Hello everyone, dear friends! Today's recipe will be very short, but no less tasty. Unfortunately, no photos, because my daughter was cooking while we were at the dacha, so the process remained a sealed secret. I was only able to take a photo and appreciate the final result, and let me tell you, my friends, this result exceeded all my expectations. Very tasty and quick to make a snack for a quick fix, yes, such that they instantly learned everything without a trace! The only thing to do is boil the eggs “in a bag.” Well, I won’t bore you with the praises of my own daughter and will go directly to the recipe.
So, egg pate for sandwiches, author Daria Bakhvalova, recipe:
Ingredients
- chicken eggs 8 pcs.
- butter - 20-30 g
- salt, seasonings, herbs
Cooking method
Boil the eggs “in a bag”. Who doesn’t know, this is the state of boiled eggs when the white is already hard, and the yolk, on the contrary, is liquid. In order for the eggs to turn out “in a bag”, they need to be cooked for no more than three minutes after boiling.
Let it cool not too much, just so that you can clean them without burning yourself. Place in a bowl and mash with a fork until it becomes a paste. If the eggs are still overcooked, you can add a little mayonnaise, but it’s better to wait for three minutes, it seems to me that without mayonnaise it’s tastier and healthier.
Add softened butter to the grated eggs and continue mixing. The eggs must be warm for this purpose, so that the butter melts and is evenly distributed throughout the pate.
Salt, add your favorite seasonings, you can add finely chopped fresh herbs. Dasha decided to add dried dill. Mix and spread on pieces of bread. If you wish, we decorate it. That's it!
- Cooking time: 15 minutes
Egg pate is a versatile appetizer that can be made for breakfast or served at festive table. There are a lot of variations of this pate - with vegetables, mushrooms, beans, garlic and herbs, mayonnaise and sour cream, various spices and spices. To surprise unexpected guests, you will need literally 15 minutes; you can serve the pate in a bowl, in tartlets or spread on pieces of bread.
Ingredients
- 4 chicken eggs
- 2 tbsp. l. mayonnaise (medium or high fat)
- 1 carrot
- 1 onion
- 3–4 sprigs of fresh herbs
- 3 pinches of salt
- 2 pinches of black pepper
- 2 tbsp. l. refined vegetable oil
- 1–2 cloves of garlic
Preparation
1. Hard-boil the eggs, peel, cut into small pieces, and place in a bowl.
2. Peel the carrots and grate on a coarse grater. Peel the onion and cut into small cubes.
3. Heat the oil in a frying pan, saute the chopped vegetables over low heat until soft - 5-7 minutes, stirring with a spatula, then transfer to a bowl with the eggs, add mayonnaise.
4. Salt the appetizer, add spices, as well as finely chopped fresh parsley. You can use dill and green onions.
5. Using an immersion blender, turn all the products in the bowl into a homogeneous mass of creamy consistency - this is the egg pate. Taste to see if there is enough salt and spices, add if necessary.
Prepare necessary ingredients. Boil the eggs hard and cool. Remove shells and membranes from walnuts. Add butter and vegetable oil to the pan. Place the frying pan on the fire. Peel the onion and cut into half rings. When the oil is hot, add chopped onion to the pan and fry, stirring, for about 5 minutes.
The onion should gradually become soft and slightly golden.
Peel the hard-boiled eggs, cut them in half and place them in a bowl in which we will beat the pate, or in a blender bowl.
Add walnut kernels to the eggs.
Place the onion along with the oil that remains in the pan in a bowl with the eggs and nuts. Add peeled garlic clove, salt and ground black pepper.
Using a blender, puree the ingredients into a homogeneous, smooth mass. If you don't have a blender, you can use a meat grinder.
Transfer the prepared egg pate into a clean, dry jar with a lid. And put it in the refrigerator for 30 minutes to cool and brew. The specified amount of ingredients yields 1/2 a half-liter jar.
About egg pate Let's talk today? I love breakfasts - leisurely, enjoyable, beautiful and tasty, but perhaps I haven’t liked breakfasts lately. For some reason, the spoiled population of my house constantly expects something special from me and such that, oh, and I understand them - it’s nice when someone gets up early in the morning especially for you in order to have time to put a plate of thin pancakes on the table or delicious hot sandwiches. I understand, but at the same time, sometimes I want them to be equally happy with a plate of oatmeal or a portion of rice porridge in a slow cooker, but for some reason they are not trained and are not happy. And I have to go wild, pervert, invent - and invent, invent and invent something like this to cook for breakfast, especially if I don’t feel like cooking at all. In such cases, by the way, they are very helpful homemade pates: they are made in advance, at the moment X they are simply spread on bread, which almost all members of the family cope quite well with. With reservations, of course (some people forget to brew tea, others quite sincerely believe that the layer of spread should be five times thicker than the bread), but in general, such options do a good job of unloading me in the morning. At the same time, even at the time of preparation there is no particular strain: with proper distribution of tasks and planning of tasks, everything is done at ease and almost unnoticeably. It’s cool, of course, if you have an ordinary stationary blender with a capacity of at least 1.5 liters - I’ve been having trouble with this miracle of technology lately, I use a submersible one, but even with such a device everything works out quite quickly and without unnecessary movements. I’ve already shown liver pate, meat pate, today I’ll show it off egg pate- it is no less tasty. I don’t like it when flavors are substituted (like egg pate - just like meat pate), but in this case you can’t take the words out of the song: without knowing what the pate is made from, it’s quite difficult to guess.
I first met Julianne at a mental health clinic. She was there visiting a chef who went crazy after reading her review of his pate.
film "My best friend's wedding"
They say this egg pate recipe called Hungarian - supposedly it was invented in a country that is one of the world leaders in the issue of egg consumption per capita. I’m not sure how true this is, for some reason this dish seems more international to me, however, in my family, despite my protests, it is still called Hungarian egg pate. Well, okay, so be it. The main thing is that it is simple and tasty, everything else is completely secondary.
Ingredients:
3 hard-boiled eggs;
1/3 cup walnuts;
1 large onion;
2 tbsp. l. vegetable oil;
1 tbsp. l. mayonnaise;
1 tsp. mustard;
salt, pepper to taste.
Dry the nuts in a clean frying pan until a characteristic aroma and shine appear on the nuts themselves. Carefully, over low heat so as not to burn.
Scroll through a meat grinder. In the absence of laziness, you can do it twice (in my case, laziness is very present).
Chop the onion. Without bothering with issues of aesthetics, the main thing is that all the pieces are more or less the same thickness - this way the onions will fry evenly.
Fry in vegetable oil - the onion should become soft and golden.
Add the eggs to the nuts, one at a time, and mash them into a paste with a fork.
Don't let the large pieces scare you - everything will be resolved a little later.
Add fried onions. Salt, pepper, mustard. If desired, add a spoonful of mayonnaise.
Now turn on the blender and turn the mass into a paste.
Transfer it to a convenient container, put it in the refrigerator for 2-3 hours, after which you can have breakfast.
Bon appetit!
Calories: Not specified
Cooking time: Not specified
The flavor palette of egg pate is so unusual that it is not so easy to determine what it is made from. It is somewhat reminiscent of both spicy bean pate and delicate chicken meat, the taste is harmonious and very rich. And this despite the fact that expensive products There is no ingredient, and the pate is prepared quickly and easily. It can be eaten immediately after cooking, but then the consistency will be similar to herring mincemeat. Or let the pate brew, placing it in the refrigerator for several hours - then it will become dense, with a richer taste.
The egg pate recipe is perfect for the Easter holidays, when the problem of using boiled eggs becomes especially relevant.
Ingredients:
- boiled eggs – 3 pcs;
- garlic – 4 cloves (to taste);
- walnuts (peeled kernels) – 0.5 cups;
- vegetable oil– 3 tbsp. l;
- onions – 200-250 g (3-4 medium onions);
- salt - to taste;
- ground black pepper, paprika, hot red pepper - 0.5 tsp each;
- fresh vegetables, herbs, bread - for serving.
How to cook with photos step by step
Unlike appetizers, purple or red onions are absolutely not suitable for egg pate with nuts. During cooking, it acquires a brownish tint and looks burnt, although in fact it is not. Take this nuance into account and prepare the plow with the addition of regular onions. You can cut it into small cubes or half rings. 
Boil the eggs hard, but it is advisable not to overcook them so that a gray rim does not appear around the yolk. Cut the boiled eggs into 4 parts. 
If you stick to the recipe for egg pate with nuts, the dish will turn out spicy. Therefore, adjust the amount of garlic to your taste. Cut the peeled garlic into plates or slices. 
In heated oil, lightly brown the onion. As soon as the onion becomes transparent and begins to turn golden, remove the pan from the heat and let the onion cool. 
Place eggs, fried onions and garlic into a blender bowl. 
Grind thoroughly until smooth and thick, reminiscent of puree. 
Season the egg pate with your favorite spices to suit your taste. For us it is ground black and red pepper, paprika. Add salt too to taste. Mix everything. Spices will color the light pate more rich color with an orange or brownish tint. 
Dried in the oven walnuts transfer to blender. During roasting, you need to watch the nuts and not overheat them so that a bitter taste does not appear. You can add raw nuts to the pate, but they will not give a pronounced nutty taste.
Mix chopped nuts with egg pate. Taste, adjust to desired spiciness and adjust salt. 
If the taste of the finished egg pate seems a bit bland, you can add a spoonful of mayonnaise - it will give the pate a richer taste. 
Spread the finished pate of eggs with nuts on slices of bread, add fresh vegetables, greens and take a sample. We put what’s left in the refrigerator, where we keep it in a tightly sealed container for several hours. If you like the egg pate, you can make extra of it and use it as a sandwich spread.
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