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Recipe details
Garlic Egg Mash
Mashed hard-boiled egg seasoned with garlic, salt, and pepper, served at room temperature.
≈ 14 kcal/100 g · ≈ 76 kcal/serving
25 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
garlic clove, finely grated3 g
salt1 g
black pepper0.2 g
water500 g
Cookware and utensils
small saucepan
fork
small serving plate
Directions
01
Place the egg in the saucepan and cover it with water.
Products
large egg — 50 g; water — 500 g
Action
Cover
Time
1 min
Temperature
cold water
02
Boil the egg over medium heat.
Products
large egg — 50 g; water — 500 g
Action
Boil
Time
10 min
Temperature
boiling water
03
Cool the egg under cold running water.
Products
large egg — 50 g; water — 500 g
Action
Cool
Time
3 min
Temperature
cold water
04
Peel the egg.
Products
large egg — 50 g
Action
Peel
Time
1 min
Temperature
cool
05
Mash the egg with the garlic, salt, and pepper on the plate.
Products
large egg — 50 g; garlic clove, finely grated — 3 g; salt — 1 g; black pepper — 0.2 g
Action
Mash
Time
3 min
Temperature
cool
06
Shape the mash into a shallow labneh-style mound.
Products
large egg — 50 g; garlic clove, finely grated — 3 g
Action
Shape
Time
2 min
Temperature
cool
07
Serve the plate at room temperature.
Products
large egg — 50 g; garlic clove, finely grated — 3 g
Action
Serve
Time
1 min
Temperature
room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available