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Egg yolk cream



3 grams


20 grams

olive oil

15 grams


10 turns

black pepper

First separate the eggs. Transfer the yolks on an oiled silicon mold. Cover it till some foil and steam them at 70 degrees Celsius for 30 minutes. After that let it cool down. Then remove the foil and transfer the yolks into a blender. Also add the salt, the olive oil, the mayonnaise and the black pepper. Blend this till smooth. Then transfer it into a piping bottle and keep it in your fridge for later. From the fridge it will be quite firm, at room temperature it’s softer.


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