Jewish eggs
8 servings
20 minutes
Jewish eggs are a traditional dish of Hungarian cuisine, known for their rich, spicy flavor and delicate texture. Historically, they emerged in Jewish communities in Hungary and became an integral part of festive gatherings. Boiled eggs mixed with onion, goose fat, paprika, and mustard create a wonderful combination of softness and mild spiciness. This appetizer is served on a piece of airy challah, adding a special elegance to it, while pickled red onion adds a tangy zest. Jewish eggs are perfect for both cozy family dinners and formal events that appreciate traditional and authentic flavors.
1
Slice the red onion into thin feathers. Add a couple of teaspoons of sugar, a little salt, and vinegar, mix and let it marinate.
- Red onion: 1 head
- Sugar: 2 teaspoons
- Salt: to taste
- Vinegar: 30 ml
2
Place the eggs in boiling water and cook for 11 minutes. Then transfer them to ice water to stop the cooking and cool down.
- Chicken egg: 6 pieces
3
Chop the onion into small cubes, 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.
- Onion: 1 head
- Chicken egg: 6 pieces
- Goose fat: 50 g
- Paprika: 1 teaspoon
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Place eggs on a piece of hala, decorate with pickled red onion and chopped green onion.
- Challah: 1 piece
- Red onion: 1 head
- Chives: to taste