Tradicionalni recepti

Predjeda polnjena jajca

Predjeda polnjena jajca


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Čebulo damo skozi drobno strgalo in jo dobro odcedimo.

Rumenjake zmešamo s pašteto, z 2 žlicama kisle smetane, začimbami po okusu in čebulo, rahlo stopljeno v stopljenem maslu.

Z dobljeno pasto napolnimo beljake.

V pladenj / pladenj po želji dodajte majonezo, pomešano s kislo smetano in soljo, dodajte jajca z nadevom navzdol, pustite, da se ohladi 30 minut pred serviranjem.

Okrasite s peteršiljem in papriko.



Komentarji:

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