Hard Cooked Egg Pate Recipes

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

FOOLPROOF HARD-COOKED EGGS

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

HARD-BOILED EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

QUICK AND EASY CHICKEN LIVER PATE

Steps:

• Melt butter in heavy sillet over medium heat.
• Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
• Save pan drippings.
• In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
• Blend well for about 20 seconds.
• Optional: Blend in the hard boiled egg for a richer pate.
• Enjoy!

HARD-COOKED EGG PATE

Steps:

• Carefully remove the yolks from the whites and very finely chop the whites.
• With the back of a spoon, press the yolks through a sieve into a small bowl.
• Add the whites, butter, chives, and salt; mash with a fork until blended.
• Taste and add more salt, if needed.
• Cover and refrigerate until ready to use.
• Let the pate come to room temperature before serving.
• May garnish with chives or radish slices.
• Spread on bread or accompany with bread or toast and serve.

CHICKEN LIVER PATE

Steps:

• In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
• In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
• In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
• Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
• Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

CHICKEN LIVER PâTé

Steps:

• Hard-boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions and garlic.
• In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
• Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended. Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth. Transfer pâté to a small serving bowl and cool. Chill pâté, covered, at least 4 hours and up to 2 days.
• Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pâté.
• Serve pâté with toasts or crackers.