Raw egg yolk cream
Ingredients
- 10 eggs
- 3 g salt
- 10 turns black pepper
- 20 g olive oil
Instructions
- Start by freezing the eggs for at least 36 hours. This will thicken the yolks and not the whites.
- After the 36 hours let the eggs defrost for at least 1 hour.
- Then separate the yolks from the whites and transfer all the yolks in a bowl. Now season them with the salt, the black pepper and the olive oil.
- Then mix it with a whisk and beat till it’s a smooth cream.
