Egg pate
Today we offer a recipe for egg pate. Not a gram of meat, although everyone says that it is definitely in the composition. Everything is fast, simple, delicious and budget-friendly.
Equipment
- 1 pan
- 1 grater
- 1 knife
- 1 chopping board
- 1 frying pan
- 1 kitchen chopper
- 1 jar
- 1 lid
- 1 tablespoon
Ingredients
- 4 pcs egg
- 100 g processed cheese
- 1 pc carrot
- 1 pc yellow onion
- ¼ pc nutmeg
- 1 pinch salt
- 1 tbsp vegetable oil
Instructions
- Prepare everything you need. Boil the eggs in advance, it is important here that they are "hard-boiled". To do this, put it in a saucepan with water and keep it for 10 minutes after boiling. Then transfer to cold water and let cool.
- Grate the carrot, cut the onion into small pieces. Fry the vegetables on a small heat until soft, do not allow strong browning.1 pc carrot, 1 pc yellow onion, 1 tbsp vegetable oil
- Peel the eggs, cut them randomly and put them in the bowl of a kitchen chopper.4 pcs egg
- Send the browned vegetables and pieces of processed cheese to the same place. Grate the nutmeg, add salt.100 g processed cheese, 1 pinch salt, ¼ pc nutmeg
- Scroll to a homogeneous puree-like mass. To try. But it's too early to judge the taste, since the egg pate should be infused and cooled well for 3-4 hours. Its taste will change significantly and become more pronounced.
- The egg pate is ready. Stored in the refrigerator for up to 3 days.
Nutrition
Calories: 125kcalCarbohydrates: 1gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 429mgPotassium: 36mgFiber: 0.03gSugar: 1gVitamin A: 283IUVitamin C: 0.04mgCalcium: 262mgIron: 0.2mg