Egg Butter
A simple, delicious spread for bread and sandwiches! Egg butter is a popular spread made from butter and the yolks of hard-boiled eggs. The dish hails from Estonia, where rye bread and egg butter are considered traditional Easter fare. In Finland, egg butter is spread on hot Karelian pasties. Egg butter sandwiches really are very tasty, and nutritious too, which matters a lot at breakfast. A cup of coffee with a sandwich like this is a great way to start the day!
Cooking method
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Step 1:
Gather the ingredients. There are quite a few recipes for egg butter. They differ in the add-ins that round out the two main components — butter and the yolks of hard-boiled eggs. You can add anything that seems to pair well with them. For a spicy spread, add horseradish or hot pepper. Egg butter with fresh herbs has an interesting flavor. Hard-boil the eggs.
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Step 2:
Before cooking, wash the eggs with soap to keep germs from getting inside. To keep the eggs from cracking while they boil, add a little salt to the cooking water. Once the eggs are done, drain the water and cover them with cold water so they're easier to peel. Once the eggs have cooled, peel them. Separate the yolks from the whites. The whites can be used in other dishes.
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Step 3:
Grind the yolks into a smooth paste with a blender, or mash them with a fork or spoon. Boiled yolks are fairly soft, so any kitchen tool — even a hand-held one — handles them easily. Take the butter out of the refrigerator ahead of time so it softens at room temperature. Never melt it in the microwave or any other way, though — the egg mixture won't reach the right consistency and the flavor will suffer.
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Step 4:
Add the butter to the egg yolks along with the salt, ground black pepper, and finely chopped fresh herbs. Use any herbs you like — dill, parsley, basil. Mix thoroughly so the seasonings are evenly distributed. Put the egg-and-butter mixture into a small bowl, smooth the top gently, and refrigerate for 20 minutes so the butter firms up.
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Step 5:
Serve the egg butter with rye or wheat bread. Enjoy!
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Caloric content of the products possible in the composition of the dish
- 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
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
