{"id":3918,"date":"2012-02-15T20:40:30","date_gmt":"2012-02-15T20:40:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/15\/oufs-farcis-zutaten\/"},"modified":"2012-02-17T17:57:25","modified_gmt":"2012-02-17T17:57:25","slug":"oufs-farcis-zutaten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/15\/oufs-farcis-zutaten\/","title":{"rendered":"\u00d6ufs farcis"},"content":{"rendered":"<p><strong>Zutaten<\/strong><\/p>\n<p>6 Hartgekochte Eier<br \/>\n4 Knollen junger Knoblauch, feingehackt<br \/>\n4 Bund Petersilie, feingehackt<br \/>\nSalz<br \/>\nPfeffer<br \/>\n120 g Butter<br \/>\n24 EL Oliven\u00f6l<br \/>\n12 EL Rotweinessig<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDie Eier pellen und der L\u00e4nge nach halbieren. Das Eigelb herausnehmen und mit dem Knoblauch, der Petersilie, Salz, Pfeffer und 4-5 EL kaltem Wasser mischen. Die Masse soll nicht zu feucht werden. Zu 12 Kugeln formen und in die Eiwei\u00dfh\u00e4lften setzen. Dann, und das macht den Unterschied, die Butter bei mittlerer Hitze aufsch\u00e4umen lassen. Die Eierh\u00e4lften mit der gef\u00fcllten Seite nach unten darin 2 Minuten goldbraun braten, umdrehen und 1 Minute weiterbraten. Aus der Pfanne nehmen, abtropfen lassen, auf einer Platte anrichten. Oliven\u00f6l und Rotweinessig verr\u00fchren und die Eier damit betr\u00e4ufeln. Lauwarm servieren.<\/p>\n<div class=\"g-crossposting-backlink\"><a href=\"https:\/\/plus.google.com\/118370625132341053154\/posts\/7MqEwrwFnee\" target=\"_blank\">This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 6 Hartgekochte Eier 4 Knollen junger Knoblauch, feingehackt 4 Bund Petersilie, feingehackt Salz Pfeffer 120 g Butter 24 EL Oliven\u00f6l 12 EL Rotweinessig Zubereitung Die Eier pellen und der L\u00e4nge nach halbieren. Das Eigelb herausnehmen und mit dem Knoblauch, der Petersilie, Salz, Pfeffer und 4-5 EL kaltem Wasser mischen. Die Masse soll nicht zu &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/15\/oufs-farcis-zutaten\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[15],"tags":[16],"class_list":["post-3918","post","type-post","status-publish","format-standard","hentry","category-eiergerichte","tag-eier","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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