Lamb eggs on the grill

Despite the fact that eggs are included in the category of offal, they are considered a delicacy. They do not have a pronounced foreign smell, which cannot be said, for example, about the kidneys. The chemical composition of this by-product is worthy of attention, it contains a large amount of vitamins and useful trace elements. Eggs also contain a significant amount of protein, which is easily absorbed by the body.

Lamb egg dishes are quite common in the Caucasus and Asia. They are fried with onions, garlic. Served with a side dish of couscous. In this recipe, eggs are fried on the grill, and they should be served with sauce. The sauce can be chosen at your discretion.

1. Lamb eggs are washed under running water, then proceed to cleaning. It is not difficult to clean them, for this we make an incision along the middle, exactly where the vein goes. We remove the skin in such a movement, as if turning it inside out.

2. We put the peeled eggs in a deep bowl, pour milk. Leave at room temperature for about one hour.

3. After the specified time, we throw the eggs into a colander, let the liquid drain.

4. And now we cut them into pieces. It all depends on the size of the product. You can cut it in half lengthwise, you can cut it into three parts.

5. Season the prepared product with salt and ground black pepper.

6. Fat fat cut into cubes of medium size.

7. We string lamb eggs on skewers, alternating them with fat fat.

8. Fry the eggs on the grill over hot coals for about 5-7 minutes, until cooked. In the process, turn the skewers so that each piece is evenly fried on all sides.

Bon appetit!