Gastronomixs

Egg crème

This tangy egg crème adds a lovely flavour to an amuse-bouche or starter. Simple to prepare, it adds a refreshing touch to your composition. You can also add herbs to the mixture if you like.

Tjitze van der Dam, Culinair #AnnoNu, Purmerend, the Netherlands.

Recipe for 600 grams.

Egg crèmeEnlarge

Ingredients

10

 

eggs

150

g

crème fraîche

 

 

salt and pepper 

Preparation method

Serving suggestions

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