Russisch ei — Germany
Germany
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Stuffed egg, or Russian egg when served cold, is a hard-boiled egg whose yolk is replaced by a filling, a tartar sauce or caviar. Traditionally, stuffed eggs were served hot with numerous variants. Since the end of the 19th century, served cold following the Russian cuisine model (Russian eggs), they spread worldwide and give birth to popular variants such as mayonnaise egg and mimosa egg.
Marthe Miral, writes in Receptions without fuss (The Art of receiving, 1934): stuffed eggs are "always well received".
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q21809695) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Germany. Another version of the same dish, elsewhere, gets its own point.
Photo: User:Karl Gruber — CC BY-SA 4.0
