Thursday, February 27, 2014

Deconstructed Hollandaise Raw Egg Appetizer

I belong to a traditional nutrition club that meets once  a month. It is based on the work of Dr. Weston Price and Dr. Francis Pottenger, among others. Every month we have a speaker or a topic for discussion. Last year we had a meeting about about raw animal foods. Every traditional society ate some animal foods raw. One example is steak tartare. I wanted to bring something unique, as someone had already said she was bringing steak tartare. I thought about it and searched the internet for ideas.

Earlier that year I had tried eating raw egg yolks and loved them. It wasn't that far from soft boiled eggs, which my mother made for me as a child. When eating eggs over easy, I always try to cut away the white and pick up the whole yolk on my fork so that none of it breaks onto the plate. I searched for raw egg yolk appetizers that I could make for the meeting. There were a few but none really caught my imagination. One night my family was having asparagus and I made hollandaise sauce to go along with it. That became my inspiration for Deconstructed Hollandaise. I brought the lemon butter in a thermos to keep it the right temperature. I separated the eggs into plastic shot glasses and topped them with the lemon butter. It was a hit with most people. It's Hollandaise! What's not to like?

Warm 1 stick of butter (1/2 cup) in a saucepan. Add 1 tablespoon of lemon juice and a dash of white pepper.

Put one tablespoon of lemon butter into the serving cup.

Separate the yolk from the egg

Add the yolk to the cup. 

Deconstructed Hollandaise Raw Egg appetizer

1 stick of salted butter
1 tablespoon of lemon juice
dash white pepper

Warm 1 stick of butter (1/2 cup) in a saucepan. Add 1 tablespoon of lemon juice and a dash of white pepper. Put one tablespoon of lemon butter into the serving cup. Separate the yolk from the egg.  Add the yolk to the cup. Enjoy!

There is lemon butter left over, so you could make it smaller buy using 1/3 stick of butter and 1 tsp lemon juice. After you try it, you might decide a tablespoon per yolk is too stingy or maybe too lavish. Play around with it.

I'll bet you think I left something out. How do you eat it, you say?  Plop it into your mouth like taking a shot of tequila. I suppose you could use a spoon but why dirty another utensil?

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