John Myers
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Egg Cream, Special Spread
The perfect egg cream, special spread recipe with a picture and simple step-by-step instructions.
As a special spread
- 150 gr Butter very soft
- 3 tbsp Mayonnaise or Miracle
- 2 tsp Mustard medium hot
- Salt, white pepper
- Splash of lemon, prs. sugar
- 2 tbsp Fine cubes of cooked / smoked ham
- Or AND
- 3 tbsp Smoked salmon fine cubes
- Or AND
- 1 tbsp Chopped anchovies
- 2 tbsp Chopped herbs
- Parsley, dill, chervil, etc.
- 3 tbsp Chopped egg whites
- Halve the eggs and remove the yolks. For the filled eggs, place the egg white halves on kitchen paper. (See under “Colorful eggs the great temptation”) If you only need one egg cream, you can continue to use the white one as you wish. E.g. Chopped into small pieces to sprinkle marinated leaf salads or as an ingredient in a sausage, meat or potato salad, or … or … or.
- Press the egg yolks through a fine sieve. It’s a bit exhausting, but it’s worth not just chopping them up, as larger crumbs tend to get stuck in the syringe.
- Mix the very soft butter with the mixer on the highest setting for at least 10 minutes until foamy. This almost doubles its volume and makes it very creamy, almost like cream.
- Pour egg yolk crumbs into the butter, add mustard, mayonnaise and the spices. Mix everything well with the whisk. For further use, it is best to fill into a piping bag.
use
- 1. as a spread: e.g. with herbs, chopped egg white, diced ham or smoked salmon or other fish, just ask your imagination. 2. for garnishing: e.g. to stick the small garnishes on mdaillons, small beef steaks, canapès, etc. 3. for filling: z. Eg ham rolls, ham bags, cheese rolls etc. and of course for the egg halves themselves. See under “Colorful eggs …”
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