Butter mixes, spreads and dips
Wild garlic and egg dip
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g wild garlic (blanched)
500 g cooked egg (hard-boiled eggs or scrambled eggs)
100 g cream
6 g salt
1 g nutmeg
1 g pepper
Recipe preparation
(1) Roughly chop the wild garlic, roughly chop the egg, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no