Hungarian egg pate as a New Year's snack
Composition / ingredients
6
servings:
Step-by-step cooking
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The pate is prepared very simply. To begin with, we send the eggs to cook. Cut the onion into cubes and fry until golden brown on a mixture of vegetable and butter. Do not spare the onion, it gives juiciness to our pate. We cut the garlic, peel the eggs from the shell. In the blender bowl, we send fried onions, walnuts and whisk until smooth, then add garlic, eggs, salt and pepper. Whisk everything. We put the finished pate out of the blender and send it to the refrigerator for an hour or two. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
