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Stuffed Eggs (with Anchovy, Cream or Mayonnaise)
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Ingredients
- Hard-boiled eggs3–6
- Butter1 teaspoon
- Anchovy essence or 2 salted anchovies1 teaspoon
- Whipped cream (for cream eggs)2 tablespoons
- Mayonnaise (for mayonnaise eggs)2 tablespoons
- Finely chopped parsley1 teaspoon
- Paprika and a little red food coloringto taste
- Saltto taste
- Tomato, cucumber or beet rounds, for servingto taste
Allergens (inferred from ingredient names): eggs, fish, milk
Nutrition per serving (modelled estimate, not measured): kcal 170, protein 16, fat 10, carbs 4, fiber 0, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared