SO...

“It so happened historically that the genital appendages of both large and small cattle (I generally keep quiet about the genitals of other representatives of the fauna) are not particularly popular among mere mortals.

Alas and ah! The very idea of eating someone's testicles seems absurd to most people. What?! I?! Eggs?! Never mind!!!

Meanwhile, this dish used to be quite popular. Moreover, eggs were a real delicacy. They were offered to taste to the most dear guests. Come on, honey. Eat, honey, the bull's eggs... They contain all the strength of the horned reptile, so you, having eaten, will gain strength. The guest had no choice but to slurp the offered dish with gusto.

However, properly prepared eggs are actually very tasty, nutritious, and dietary (well, a bull does not inseminate the herd of cows under his control with a pile of fat).

Eggs to the studio!

What we need:

1. The bull's eggs themselves
2. Zucchini
3. Carrots
4. Onion
5. Mayonnaise
6. Tomato paste
7. Vegetable oil
8. Greens: dill, parsley, cilantro, onion
9. Frying pan
10. Saucepan
11. Salt/pepper
12. Courage and dexterity

PURCHASE

The first thing you need to do is find and buy the subject of our further culinary tests. The bull's eggs themselves. They are bought not in the store - you won’t find this delicacy there - but in the market. And not just any kind, but one where there are normal meat rows, where they sell not in kiosks, but from counters. For example, I shop exclusively at the food market near Vykhino metro station. And I sincerely hope that after reading this recipe, you will not buy all the bull’s eggs there. Believe me, they exist in other places too.

Eggs don't usually sit on counters, so don't look for them. Instead, approach beef sellers and ask if they have what you are looking for. Usually they either offer it themselves or say that they’ll go 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 it towards the horizon. Sometimes sellers try to make money on the “hook who wants to taste the eggs.” Such impulses must be nipped in the bud!

A very important point! Raw eggs take up MUCH more volume than when cooked. Those. during cooking/frying, they catastrophically decrease in size. You have to assume that 2 bull eggs is a portion for one person. When you see these balls in person, this may seem like a monstrous idea, but that's exactly what it is. For 2-3 people you need to take 5-7 eggs, respectively. This is 2-2.5 kilograms.

The eggs should be pinkish in color with bluish streaks. Purely gray, greenish and inelastic eggs - do not take them! They have already begun to decompose (so far there is no smell), such testes are not suitable for cooking.

COOKING

Having brought your treasured purchase home, place the eggs on a cutting board and let them dry for 5 minutes. This will make it easier 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 this, with your fingers (or better yet, with tweezers, this operation is much faster and more convenient with them), 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 get between the testis (i.e. the egg itself) and its shell. It's like you're peeling an egg out of its skin.

If among those reading there are pathologists or forensic experts, then this is a very accurate analogy for you. It is necessary to enucleate in the same way as you separate a human kidney from the capsule into sections.

We try to separate the skin as carefully as possible so as not to damage the eggs themselves. Otherwise, you will end up with 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. But leave the eggs.

When the eggs are peeled, 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 into another 3-4 longitudinal slices.

But you can cut it into cubes and round pieces (like sausage). By the way, the round ones are also delicious. Cubes - so-so.

After the eggs are cut, they must be washed THOROUGHLY. Those. Take in separate portions and rinse with your hands under cold water. So that all the seminal fluid comes out of the eggs. You don't want to eat fried sperm, do you? So wash it thoroughly!

But be careful not to tear the tender flesh into shreds.

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

While the eggs are boiling, we will peel and cut the zucchini into slices.

And carrots with onions. Carrots are cut into cubes or strips, onions - into 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 being fried, our eggs should have already reached the desired condition. They acquired the color of boiled meat and noticeably decreased in size (boiled down). Feel free to drain the water, dump the egg pieces into a colander or onto a steel strainer and rinse with boiling water from a boiling kettle. I don’t recommend rinsing it cold - it gives the eggs a strange taste.

After washing the eggs, throw them into the frying pan along with the zucchini and immediately mix with the fried onions and carrots. Salt and pepper. You can add other seasonings if you wish, 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, don’t overdo it, you only need a little mayonnaise).

We continue to fry until the zucchini has a golden color (which means the dish is almost ready). After this, add a little tomato paste, stir, close the lid and leave the dish to simmer over low heat for just a couple of minutes.

Turn off the fire. In the pan the dish should look like this:

Place the resulting delicacy on plates and decorate with vegetables and herbs. You can sit down at the table and eat the food.

The taste of bull eggs is somewhat reminiscent of beef kidneys. Only much more tender and with a more subtle taste (without any hint of urine). By the way, they can also be added to hodgepodge instead of kidneys. Much less fuss and better taste.

Bon appetit. I recommend that especially impressionable people think less about what they eat. Concentrate on taste sensations. And the taste of properly prepared bull eggs is excellent."

Cooking bovine eggs

Bull and lamb eggs are not such an exotic product; in the East they are considered a delicacy. In Arab countries, fried lamb eggs - a decoration for pilaf or couscous - are placed on the very top and offered to the guest of honor.
General principles - eggs are sold in their own very durable leathery shell. The shell should be cut lengthwise with a very sharp knife to a depth of 2-3 mm and carefully turn the egg inside out with your fingers, separating the central core from the shell (approximately how the skin is removed from a fish with a stocking).

Peeled eggs are cut lengthwise into 6 slices (like an orange) and washed. The shell is thrown away. When cooked, eggs release a lot of liquid and shrink greatly in size, so buy at least 6 pieces. It makes sense to first boil the eggs for 5-7 minutes so that excess water is removed and the eggs acquire their final size. Place the boiled eggs in a colander and rinse with boiling water.

Next, the eggs are usually fried in oil along with onions and spices (coriander, cumin, thyme, black pepper, etc. of your choice) - very tasty. Fried eggs go great with a basic white sauce. You can use them in all dishes instead of kidneys, or in recipes similar to dishes made from kidneys. Eggs do not have the same smell as kidneys, and boiling them lightly beforehand completely eliminates any flavors.

Lamb "eggs"

Dishes from genitals found in many cuisines around the world. They say that a certain part of the male population prefers them in the hope of increasing their potency and fertility. For example, in Bolivia, the obligatory ingredients of a popular soup are a bull's penis and testicles ( testes). And in Beijing there is even a restaurant that specializes in cooking genitals various animals. Since one of the main products in Muslim food is considered mutton, there are quite a lot of dishes from testicles this animal. In addition, lamb testes many revered it as an excellent aphrodisiac - a substance that stimulates libido and sexual activity. Like other internal organs, testicles can be prepared in many ways. For example, deep fry the whole thing; cut into thin slices and marinate in oil and lemon juice with the addition of chopped parsley, salt and pepper, then fry in butter; chop and simmer in butter and cream sauce with chopped, blanched and fried mushrooms. Like the heart, kidneys and some other internal organs, genitals are often harsh. This is probably why in the famous “Kama Sutra” mutton testicles It is recommended to boil it in milk with sugar. Below is a recipe for roasted lamb testicles who gives in his book "Original lamb recipes"(Eksmo, Olympus, 2008) cook with 20 years of experience Oksana Putan.

For two servings you will need: testes ram, two chicken eggs, two medium onions, 1/3 teaspoon salt, three tablespoons vegetable oil. Take testicles ram and, carefully, so as not to damage the testicle, make a cut on the skin. When cutting the threads - the seed canals, carefully release testicles from the skin. Rinse, cut each testicle into 2-3 parts, salt with half the salt specified in the recipe. Cut the onion into half rings and fry with two tablespoons of vegetable oil. Remove the prepared onion from the pan. Separately, beat the chicken eggs With salt. Pour another tablespoon of vegetable oil into the frying pan and fry testes until cooked on one side over low heat. Turn it over. Top on testicles add the fried onions and pour over the whipped eggs. Cook the omelet, covered, for 5 minutes.

Calories: Not specified
Cooking time: Not indicated

We bring to your attention a recipe with a photo of the preparation of a bovine delicacy - lamb eggs. The offal in combination with onions gives an unusual delicate taste. Also see how it is prepared.

- lamb eggs – 4 pcs.,
- onion – 1 pc.,
- table salt – 1 tsp,
- vegetable oil – 80 ml.,
- ground black pepper.

Necessary information
The dish takes approximately 1 hour to prepare.
The key to a tasty dish is fresh bovine testes, dense and elastic, delicate pink in color with lilac venous veins. In addition, the surface of the eggs should not be mucus or have a slight odor.

How to cook with photos step by step

1. First, rinse the eggs under running cold water. Then carefully use a knife to make a longitudinal incision and remove the membrane from each testis.
Tip: Buy eggs the day before cooking: the shelf life is 5 days.
Tip: To easily remove the egg, you just need to press on the delicate surface film.

2. After this, rinse again with water, put in a plastic container, and fill with cold liquid. Leave to soak for half an hour.
Tip: Don't forget to change the water at least 3 times.
Tip: Instead of soaking, you can boil the eggs in salted boiling water for 15 minutes.

3. Then peel the onion and cut into small pieces. Place in a hot frying pan with sunflower oil and fry until golden brown.
Tip: Stir the onions periodically to prevent them from burning.
Tip: You can use mushrooms, bell peppers, and garlic as additional ingredients.

4. At the next stage, take the eggs, cut them into slices, add salt and pepper to taste. Fry until lightly browned, stirring occasionally.
Tip: One egg is cut into approximately 8 equal parts.
Tip: To make the bull testes softer, they need to be filled with water, covered tightly with a lid and simmered for 15 minutes at medium heat. The dish is ready when all the liquid has evaporated.
Tip: Make sure that the eggs do not turn dark. As a snack, I offer you an excellent recipe.

5. Place the prepared testes on a plate and decorate the top with fresh finely chopped herbs. Serve with a side dish: boiled cauliflower, pasta and cereals, mashed potatoes.
Tip: You can use mustard, horseradish, ketchup, and mayonnaise as a dressing.
Bon appetit everyone!

We all love to eat meat. Some eat all of its types, while others prefer only a certain variety. For example, lamb is not as popular among consumers as chicken, but in vain, because properly cooked meat has a very delicate taste and unique smell. The main thing is that it is good for human health, since it has no carbohydrates at all and is a low-fat variety. Those who think that lamb is the meat of an adult are completely mistaken. Cattle that are no more than one year old are slaughtered, before they have gained fat. People with higher gastronomic preferences like to eat the meat of young lamb, fed only with mother's milk.

In addition to the main product - meat, many people like to prepare dishes from offal, which are obtained by gutting livestock carcasses. These include: head, tail, paws, genitals, etc. Lamb eggs, despite the fact that they are classified as offal, are a delicacy. Many people treat such a product with distrust; for the most part, they are confused by the name of the product, but in vain, because they taste very similar to kidneys. The difference is that they do not have a specific smell and their structure is more dense, and their color is light pink with veins.

It is important when purchasing this product to pay attention to the color, since eggs that have a gray tint are already beginning to decompose.

Beneficial features

The benefits of this product are clearly not overestimated. In addition to a large amount of easily digestible protein, it also contains minerals such as magnesium, potassium, calcium, iron, iodine and many others. It is also a source of choline and B vitamins. The calorie content of lamb eggs is only 230 kcal per 100 grams, that is, with the right preparation recipe, this product will not harm the figure.

Why is it advisable to introduce this product into your diet? Because with its constant consumption, the cardiovascular and nervous systems are strengthened, immunity is increased, brain function is improved, as well as skin condition, the body is saturated with energy and a large amount of useful substances.

Basic rules for preparing lamb eggs

Those who want to cook lamb eggs should follow several basic principles for their preparation.

When purchasing a product, you should pay attention to its color: pink with light purple streaks indicates the freshness of the meat. If the eggs are gray or greenish in color, this indicates the beginning of rotting of the offal.
The smell of the product should be almost undetectable, the surface should be elastic and not sticky.
Storage of the product can be extended when frozen up to six months, and when fresh – no more than 4-6 days.
Before cooking, eggs should be peeled from the outer shell. To do this, a neat cut is made on them, after which the film is easily removed from the product.
Then they are cut lengthwise into small strips.
The next step is to rinse the offal under running water.
You need to cook lamb eggs over medium heat. After the water boils, they are boiled for about 5-7 minutes.
You need to know that during heat treatment the size of the product is reduced by almost half.
If lamb eggs are not boiled as a component of any dish, various spicy spices can be added to the water. It turns out very tasty.

Cooking recipes

People who like to pamper themselves with various delicacies prefer lamb eggs as a separate dish, cooked with some delicious sauce. You should know that there is an incredible number of interesting and easy-to-prepare dishes made from lamb eggs - barbecue, various warm salads, pastries, etc. Potatoes and wheat porridge are often used as a side dish.

Fried lamb eggs

To prepare the main dish of lamb testicles you will need the following products:

lamb eggs – 8 pieces (for about 6-7 servings);
onion – 1 piece;
soy sauce – 1-2 tablespoons;
salt and spices - to taste.

First, we clean the main product from the outer film and rinse it. Place a pan of water on medium heat and immediately place eggs in it, which should boil in it for no more than 7 minutes. After which all the liquid is drained and time is given for the product to cool. Cut the now cooled meat into vertical pieces and rinse it again with boiling water.

Pour vegetable oil into a frying pan and add chopped onion. Add meat to lightly fried onions. Pour soy sauce on top, sprinkle with salt and spices. You need to fry the lamb eggs until golden brown. After which the dish is ready for consumption. It looks very attractive and appetizing.

Lamb eggs in breadcrumbs

Another tasty option for preparing lamb eggs is frying them in breading. To prepare this dish you will need:

lamb eggs – 6 pieces;
wheat flour – 100 grams;
chicken eggs - 2 pieces;
breadcrumbs - 100 grams;
vegetable oil - for frying;
milk – 1 liter;
salt, pepper, nutmeg, dried herbs - to taste.

We peel and rinse the lamb eggs under running water, then pour milk in a deep bowl and let it brew for two hours. Then rinse it again with water and cut it into vertical strips - the thinner the better. In a separate bowl, combine the chopped pieces of meat with salt, pepper, herbs and nutmeg. For breading, place in separate plates: sifted flour, eggs beaten with a fork, medium-sized breadcrumbs.

Place a frying pan with oil on the switched on burner and heat it. We bread the meat slices in the following order: flour, then eggs, and finally breadcrumbs. Place the finished pieces in a heated frying pan, where we fry them on both sides until fully cooked. Place the fried egg slices on a plate covered with paper napkins. This is done so that excess oil is absorbed.

We clean the surface of the eggs from the outer shell and rinse them well. Then add milk and leave to marinate for one to two hours. We cut the lard into slices about 0.5 cm thick. Place the eggs in a colander to drain all the milk, then cut them into two parts and season with salt and pepper. Thread eggs and lard onto skewers, alternating between each other. Next, cook the shish kebab on the grill until fully cooked.

The prejudices that people have regarding sheep eggs have no basis. This product is not only very healthy, but also tasty. And a large selection of recipes will help everyone choose a method of preparing this product that they will definitely like.

See below for a master class on cooking lamb eggs.

People have been eating eggs of domestic animals or, scientifically, testes for a long time. Dishes, the main ingredient of which are the reproductive organs of bulls and rams, are considered a delicacy in many countries around the world. And, as it turns out, not in vain.

Myths of Ancient Greece

Even in ancient times, legends circulated about the miraculous properties of livestock testes. For example, participants in the Olympic Games in Ancient Greece consumed bull testicles immediately before the competition. The Greeks believed that in this way the strength of this powerful animal was transferred to them, thanks to which the reward for victory would not be long in coming.

In many countries of the world, and in Europe in particular, the testes of bulls and rams were used for medicinal purposes. Basically, healers recommended them to men who, for one reason or another, were losing their virility. And in France, lamb testicles were even considered an excellent remedy for female frigidity.

And in fact…

In fact, animal testes contain a large amount of protein (13%), which is also easily absorbed by the human body. Lamb and bovine eggs are very nutritious, their calorie content is about 230 Kcal per 100 grams of product. Therefore, it would not be surprising if the ancient Greeks actually experienced some kind of uplift after such a meal.

In addition, the testes of bulls and rams are not oversaturated with fat, of which these organs contain only 34%. That is why they can be eaten even by those who are on a diet or people prone to obesity.

Also, cattle testicles are rich in vitamins B, E, H and PP, as well as minerals: potassium, calcium, magnesium, phosphorus, zinc, copper, iron, sodium and iodine.

As for the treatment of impotence using the testes of a bull or ram, doctors are quite skeptical about this kind of witchcraft. Animal testicles do contain the male hormone testosterone. However, it is unlikely that animal hormones have any effect on the human body. Moreover, in order for this to actually happen, theoretically, the testes should be eaten raw, since during heat treatment the hormones simply disappear. Eating raw eggs is extremely dangerous to health, just like poorly cooked meat.

For some reason, in all the recipes representing fried lamb eggs, the first line is: “not for the faint of heart.” It's very strange, to be honest! For some reason, the recipes do not surprise anyone, but fried eggs are just a reason to worry, as if they were not the same piece of tripe.

In fact, you shouldn’t really wonder how your nerves will react to this dish; the main thing is how the stomach reacts, and I assure you, it will be delighted. The only question worth asking yourself is - how to fry lamb eggs correctly, and we will try to answer it as fully as possible.

Let's start with the fact that lamb eggs are a delicacy with an incomparable delicate taste and no less delicate texture. Many people do not like lamb because of its characteristic fatty taste; Well, there’s no such taste in eggs at all, not even an ounce. When cooked correctly, they melt in your mouth like young trout.

I came across numerous recipes that literally made my eyes pop out: either eggs were stewed with vegetables, or they were boiled... Now this is definitely a perversion! And they also warn: they say that there is a lot of water in lamb eggs, and when it evaporates, they will greatly decrease in size... Why evaporate it? To get hard rubber from a tender piece?! Just nonsense.

I wholeheartedly advise you of my option. It retains all the beneficial properties, all the vitamins and microelements contained in eggs, giving the dish the most elegant appearance and the best taste. If you like to get a handful of seemingly unappetizing mud at the exit, stew the eggs with vegetables. If you want to get real dish for a romantic dinner- welcome. We will be preparing fried lamb eggs with onion omelette for an appetizer.

So let's get started. We need just nothing: a couple of lamb eggs, breadcrumbs, flour, egg, onion, salt, paprika and ground black pepper.

Initially the eggs look like this:

They are protected by double film. The first one can be removed very easily, the second one can be removed with a sharp knife. We are interested in the delicate pink meat inside:

To make cleaning easier, after removing the first film, cut each egg in half:

Let's cut off all the excess, and in front of us there will be four small “cakes” - our future “cutlets”:

Now break the egg, beat it with salt, pepper and paprika:

Heat good vegetable oil in a frying pan. Let's start breading. Dip each half of the egg first in the egg, then roll in flour, then again in the egg and in breadcrumbs: