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Egg spread with anchovies

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Ingredients for 4 servings:

  • 4 egg whites
  • 1 small gherkin(s) (delicatessen gherkin), very finely diced
  • 1 small onion(s), very finely diced
  • 1 ½ tbsp mayonnaise
  • 2 tsp, heaped anchovy paste, more or less to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

delicious protein utilization

Whisk the egg whites thoroughly and fry 3-4 thin egg white crêpes one after the other in a non-stick pan until fairly light brown. Let cool, then cut into fine cubes. Mix with cucumber, onion, and mayonnaise. Stir in anchovy paste to taste. Refrigerate for about 1 hour to set. Tips: Egg whites can be stored in the freezer for later use. Anchovy paste can also be easily substituted with salmon paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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