Egg and Gribenes Spread

Name: Egg and Gribenes Spread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 0 teaspoons cayenne; 1 small celery stalk, diced; 4 larges eggs; 1 teaspoon fish sauce; 8 servings Kosher salt; 1 Tbsp minced shallot macerated in a tablespoon of lemon juice for at least 5 minutes; 1 Spanish onion, finely diced; 1 Tbsp 15 to 30 grams Schmaltz

Egg and Gribenes Spread is a gluten free, dairy free, and primal side dish. One serving contains 51 calories, 3g of protein, and 4g of fat. This recipe serves 8. If you have shallot macerated in a tablespoon of lemon juice, onion, celery stalk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small saucepan, cover the eggs with 1 inch/3 centimeters of water and bring the water to a boil over high heat. As soon as the water reaches a full boil, cover the pan and take it off the heat.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Frying Pan

Let the eggs sit in the covered pan, off the heat, for 12 to 15 minutes, then remove them from the water. (Or, if you have a pressure cooker, steam them for 7 minutes, then chill; these are invariably easier to peel.) Run the eggs under cold water, or transfer them to an ice bath, till they're thoroughly chilled. Peel the eggs.

Ingredients you will need

Water

Egg

Ice

Equipment you will use

Pressure Cooker

Frying Pan

Meanwhile, in a separate small saucepan over medium heat, saute half the onion in 1 teaspoon schmaltz till translucent. It's a good idea to give them a pinch of salt as you do this, don't be shy.

Ingredients you will need

Schmaltz

Onion

Salt

Equipment you will use

Sauce Pan

Transfer the onions to a plate and allow to cool slightly.

Ingredients you will need

Onion

Combine all the ingredients except the celery and gribenes and do any of the following: put them through a meat grinder fitted with a medium or small die; coarsely chop them in a food processor; chop by hand and finish by mashing to a pleasing consistency with a fork. Then fold in the celery and the gribenes.

Ingredients you will need

Celery