Bull eggs - a delicate dish, to put it mildly. Not even because it is exquisite in the method of preparation, but rather because not everyone can eat this product. In Spain, for example, what can I say - throughout Europe, bull eggs are considered a delicious and very useful dish. They need to be consumed as quickly as possible after slaughtering cattle in order to feel the real taste of this wonderful dish.
Unfortunately, in the post-Soviet space this product is not perceived as a delicacy. In the seventies of the last century they only ate them because there was no meat and sausage in the shops, and “the peasants” left the eggs “with a bang”. Recently, the attitude towards this product has not changed much, but those who eat bull eggs will never exchange them for another dish.
The first thing you can encounter when preparing a dish is the raw material itself. The main thing is to buy bull eggs, cooking is already fading into the background. Due to the fact that they quickly deteriorate, private traders most often do not bring them to the market. But here there is a positive point - you can always agree, and the next time you buy a wonderful product. It’s better not to buy bull eggs in stores, because it is not known how long they lay there, and sellers have a bad habit of rubbing them with vegetable oil to give them a marketable appearance.
The second problem is that not all women can cook bull eggs simply because of their squeamishness. Of course, they are not very presentable in appearance, especially if the spermatic cord is covered with blood - then the eggs become bluish in color with purple-red streaks of blood. To buy and cook such bull eggs is truly a feat, not to mention that they will have to be eaten. It is best to take light eggs that do not contain traces of bruising, otherwise, when cooking, the taste of baked blood will be felt. By freshness, bull eggs are easy to distinguish - they are tight and shiny in appearance, but darkened and dried out are a sign that they are not lying on their first day.
The next problem is how to cook bull eggs. Most of our housewives absolutely do not know how to do this, while men are usually more entrepreneurial in this regard. And most often it is men who offer the best recipes for bull eggs .
There are usually two types of cooking for this product. In the first method, the bull eggs are washed, remove the film from them and boil. By the way, even when removing the thickest film, they still remain under a protective thin, thin layer, which can burst when boiling, and the contents will come out. It is advisable not to allow this, otherwise the eggs will look unpresentable outwardly, and the dish can no longer be saved. When cooking bull eggs, you need to know the measure that usually comes with experience.
The second method of preparation is frying without prior cooking. In this case, the bull’s eggs are washed, cut in half lengthwise, allowed to drain the contents, and the entrails seem to be turned out. Next, the meat is cut into strips and sent to the pan with a significant amount of vegetable oil. You can cut it not only with straws, but also with medallions, which also looks beautiful in a pan.
With both cooking methods, it is worth considering that bovine eggs are significantly reduced in size - they lose a lot of fluid at high temperature. Therefore, the standard portion for one person is one pair of these organs. By the way, bull eggs are perfect for any festive table with any side dish. They go well with fried potatoes and pickles, with fresh salad and pasta, with various sauces, cereals and stewed vegetables. In a word, there are many options for serving, it all depends on the culinary imagination of the cook, the range of products and, of course, taste preferences.