Ingredients:

  • 4 large soft-boiled eggs (approx. 200g)
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup (60ml) heavy cream
  • 1 pinch (1g) sea salt
  • 2 tbsp (30g) monk fruit sweetener
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Bring a pot of water to a boil. Gently lower the eggs into the water and simmer for exactly 6.5 to 7 minutes for a soft-to-medium boil.
  2. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel carefully.
  3. Place the peeled eggs, melted butter, heavy cream, sea salt, monk fruit sweetener, and vanilla extract into a high-speed blender.
  4. Pulse on low first, then increase to high speed. Blend for 45–60 seconds until the mixture is completely smooth and glossy.
  5. Pour the mixture into two chilled glass ramekins and refrigerate for at least 30 minutes to allow the fats to stabilize.