Broad bean and egg paste
Broad bean and egg spread for sandwiches or as a salad is one of the most interesting ways to deliciously use even older broad beans. I invite you to try this versatile and simple recipe.
Preparation time: 25 minutes Number of servings: over 700 g of paste In 100 g of paste: Energy value 146 kcal Carbohydrates 8 g - Including sugars 2 g Protein 6 g Fats 10 g Diet: low-sugar, low-carbohydrate, vegetarian.
- fresh broad beans 500 g - weight before cooking
- 4 hard-boiled eggs - about 220 g after peeling
- favorite mayonnaise 70 g
- sour cream e.g. 12% 70 g
- 2 tablespoons chopped chives
- freshly squeezed lemon juice 2 tablespoons
- half a level teaspoon of salt
- pepper 1/3 flat teaspoon
Broad bean and egg paste
Before you start preparing broad bean paste, I recommend reading the entire recipe first to prepare well in advance for the next steps.
Rinse the broad beans thoroughly in a sieve under cold, running water. Bring a pot of water to a boil. Add the broad beans and ½ teaspoon of sugar to enhance their flavor (this can be omitted). Cook the broad beans uncovered. Cooking time depends on the age and size of the beans. Very young broad beans (small, intensely green) take about 4-6 minutes. Older broad beans (larger, paler) need 8-12 minutes. It's best to check each one after about 5 minutes. About a minute before the end of the cooking time, I recommend adding ½ teaspoon of salt to the water. Drain the cooked broad beans immediately and rinse thoroughly with cold water. This will stop the cooking process and make the skins easier to remove. Remove the skin from the broad beans and set aside. I had 320 grams of broad beans left after removing the skins. If needed, here's how to cook broad beans.
Hard-boil or semi-hard-boil four medium-sized eggs. Once cooked, immediately pour cold water over them and peel them. Once they've cooled slightly, you can chop them with a knife. You can also mash the eggs with a fork, along with the peeled broad beans.
In a bowl with the broad beans and eggs, add 70g each of high-quality mayonnaise and 10%, 12%, or 18% sour cream. Add 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of chopped chives, 0.5 level teaspoon of salt, and 1/3 level teaspoon of pepper. Mix thoroughly and mash further with a fork. Taste the paste and decide whether you want to add more spices, mayonnaise, or sour cream.
Tip: Instead of chives, you can use one clove of garlic, peeled and pressed through a garlic press. You can also add chopped dill and avocado flesh. Feel free to substitute plain yogurt for the sour cream.
Egg and broad bean spread is not only delicious and nutritious, but also incredibly versatile. It can be served immediately after preparation, or to keep it fresher for longer, store it in a covered glass container in the refrigerator. It pairs perfectly with fresh bread, a crusty baguette, or breadsticks. You can also serve it with crackers or grissini. It tastes great with vegetable sticks like celery, carrots, or bell peppers, creating a healthy and tasty snack. This spread also makes a great addition to snacks at family gatherings or picnics. Try pairing it with your favorite salads for a unique flavor and texture.
Store the broad bean egg paste in the refrigerator, preferably in a glass container with a lid. It can be stored there for up to one week.
Enjoy your meal.
