Raw egg yolk cream

10	eggs
3 grams	salt
10 turns	black pepper
20 grams	olive oil

Start by freezing the eggs for at least 36 hours. This will thicken the yolks and not the whites. After the 36 hours let the eggs defrost for at least 1 hour. Then separate the yolks from the whites and transfer all the yolks in a bowl. Now season them with the salt, the black pepper and the olive oil. Then mix it with a whisk and beat till it’s a smooth cream.

Recipe used in white asparagus and stuffed morels dish