Egg spread

Egg spread

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

1

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

2

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

3

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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