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–+ servings

Raw egg yolk cream

Print Recipe
Servings 30 dishes

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.