Chopped Egg and Onion
An Ashkenazi Jewish starter: hard-boiled eggs and softened onions chopped to a coarse paste, bound with schmaltz, seasoned only with salt and pepper.
Overview
Eggs hard-boil and cool. Onions cook slowly in oil or schmaltz until deeply golden and sweet. Both chop together with a fork or knife (not a food processor, the texture matters); salt and pepper season. Serve at room temperature.
Ingredients
- 6 eggs (large)
- 2 onions (medium, finely chopped)
- 4 tablespoons schmaltz (rendered chicken fat) or sunflower oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon white pepper
To serve
- Rye bread, matzo, or crackers
- Sliced cucumber (or radish)
Method
Stage 1 - Hard-boil the eggs
- Place the eggs in a pan; cover with cold water by 2 cm.
- Bring to a steady boil; reduce to a simmer; cook exactly 10 minutes.
- Drain; cover with cold water until cool.
- Peel.
Stage 2 - Caramelise the onions
- Heat the schmaltz or oil in a wide pan over medium-low heat.
- Cook the onions 18-20 minutes, stirring occasionally, until deeply golden and very soft. Don't rush - this is half the dish.
- Cool to room temperature.
Stage 3 - Chop and combine
- Roughly chop the eggs in a wide bowl with a fork - coarse, not fine.
- Add the cooled onions with all their fat from the pan.
- Season with salt and white pepper; mix to combine.
- Taste; adjust salt and pepper.
Stage 4 - Rest
- Cover and refrigerate at least 30 minutes (the flavours marry).
- Bring back to room temperature before serving - cold mutes the flavour.
Stage 5 - Serve
- Pile into a small bowl; serve with rye bread, matzo or crackers, and a few cucumber slices to refresh between bites.
Notes
- Schmaltz is the soul: If you can render chicken fat (or buy a jar at a Jewish deli), the dish is transformed. Sunflower oil is the everyday substitute.
- Coarse texture: A food processor or blender turns it into pâté. Chop by hand or use a fork; the pieces of egg and onion should be visible.
- Don't skimp on the onion-cooking: Pale onions give a sharp, raw-tasting spread. The onions need real time to sweeten.
Storage
- Keeps 4 days refrigerated. Bring back to room temperature before serving each time.
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