6 eggs
4 to 5 tablespoons of heavy cream
salt to taste
6 eggs
4 to 5 tablespoons of heavy cream
salt to taste
Cook the eggs as follows: place them in a saucepan
Cover them completely with cold water
Add 1 tablespoon of salt
Allow it to come to a boil, then reduce heat and let simmer for 10 to 15 minutes
Drain the hot water and immediately cover with cold water
To remove the shell, beat the egg on a hard surface until all the shell is broken off
Gently peel off the shell without breaking the whites
Cut in half lengthwise
Remove the yolks, being careful not to break the whites
Mash the yolks with heavy cream and season to taste with salt.
