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Chicken Liver Pate, hard boiled eggs or no?

Help, making chicken liver pate today. My MIL's recipe just calls for onion, butter and livers. It's very good, but I see a lot of recipes with hard boiled eggs added. What's your preference?

10 Comments:

I like to have minced boiled egg as a garnish, but not mixed in. That's me though.

Ditto EtherMaiden.

I put egg in, most of the time. Honestly, I don't think it's going to make all that muc difference either way.

If it's got chopped egg, as far as I'm concerned, that makes it chopped liver, not pate. None of my French recipes call for egg.

My grandmother's recipe does not include eggs and I was really surprised the first time I tried "the egg" version. That said, the egg doesn't bother me.

Never put egg in mine nor seen a recipe calling for it.

No egg in pate...yes egg in chopped liver.

When I make mine I add eggs.

I've made it both ways I prefer it without the finely chopped hard boiled egg as I like a SMOOTH chicken liver pate

PS I like to add A good slurp of brandy also

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