Mervi from Kokkola wants to share his quick egg recipe for everyone’s pleasure.
The texture of instant eggs is smoother than traditional, but the taste is just as good. Eeva Paljakka
There is nowhere to be found that egg butter tastes really delicious. As a friend of Karelian pie, it is absolute.
Making egg butter isn’t hard, but I can still make it even easier. We can thank Mervi from Kokkola for the recipe for quick eggs. He sent a message to Iltalehti’s editorial office:
– I offer you a trick that I have been using successfully for years. I suspect that idea has ignited in the brain blocks of many others. The lazy Martta from Peräkylä has probably used this gimmick for 42 years, but has not dared to tell it in general. Now I want this to be known to all people, Mervi jokes in his message.
Quick egg butter is produced in less than five minutes, so no one can deny the speed of the recipe.
– This is by far the most hygienic and fastest way to make egg butter for Karelian pies. No one of my own guests has ever noticed the difference from the traditional.
The texture of instant eggs is more even than traditional eggs and tastes just as good.
– No more challenging peeling of fresh eggs, no more chopping with a fork, Mervi says.
Quick egg
a couple of drops of oil in a saucepan
3 eggs
50 g butter
add salt to taste
1. Bring out the boiler. Drizzle a couple of drops of cooking oil on the inside of the cold pan. For example, use a bottle sprayer for application.
2. Break the raw eggs into an oiled pan. Pick up the whisk and whisk the egg structure.
3. Raise the pan on a hot stove and start heating, stirring. When the soup is “puffed”, lift the pan off the stove.
4. Immediately throw in sliced butter and stir.
5. Season with salt and egg butter ready for gourmet.
The story was first published on October 21, 2021.