- 90 minutes. The nutritional value per 100 grams: proteins - 6.15; fats - 12.28; carbohydrates - 3.16. Calorie content - 147.30 kcal.

Recipe:

1. The bull's testes are peeled off and boiled for 10 minutes in salted water. Rinse with boiling water.
2. Zucchini are washed, cut into circles. If the vegetables are old, peel off the peel first.
3. Peel carrots and onions. Cut into strips.
4. Oil is poured into a deep cast-iron pan. Heated. Fry onions and carrots over medium heat for 2 minutes.
5. Bovine eggs along with zucchini are poured into the pan. Stir in onions and carrots. Salted, seasoned with spices. Pour in mayonnaise, mix. Stew for 8 minutes.
6. As soon as the zucchini pieces are browned, add tomato paste. Stir the products. Cover the pan with a lid. Stew the dish for 10 minutes.

Hot bovine eggs in mayonnaise with zucchini are laid out in a deep plate. Sprinkle with chopped herbs.

Video recipe

You can also check out the bovine egg recipe in this video:

The weight of one bovine testicle is approximately 200 grams. Considering that the mass and volume of the by-product during heat treatment is halved, 2 whole testicles are taken per serving.

Cooked bull testes are never washed with cold water. From this they become tough and acquire an unpleasant aftertaste.

Boiled bull testicles are soft, delicate in taste and do not have an unpleasant odor. In texture, they vaguely resemble beef kidneys, so this offal can be added to the first courses - hodgepodge, pickle.

It is impossible to cut, boil and store bull eggs in this form for a long time. This is a very delicate food, so you need to cook it right away. Raw testes should not be refrigerated for longer than a day.

Bovine eggs can be frozen if necessary. Freezing will not affect the nutritional value of the by-product. However, the flavor of the meat will change and the texture of the kernel will become denser.