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 crème

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







crème fraîche



salt and pepper 

Preparation method

  • Boil the eggs 8 minutes
  • Peel the eggs.
  • Finely mix in a food processor with the crème fraîche.
  • Season the crème to taste with salt and pepper.

Serving suggestions

  • Vary the flavour by adding herbs such as tarragon, chives or basil.
  • As part of a composition e.g. with asparagus, nuts and pear.
  • As part of a composition e.g. with smoked salmon, shallot, green apple and capers. 

Previous page