Lamb egg shish kebab juicy on the grill
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
For lamb eggs, make an incision along the middle (where the vein goes) and remove the skin.
Step 2:
Wash the lamb eggs.
Step 3:
Pour milk and let stand for about 1 hour.
Step 4:
After an hour, flip into a colander, let the liquid drain, cut the eggs into two parts across. Season with salt and pepper. Fat fat cut into plates and strung on a skewer alternately with pieces of eggs.
Step 5:
Fry on the grill until cooked.
Step 6:
Can be served! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Lamb eggs - 230 kcal/100g
