Egg pâté
Combines whole egg whites and fats, making it very filling and suitable for a quick keto snack. Fried onions soften and deepen the flavor, while butter provides a creamier, spreadable texture.
Boil the eggs (150 g) hard for 10 minutes, cool them down and peel. Cut the onion (90 g) into strips and fry it in sunflower oil (10 g) over low heat for 7-8 minutes until it becomes soft and transparent; peel the garlic (5 g), and leave the butter (30 g) at room temperature in advance to soften.
Combine the eggs, onion, garlic, and butter in a blender bowl, add salt (to taste) and black pepper (to taste), then blend everything until smooth and creamy. Transfer the pâté to a jar or container and place it in the refrigerator; the flavor becomes more cohesive after 1-2 hours, and it is best stored for no longer than 3 days.
This is a quote in English.
If you want a denser texture, you can chop some of the eggs finely instead of fully blending them, and mix them into the finished pâté at the very end.
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