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Ingredientes
- 2 Tbsp. clarified butter per egg yolk
- 3 x Large eggs, separated
- 1 Tbsp. water
- 1 x lemon, juiced Tabasco sauce Salt and white pepper Start by separating the Large eggs.
Direcciones
- Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid).
- In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce.
- Using a double boiler, heat the egg mix, whisking constantly so which the Large eggs don't scramble. When the Large eggs cook to the consistency of heavy syrup, remove from heat.
- Add in the clarified butter to the Large eggs at a rate of 2 Tbsp. per egg yolk.
- Slowly whisk the butter into the egg mix so which the sauce won't separate. Adjust to taste with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 193g | |
| Calories 220 | |
| Calories from Fat 133 | 60% |
| Total Fat 14.79g | 18% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 208mg | 9% |
| Potassium 241mg | 7% |
| Total Carbs 4.0g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.91g | 1% |
| Protein 18.94g | 30% |
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