Perfecting egg paste: Secrets to the ultimate cheese spread

The recipe for egg paste might seem straightforward. However, in practice, this simple sandwich spread doesn't always taste equally good. The secret lies in the consistency. Egg paste should never be too smooth, so we strongly advise against blending it. Instead, we recommend using a special ingredient.

Firstly, ensure you use quality eggs. You don't need to be a gourmet to tell the difference between paste made with fresh eggs and one where the eggs have been stored in the fridge for a while. The eggs need to be hard-boiled, but not overdone. Excessive boiling causes sulphur to form in the egg, resulting in an unpleasant odour and a blue ring around the yolk.

The ideal cooking time for hard-boiled eggs is 6 minutes from the time the water starts boiling. Remember to place washed eggs in cold water, not boiling water. If you mistakenly do the opposite, it's quite likely that the shells will crack.

What enhances the flavour of homemade egg paste is cheddar cheese. English cheddar is ideal because of its distinct taste and consistency, and it also grates very well. If you prefer milder cheeses, Gouda or Emmental can be used.

The addition of cheddar cheese not only enhances the taste of the paste but also gives it a firmer consistency. It remains creamy and sticks excellently to the sandwich.

To prepare a portion of paste for 2 people, you need:        

• 3 hard-boiled eggs,
• 1 tablespoon of mayonnaise,
• 10 grams of cheddar cheese,
• a pinch of salt,
• parsley or freshly chopped chives.

Preparation:          

1. After boiling the eggs, allow them to cool down slightly. Peel them and place them in a bowl.
2. Next, mash the eggs using a fork or potato masher. To make it easier, you can first cut the eggs in halves.
3. Grate the cheddar cheese using a fine grater.
4. Mix the eggs with mayonnaise and cheese.
5. Add chopped parsley or chives.
6. Season to taste with salt. If you prefer a spicier version, add a pinch of freshly ground pepper.