Easter Egg utilization – Sustainability #1

Did you know that about 8! eggs are given away as Easter gifts per person? In Austria, this sums up to 70 million and in Germany more than 600 million. That´s a lot.

In many cultures, the egg is a symbol of life and in fact, it is a very powerful as well healthy food. Way too valuable to be wasted by getting rancid due to a too long storage. Hard eggs stay eatable for 2 weeks at room temperature and up to 4 weeks in the fridge from the day of being ovulated.

Egg provide your body with important minerals (iron, phosphorus, potassium, and sodium), vitamins (B12, D, K, and A) and protein for muscle growth.

So, what to do with this many Easter Eggs?

Of course, you can eat them as a side dish to a snack or use them for sandwiches. Another simple usage is as decoration for a sausage salad. But here are also some more advanced recipes:

Vegetable salad with eggs

Ingredients: for 2 persons

4 hardboiled eggs
300 g cucumber
400 g tomatoes
200 g champignons
2 spring onions
2 spoons basil
2 spoons chives

Finely dice cucumber and tomatoes. Mix it and spice it with salt and pepper as well as with chopped basil. Place it on a nice plate. Finely cut the champignons and spring onions. Heat 1 spoon olive oil in a coated pan and sear the champignons and spring onions, stir up, spice with salt and pepper and dispense it over the vegetables on the plate. Slice the eggs, cut chives and decorate the salad. Enjoy!

Salted and smoked meat with dumplings and acetic horseradish

Ingredients: for 2 – 4 persons

5 hardboiled eggs
9 medium potatoes (floury ones)
1 spoon oil
125 ml vinegar
125 ml water
1-2 spoons grated horseradish
200 g flour
1 kg salted and smoked meat

Cook all potatoes about 15 minutes, peel them and grate finely.

Take the quantum of 4 potatoes. Finely chop the eggs, mix it with the potatoes, then salt. Stir together with the vinegar, water, and horseradish.

For the dumplings take the quantum of 5 potatoes. Mix it with the flour and salt it. Knead and shape into dumplings. Cook in salted water for 15-20 minutes.

Cook the salted and smoked meat in a pressure cooker for 1 hour and let it evaporate. Then slice the meat into 1 cm slices and serve it together with a dumpling and the acetic horseradish. Enjoy!

Egg ragout in curry sauce

Ingredients: for 4 persons

8 hardboiled eggs
2 teaspoons oil
4 teaspoons curry powder
2 spoons flour
500 ml vegetable broth
200 g whipped cream
salt, pepper
200 g celery
300 g topinambur
100 g champignons
1 patch of cress

Peel and cut the eggs in half. Heat 1 teaspoon oil and unmix 3 teaspoons of curry. Add flour and sweat on. Add vegetable broth and whipped cream. Bring it to the boil. Spice with salt and pepper. Peel, wash and slice celery and topinambur. Clean champignons and divide into 4. Heat 1 teaspoon oil and stew vegetables for 3 minutes. Spice with salt and pepper. Add vegetables and eggs to the sauce and heat up. Serve ragout on plates. Cut cress from the patch and decorate the ragout. Powder with curry. Enjoy!

Egg Cress Spread

Ingredients: for persons

Hard boiled eggs
Mayonnaise (low-fat)
salt, pepper
lemon juice

Finely chop the eggs and mix with mayonnaise, mustard, salt, pepper and lemon juice. Add the finely chopped cress and chives. Enjoy!

Stefanie roast with eggs

Ingredients: for 4 people

700 g mixed minced meat
3 hard-boiled eggs
1-2 pcs. Frankfurter sausage
3-4 pickled gherkins
1 medium onion
3 cloves garlic
2 rolls
200 ml milk
salt, pepper
some dried marjoram
2 tablespoons of oil

Peel and chop the onion and garlic. Heat the oil in a pan and fry the onions until golden brown. Add garlic and marjoram, heat briefly and empty into a bowl.

Cut the rolls into cubes, place them in a container and pour the milk over them. Squeeze and add to the roasted onions. Add the minced meat, salt, pepper and mix well. Heat the oven to 180 degrees.

Form a base from half of the mixture and cover with the eggs, gherkins and Frankfurter sausages. Put the rest of the minced meat on top, press it down firmly with wet hands and form a stripe. Place in a greased dish and bake for about 25 to 30 minutes. Serve as a side dish mashed potatoes with roasted onions and beetroot salad. Enjoy!