Chicken souffle with eggs in the form of
Composition / ingredients
7
servings:
Step-by-step cooking
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Boil and peel quail eggs.
Release the chicken from the bones and scroll through the minced meat.
Grind the onion into mush with a blender and add to the minced meat.
Add salt and pepper.
Add sour cream and cream.
Knead everything well.
Put the minced meat in a round shape.
Put the quail eggs, pressing them into the minced meat and put in a preheated oven to 200 degrees for 20-25 minutes.
Serve in pasta, watering them with the resulting juice.
Release the chicken from the bones and scroll through the minced meat.
Grind the onion into mush with a blender and add to the minced meat.
Add salt and pepper.
Add sour cream and cream.
Knead everything well.
Put the minced meat in a round shape.
Put the quail eggs, pressing them into the minced meat and put in a preheated oven to 200 degrees for 20-25 minutes.
Serve in pasta, watering them with the resulting juice.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Pepper - 26 kcal/100g
