Egg yolk with creamed cucumbers

Ingredients for 4 servings:

• 6 eggs
• 250 ml milk
• 300 g flour
• 50 g lard
• 2 pinches of salt
• 1 cucumber(s)
• 200 ml cream
• 2 tbsp vinegar
• 1 pinch of seasoned salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

old farmer’s recipe

For the egg yolk, mix the eggs with flour, milk, and salt. Heat the yolk in a saucepan, then pour in the mixture. Cook over medium heat for about 15 minutes. Stir and break up the mixture frequently to prevent small lumps from forming and burning. The egg yolk is ready when small lumps form and turn golden yellow; small brown spots are fine. For the cucumber salad, mix the cream and vinegar. Peel the cucumber and slice it into thin slices. Mix everything together. Season to taste with salt, if desired. Tip: You can eat the cucumbers as a side dish or mix them with the egg yolk. If you have any leftover egg yolk, you can use it as a soup garnish the next day.