Egg spread

Egg spread

  • 4 × egg(s)
  • 50 ml milk
  • 100 g natural cream cheese
  • 40 g Mayonnaise
  • 50 ml cream, 33% fat
  • 60 ml stock


Boil the eggs for 5 minutes and place in ice water. All to cool completely and peel.


Then mix with milk, Gervais, mayonnaise, and the stock, and stir in the cream.


Season the sauce and strain directly through the iSi Funnel & Sieve into a 0.5 l iSi Whip. Chill for at least 3 hours.

Screw on an iSi Professional Charger and shake approx. 16 times.

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