Creamed Hen Eggs


  • 8 eggs
  • 10 g (ΒΌ oz) salt
  • 40 g (1Β½ oz) butter, melted
  • 100 ml (3Β½ fl oz) soured cream


Mix the eggs with the salt and melted butter in a saucepan. Stir constantly over low heat until firm, then add the soured cream and serve immediately.

Also on the Plate

125 ml (4 fl oz) brown butter

16 thinly shaved slices of black truffle

Plants to Finish

Celery leaves

Yarrow buds