Egg oil

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Let's prepare the ingredients. There are quite a few recipes for egg butter. They differ in additives that complement the main two components - butter and boiled chicken egg yolks. You can add to them anything that seems to go well with these ingredients. To get a spicy spread, you can add horseradish or hot pepper. The taste of egg butter with herbs is interesting. Boil chicken eggs hard.

2. STEP 2

   

   Chicken eggs must be washed with soap and water first to prevent germs from penetrating inside. To prevent the eggs from bursting during cooking, the water in which they are boiled should be slightly salted. When the chicken eggs are boiled, drain the water and fill them with cold water to make it easier to peel them. When the chicken eggs have cooled, clean them. Separate the yolks from the whites. Proteins can be used to prepare other dishes.

3. STEP 3

   

   Grind the yolks into a homogeneous mass with a blender or mash with a fork or spoon. Boiled yolks are quite soft, so they can be easily processed with any kitchen appliance, even a hand-held one. The butter must be removed from the refrigerator in advance so that it softens at room temperature. But under no circumstances should you melt it in the microwave or in any other way; the egg mass will not have the desired consistency and the taste will be spoiled.

4. STEP 4

   

   Add butter to the egg yolks, add salt, ground black pepper and finely chopped fresh herbs. You can add any greens you like, dill, parsley, basil. Mix the mixture thoroughly so that the spices are evenly distributed throughout it. Place the egg-cream mixture in a bowl, carefully leveling it and put it in the refrigerator for 20 minutes so that the butter hardens.

5. STEP 5

   

   Serve egg butter with rye or wheat bread. Bon appetit!

Comments on the recipe

miLiSa

13.11.2023

4.5

Interesting recipe. There is also a garlic butter option. Smells delicious!

naniki

13.11.2023

4.6

A very interesting recipe, but is this a momentary dish? Can't you do it in advance? How long can you store in a butter dish, for example, in the refrigerator? an egg is not grass after all