Huevos Reyes (King Eggs)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Traditionally prepared for vigil days (when meat is avoided)
Preparation time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
piece(s) egg shells
1
kg cooked fish, shredded
2
cup(s) toasted bread, grated
4
piece(s) eggs, beaten
1
cup(s) hogao [see p. 87]
3
tbsp melted butter
salt and pepper
Directions
- Green sauce: 1 cup caldo básico [see p. 78] · 1 cup milk · ½ pound (250 gr) green peas, cooked · 2 tbsp melted butter · salt and pepper to taste.
- Place all ingredients in a blender and blend until smooth.
- Heat over low heat, stirring.
- Obtain whole, undamaged egg shells by making a small hole at one end and a smaller one at the other; empty by carefully blowing through the small hole.
- Wash and store.
- Prepare a filling with the fish, bread, hogao, eggs, salt and pepper.
- Pour a little melted butter into the shells and coat the inside, turning them several times.
- Carefully fill with the mixture and place in a wide pot, supported with straw to keep them upright.
- Cover with water and cook for 15 minutes, remove, crack the shells and peel (they should remain perfectly formed) and cover with hot green sauce.
- Place all ingredients in a blender and blend until smooth.
- Heat over low heat, stirring.