Jewish Eggs
Appetizers • Hungarian
Description
Jewish Eggs
Ingredients
- Chicken Egg 6 pieces
- Onion 1 head
- Spanish onions 1 head
- Goose fat 0 oz
- Mustard Greens 1 tablespoon
- Paprika 1 tablespoon
- Sugar 2 spoons
- Vinegar essence 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Challah 1 piece
- Leek to taste
Step-by-Step Guide
Step 1
Slice the red onion into thin wedges. Add a couple of teaspoons of sugar, a pinch of salt, and some vinegar, mix well, and let it marinate.
Step 2
Place the eggs in boiling water and cook for 11 minutes. Then transfer them to ice water to stop the cooking process and cool them down.
Step 3
Finely chop the onion, grate the eggs on a coarse grater, mix them with the onion, add goose fat, paprika, mustard, and season with salt and pepper to taste.
Step 4
Place the eggs on a piece of challah, garnishing with pickled red onions and chopped scallions.
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