Pork eggs

Dishes from artiodactyls testes are considered a delicacy, which, as expected, is able to give a special male strength, which is important for representatives of the strong half, especially men of the east. For example, in Arab countries it is customary to decorate pilaf with fried bull eggs, which are placed in the most prominent place and are offered to a particularly honored guest. In America, in turn, bull or pork eggs are marinated in beer and then fried in breadcrumbs.

Pork eggs have no bones and are almost entirely composed of protein and fat. Increasing potency is one of the few valuable properties that pork eggs have, although this fact has not been scientifically confirmed.

In raw form, pork eggs occupy a much larger volume than after heat treatment, that is, during boiling and frying, they are significantly reduced in size. Assuming that two pork eggs are considered a full portion per adult, respectively, you need to take about 2-

2. 5 kilograms for a small company.

Quality pork eggs should be distinguished by a pinkish color with lilac veins. If you have a product of pure gray or greenish color, inelastic to the touch - you should not take it, since such pork eggs, at least so far without smell, have already begun to decompose.

To prepare pork eggs, you must first release them from the strong shell using a sharp knife. Having made a shallow incision, you need to manually turn them inside out, and then carefully separate the central core from the skin.

As a rule, after removing the shell, the kernels of pork eggs are cut into six identical lobes and thoroughly washed. At the beginning of cooking, pork eggs are advised to boil for seven minutes, after which the boiled slices are thrown into a colander and rinsed with boiled water.

Pork eggs, like bull or lamb eggs, can be prepared according to recipes that are similar to the preparation of kidneys. By the way, pork eggs taste a little like pig kidneys, only the first are a little more delicate and have a thinner taste. In addition, they do not need to be soaked at all, as required by the kidneys, but they can be added to the pickle.

Cooking pork eggs is recommended with black pepper, spicy herbs, coriander and other spices to taste. Mainly when roasting pork eggs, white sauce, onions and wine are added.

If you decide to make something from this peculiar product, take note of a rather interesting dish called Saibuklo. To prepare it, pork eggs are soaked in mineral water for some time, after which the film is removed from them, and the kernels are diced and fried in vegetable oil with the addition of white wine and fried onions. At the table, the finished dish is served with vegetables and gravy.