Toadstool egg
A toadstool egg or toadstool is a cold dish made from boiled egg , tomato and mayonnaise , which is mainly used as a garnish for cold plates or buffets .
To prepare it, an egg is hard-boiled , peeled and the wide end cut off a bit so that it can be placed vertically on a plate with a little lettuce or something similar. A tomato is cut diagonally, the lower part (without the stem end) is hollowed out and (possibly with a little mayonnaise inside) placed on the egg. Finally, a few dabs of mayonnaise are placed on the tomato so that the dish is clearly reminiscent of a toadstool .
A comparable dish are toadstool tomatoes .
Serving cold platters with toadstool eggs became fashionable in the 1950s. Like toadstool tomatoes, cheese skewers with grapes, mett and cheese hedgehogs or ham rolls and bags , they were part of the standard repertoire of cold buffets until the 1970s, especially in private households.
literature
- Peter Peter : Cultural history of German cuisine. Verlag C. H. Beck, Munich 2008, ISBN 978-3-406-57224-1 , p. 182.