Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 308 :: Heat Without Meat
Israeli Smoked Egg Pate
Method: Indirect grilling/smoking (direct grilling for the toast points)
Category: Vegetarian
4 large eggs
1/4 cup mayonnaise (preferably Hellmanns)
Kosher salt and freshly ground black pepper
A few drops of fresh lemon juice (optional)
Finely chopped fresh flat-leaf parsley

4 slices of dense white bread, cut in half on the diagonal

Other Items Needed:
1 cup hardwood chips, such as cherry or apple, for smoking.

Place the eggs in a saucepan with cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to a simmer and cook the eggs exactly 11 minutes. Drain into a strainer and rinse the eggs under cold water until cool enough to handle, then peel. The recipe can be prepared several days ahead to this stage.

Smoker method:
Set up your smoker for smoking and preheat to 275 degrees. Place the eggs in the smoker and smoke until covered with a light brown film of smoke, 20 to 30 minutes. Transfer to a plate and let cool.

Indirect grilling method:

Set up your grill for indirect grilling and preheat to medium-low. Toss the wood chips on the coals. (Sorry folksthis is hard to do on a gas grill.) Smoke as described above: The cooking time will be about 20 minutes. Transfer the eggs to a plate and let cool.

Quarter the eggs and place in a food processor. Coarsely chop the mixture, running the machine in short bursts. Work in the mayonnaise and salt and pepper to taste. If desired or appropriate, add a few drops of lemon juice.

Transfer the pate to a bowl or mound into a neat cylinder, using a metal ring. Sprinkle with parsley.

Just before serving, set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Grill the bread until toasted, 2 minutes per side. Serve the pate with the grilled bread.
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