Dear sweethearts,
From time to time – not often, mind you! – I like cooking. Especially if there are eggs involved – my favorite food product. Ever since I came to Poland and the Lajkonik – Piekarnia I Kawiarnia (EN: Lajkonik – Bakery and Cafe) opened up, I have been a fan of the products from that place and their “Pasta jajeczna” (EN: Egg Paste). We tried to replicate it at home, but the taste is not quite the same…
When to eat it?
Well… the egg paste can be enjoyed at any time of the day, but it is most commonly served as breakfast or dinner, spread on the fresh bread – with some fresh green onion tails, finely chopped, on the top. Some people enjoy adding slices of tomato or cucumber on top but I define that as sacrilege as it changes the taste and makes things mushy… Pasta jajeczna is a typical element of the Easter breakfast. I, for one, would eat it every other day!
The hard boiled eggs 
The fresh green onion leaves
What do you need?
In order to make pasta jajeczna/egg paste you need the following:
- hard-boiled eggs – let us say 10 eggs to start with
- mayonnaise – the best would be if you would make your own or buy one with low additives
- salt & pepper – according to taste
- fresh green onion tails – finely chopped
The hard boiled eggs – primed The fresh green onion leaves – primed
What next?
- Hard boil the eggs – the secret is to have them properly boiled, not soft, and definitely not over-boiled! Put the eggs in the cold water and count the time from the moment when the water boils – it should be about 10 minutes. After the eggs are boiled, remove them from the stove and pour cold water over them. Leave them for 2-3 minutes to chill and then peel them down.
- Cut the boiled & peeled eggs in halves so you can take out the yolk (the yellowy middle) from the whites. Separate them.
- The whites will be cut in smaller pieces (as you can see in the photos below).
- The yolk will be placed in a pot and crushed with a fork until it is smooth.
- Mix the whites & the crushed yolks together.
Separate The mayo / mustard Blending
- Blend the ingredients together and start adding the mayonnaise, salt and pepper according to your taste. The trick in cooking is always to taste what you are making, to make sure it is properly seasoned. I added about 2 spoonful of mayo and a sprinkle of S&P.
- To top it all up and make the pasta more colourful, add the finely chopped fresh green onion leaves. I love them so we add a lot of them! π but it is up to you how much green you want inside!
Et voila! Now it is time to put it in the fridge to cool off a bit and you can serve with fresh bread – homemade from the oven. It is a treat! π
If you did it before, tell me: is your recipe the same? If you never tried making your own egg paste before, are you willing to try now? I would love to hear back from you π
All the best,
The Twisted Red LadyBug that loves Eggs π
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