Bovine egg shish kebab in the oven

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   We take bovine eggs that are only pink in color with blue veins and soak them in water for a day. We change the water 3 times, but it won’t get any worse. We transfer them to a paper towel and let them dry.

2. STEP 2

   

   Carefully remove the skin from the eggs and rinse well again and let the water drain

3. STEP 3

   

   Carefully cut into circles of approximately 5-7 mm

4. STEP 4

   

   Place the circles carefully without damaging them in a deep bowl, add salt and coarse pepper, sprinkle with vegetable oil

5. STEP 5

   

   Mix everything thoroughly and add onion slices, mix without damaging the onion slices. Let marinate for a little time

6. STEP 6

   

   At this time, take a green pepper and cut it into squares

7. STEP 7

   

   Wash the tomatoes and let them dry

8. STEP 8

   

   Place the bull's egg slices into a saucepan and leave the onion slices in the plate

9. STEP 9

   

   Cook the eggs for 5-7 minutes, stirring and skimming off any foam that has formed.

10. STEP 10

    

    Wash and place on a cutting board to drain off excess water.

11. STEP 11

    

    Take a skewer from the oven and first string a tomato, then a square of pepper, a slice of onion, a slice of bull egg and so on until the skewer is finished. All these ingredients are enough for 3 skewers. Place in a preheated oven for 40 minutes

12. STEP 12

    

    Bon appetit

13. STEP 13

    

    This is what shish kebab looks like just out of the oven. Bon appetit

Comments on the recipe

Guest

06.09.2023

4.8

Wow!!! Sounds like a song! I think it's very tasty! I would like to try it, but I probably won’t dare to cook. Prejudices... for some reason it’s a pity... the bull.. But you, Svetlana, are just great!!

Svetlana Bessmertnaya

06.09.2023

4.5

Well, I bought it, not cut it myself! Try it! No one will guess that these are bull eggs. My husband and I almost didn’t try, my son ate everything

Maslova Tatyana

06.09.2023

4.8

Somehow I have a hard time imagining how one could try such a kebab, I couldn’t. This may be prejudice, but meat kebab is better.

mother of a sweet tooth

06.09.2023

4.8

Yes, indeed, we are all modern people, but this does not change anything: we are still full of prejudices!

Svetlana Bessmertnaya

06.09.2023

4.8

Don’t you eat the liver, lung, kidneys and heart? What about the peritoneum? Tongue?

mother of a sweet tooth

06.09.2023

4.8

Svetlana! I characterized human complexes regarding meat products in general. I know a lot of people who don’t eat everything you listed in the last comment, citing the fact that it’s all liver, which, in their opinion, has a specific smell and taste. But I believe that you just need to be able to cook it all correctly, following the cooking technology, using the appropriate seasonings. I personally eat liver, I haven’t tried only eggs, udders - I’ve never had to: I didn’t cook it at home, no one treated me. But in general, it’s all a matter of taste. Many of my friends do not eat lamb, citing the fact that it is fatty, its fat hardens quickly, and has an unpleasant smell and taste. I first tried lamb soups as an adult in oriental restaurants, with seasonings characteristic of this cuisine, and literally fell in love with them. From time to time I cook them for my family, fortunately my family approved and eat them with pleasure, although my mother did not like lamb and never cooked anything with it, but at the same time she adored sheep cheese! Although its smell and taste are also not for everyone! This is such a paradox. It’s not for nothing that they say that there is no dispute about tastes...

Maslova Tatyana

06.09.2023

4.8

Svetlana Bessmertnaya wrote: Don’t you eat the liver, lung, kidneys and heart? What about the peritoneum? Tongue? Of all the above, only the liver and sometimes the heart go on our table. The tongue is, of course, a delicacy, but I don’t indulge in it either. Something like that.