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Egg yolk cream

updated

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Ingredients for 2 servings:

  • 4 eggs (hard-boiled)
  • 6 tbsp butter (softened)
  • 1 bunch of herbs
  • Salt (from the mill, if possible)
  • White pepper (ground if possible)
  • Maggi

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

according to a recipe from my mother.

Wash, trim, and finely chop the herbs (a combination of tarragon, lovage, flat-leaf parsley, oregano, and marjoram). Peel the eggs and remove the egg whites. Strain the remaining yolk through a sieve. Mix the egg yolk with the butter and finely chopped herbs. Season with salt, pepper, and Maggi to taste. Pour the cream into a bowl, for example, and let it sit for at least 1 hour. It goes wonderfully with white bread as a spread or helps with other dishes. Just try it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Egg yolk cream