Eggs

1 Stir the herring roe thoroughly with a fork to remove the fibrous films.
2. Add milk, semolina, and salt to the eggs. Whisk thoroughly.
3. Add the roe and herbs, stir, and pour the mixture into a greased hot frying pan.
4. Cover; stew over low heat for about 30 minutes.
5. Serve omelet with  tomato pieces.

Boil the eggs for 10 minutes. Peel the eggs.  Cut off the sharp end of the egg resembling a mushroom cap.
Brew strong tea in a separate cup and soak the egg tops for 10 minutes.
Remove the yolks from the eggs and mix them with butter and garlic into homogeneous paste. Fill the eggs with this paste and lay them sliced-side down. Put the brown caps on top.
Place the eggs on a dish, sprinkle chopped dill around the bottom and decorate with a lettuce leaf.

Boil quail eggs for 2 - 3 minutes, then peel.
Peel onion and slice into thin rings.
If desired, marinade the onion rings: cover the onion rings with a 1:1 mix of vinegar and water; let marinade for 20 minutes. Strain marinated onion rings to remove all liquid.
Wrap each egg with a trout slice, and fix it in place with an onion ring.
Garnish each egg with caviar.
Serve the eggs on a dish decorated with various greens.