Egg Sauce with Lemon and Butter
Boiled eggs, softened butter, and lemon juice make a thick, smooth sauce. Eggs supply protein and butter supplies fat; the blender combines them after cooking without another heat stage.
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2 kg 500 gram
Servings: 4 (1 serving ≈ 54 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil chicken eggs (100 g) until done and peel them. Take butter (100 g) from cold storage in advance so it softens.
Place the eggs, butter, table salt (to taste), and lemon juice (15 g) in a bowl. Blend everything with an immersion blender until smooth.
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