The amazing chicken egg is versatile, nutritious, and possesses chemical and physical properties that make it a miracle worker in the kitchen. Most of us find them pouch-friendly as well, so here is a simple dish from Russia featuring the versatile egg.
Russian Chopped Egg Pate
Nutritional Data per serving:
Calories 91
Total Fat 7.3g
Saturated Fat 3.2g
Cholesterol 194mg
Sodium 83mg
Total Carbohydrates 0.9g
Sugars 0.5g
Protein 5.7g
8 hard-boiled eggs, peeled (see below)
4 scallions (spring onions) green and white parts, finely chopped
2 Tbs melted butter
1 Tbs Greek Yogurt (or mayonnaise)
1 Tbs fresh dill, finely chopped (or parsley or cilantro)
Salt and white pepper to taste
Cucumber slices, cherry tomatoes, and oil-cured black olives for garnish
Chop the hard-boiled eggs finely but do not process in a food processor - the texture should be grainy.
Add the scallions, butter, dill, salt, and white pepper and mix gently with a fork.
Chill in the refrigerator for at least 1 hour.
Mound the pate in a serving bowl and decorate with the tomatoes, and olives.
Serve on cucumber slices
Serves 6 to 8
Perfect Hard-Boiled Eggs
Place the eggs in a saucepan and cover with 1 inch of water.
Bring the water to a boil over high heat.
As soon as the water boils, cover the pot and remove it from the heat.
Allow to sit for 10 minutes, or 8 minutes if you prefer the center of the yolks slightly creamy.
Drain the water from the pot and crack the egg shells - this can be accomplished easily by shaking the eggs vigorously in the pot.
Cover the eggs with cold water and let them sit for 30 minutes.
Cracking the egg shells allows the sulfur compounds that cause the yolk to turn green to escape, and since these compounds are water soluble, the cold water will draw them from the egg.
Peel the eggs beginning at the large end.
Russian Chopped Egg Pate
Nutritional Data per serving:
Calories 91
Total Fat 7.3g
Saturated Fat 3.2g
Cholesterol 194mg
Sodium 83mg
Total Carbohydrates 0.9g
Sugars 0.5g
Protein 5.7g
8 hard-boiled eggs, peeled (see below)
4 scallions (spring onions) green and white parts, finely chopped
2 Tbs melted butter
1 Tbs Greek Yogurt (or mayonnaise)
1 Tbs fresh dill, finely chopped (or parsley or cilantro)
Salt and white pepper to taste
Cucumber slices, cherry tomatoes, and oil-cured black olives for garnish
Chop the hard-boiled eggs finely but do not process in a food processor - the texture should be grainy.
Add the scallions, butter, dill, salt, and white pepper and mix gently with a fork.
Chill in the refrigerator for at least 1 hour.
Mound the pate in a serving bowl and decorate with the tomatoes, and olives.
Serve on cucumber slices
Serves 6 to 8
Perfect Hard-Boiled Eggs
Place the eggs in a saucepan and cover with 1 inch of water.
Bring the water to a boil over high heat.
As soon as the water boils, cover the pot and remove it from the heat.
Allow to sit for 10 minutes, or 8 minutes if you prefer the center of the yolks slightly creamy.
Drain the water from the pot and crack the egg shells - this can be accomplished easily by shaking the eggs vigorously in the pot.
Cover the eggs with cold water and let them sit for 30 minutes.
Cracking the egg shells allows the sulfur compounds that cause the yolk to turn green to escape, and since these compounds are water soluble, the cold water will draw them from the egg.
Peel the eggs beginning at the large end.
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