10 | eggs |
3 grams | salt |
10 turns | black pepper |
20 grams | olive oil |
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.