Salmon Stuffed Eggs with Basic White Sauce [Serves 6]


This will be the first time I am attempting any recipe that requires stuffing an egg. Eggs don’t particularly appeal to me much ever since I’ve discovered my allergy to them. I know…sad isn’t it? Eat too many at one seating and I break out in a terribly itchy rash 😦 Aside from that, I still need a little getting used to when shelling hard boiled eggs. Seriously, it’s fascinating how something that smells so funky can taste so good with a little seasoning here and there.

P.S: Those with cholesterol on the high side, go light on the eggs yea? 😉

 

Ingredients – Stuffed Eggs

6 Hard-Boiled Eggs, shelled & cut lengthwise; separate yolks from the whites

½ Cup Canned Boneless Salmon, flaked

3 Tbsp Tomato Paste

⅛ Tsp Ground Black Pepper

2 Tsp Parsley, finely chopped

Cooking Instructions – Stuffed Eggs

1. Combine salmon, tomato paste, egg yolks, salt, pepper, and parsley together.

2. Stuff egg whites with salmon mixture, creating a slight mound.

3. Refrigerate until serving time.

Ingredients – White Sauce

300ml Milk

1 Tbsp Butter

2 Tbsp Plain Flour

Salt

Ground Black Pepper

Cooking Instructions – White Sauce

1. Warm milk over low heat but do not boil.

2. Melt butter in another pan and stir in the flour.

3. Cook gently over low heat for 1-2min to make a roux; do not let it brown.

4. Remove roux from the heat and gradually pour in warmed milk, stirring constantly to make a smooth sauce.

5. Return to the heat and bring to boil, stirring constantly.

6. Simmer gently for 3-4min and season with salt and ground black pepper.

Tips

  • For a thicker coating sauce, increase the amount of flour to 50g and the butter to 50g.
  • If you are not using a non-stick pan, use a small whisk to incorporate the flour and milk smoothly.
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