L’beaten egg it certainly remembers childhood and the beloved grandmothers of the now over forty years old. It is a sweet cream prepared by whipping the egg yolks and adding sugar. Before the arrival of supplements, it was used to give energy to children for breakfast and as a snack, sometimes even simply to cheer up! The thing essential is use for this recipe of fresh and organic eggs.

Preparation

1

Divide the yolk from the egg white and place the yolks in the same bowl.

2

Add the sugar to the egg yolks and whip quickly with a fork for a few minutes until the mixture is light and foamy.

3

Place the egg yolks in a glass and sprinkle with bitter cocoa.

Accessories

• 2 bowls
• Fork or whisk

Tips and variations

• Coffee can be used as an alternative to cocoa.
• With the addition of some Savoyards, we can serve this sweet cream as a dessert.
• With the leftover egg whites we can prepare biscuit dough or a beautiful meringue cake.
• There are many variations of beaten egg, for example for adults you can add Marsala, but at this point we are talking about zabaglione cream. Rum also goes very well with egg.
• We can melt the dark chocolate in the microwave for 3 minutes at 650 Watts and mix it with the beaten egg, the result will be excellent.
• If we want we can also add the egg whites for a fluffier result.