Eggs Paste
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 1 tablespoon flour
- milk (goat`s milk), alternatively cow`s milk
- 1 bunch chives
- Pepper, crushed
- salt
- Maggi
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Mix one egg and one tablespoon of flour with milk and a little salt for each person until smooth.
- Melt the butter in a pan over medium heat. Pour the egg-milk-flour mixture into the pan and stir immediately with a wooden mixing spoon. Dilute the stagnant mass with milk again and again until a spreadable cream is created, stir, stir, stir! Finally stir in the chives cut into rolls.
- The egg smear is placed in the pan on the table and everyone takes as much as they want with a spoon and spreads it on a slice of fresh rye bread, seasoning with salt, pepper and Maggi as desired and eating the bread out of hand.
- The mass must not be too runny otherwise it will run off the bread, but will drag a little on the table as it cools. A strong, sweet coffee tastes best with it.
- In the original, this dish is prepared with goat`s milk, because every miner in the garden kept the so-called miner`s cow, a goat, if you can get goat`s milk it tastes a bit bitter, but also much better.
- Serve it to your loved ones as a Sunday breakfast and make sure that you can prepare a second serving.
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