Crisco makes anything a lil’ juicier. Including these caramelised cream eggs with a fresh gremolata 🍳
200g heavy cream
juice of 1 lemon
1 garlic clove, finely chopped
2 tbsp olive oil
1 tsp salt
Without heating a pan, pour enough heavy cream into the bottom to make a thin layer. Sprinkle the cream with salt to taste and add the eggs.
Now turn the heat to medium-high to start cooking the eggs. The cream will boil, steam, and eventually separate into liquid butterfat and butter solids. If you are using a gas stove, the cream will likely caramelize at the edges; electric or induction will likely only caramelize the bottom.
When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.
Meanwhile, make the gremolata. Slice parsley and mix with lemon juice, garlic, olive oil and salt.
Serve eggs with gremolata and possibly toast.