Egg Spread

Put the butter in a bowl. Hard boil the eggs and peel them while still warm. Strain the yolks through a fine sieve onto the butter (the warm yolks will also soften the butter).

Add mustard, salt, pepper and a squeeze of lemon juice and mix well. Then add the curd cheese and sour cream.

Finally, finely chop the cooked egg white (or grate it on a coarse grater) and stir into the spread along with plenty of chives.

Related Recipes:

Pink Herring SaladFor the pink herring salad, the day before, boil the potatoes in their skins, peel and let cool. Peel the... Pike Perch Fillet, on Beet VegetablesRinse the beet and remove the roots. Cook the beet with the orange slices in salted water until al dente (*)... Cold Rice Cream with Orange CompoteFor the cold rice cream with orange compote, first boil the rice with a pinch of salt until soft. Remove the... Brioche – Grandmother(*) Allerlei from yeast dough Let yeast melt in water and stand for 10 min. Sift flour into a suitable bowl... Stuffed Shoulder of Venison with BallekloessThe shoulder of venison: Bone the shoulder of venison and remove the tendons. Chop the bones and brown them... Rack of Lamb with SchupfnudelnFor the rack of lamb with Schupfnudeln boil potatoes in their skins and let them steam out at 150 °C in the... Celery Mousse with Fried Pike Perch and SaladsSoak gelatin in cold water for at least one hour. Cut the celery into small pieces, peel the shallot and dice... Peanut Dal with Yogurt CurryFor the peanut dal with yogurt curry, score the tomatoes and blanch in boiling water, peel off the skin. Bring... Grapefruit Sorbet with Mango Grapefruit CompoteFor the compote, bring water with sugar to a boil in a saucepan. Make open over medium heat for 10 min, then... Vegetable TartarMix rice cookie ingredients with five cups of water, swell for 1 day. Grind everything in hand mixer, season...