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Chopped Eggs
and Onions (p. 4) |
Recipe Ingredients:
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4 hard-cooked
eggs, peeled
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1 very small
onion, finely chopped (about 1/3 C.)
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1 rounded
tablespoon Schmaltz (p. 9)
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Salt and
freshly ground black pepper
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Jewish Home Cooking
Yiddish Recipes Revisited |
Serves 2
(excerpted from the introduction): The usual
name for this egg salad is deceptive. Much
of its appeal comes from the
unmentioned ingredient, schmaltz. You must
have good schmaltz to elevate what would
otherwise be an ordinary egg salad. Even
better, if you add some griebenes (chicken
cracklings, see page 10) it becomes divine
and very dangerous stuff that you won't be
able to stop eating. . .
Place the whole eggs and chopped onion on a
board or in a chopping bowl. Chop the eggs
and onions together until the eggs are the
desired consistency. If you have been using
a chopping board, transfer the mixture to a
bowl.
Add the schmaltz, and season with salt and
freshly ground black pepper. With a fork,
gently combine with the egg mixture, being
careful not to mash the eggs too much.
Serve at room temperature. The salad can be
refrigerated, tightly covered, for 1 day,
but should be eaten at room temperature. |
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Cooking Tips: |
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