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In a small bowl, use a whisk to scramble your egg yolks together until smooth.
In a medium non-stick skillet, melt the butter over medium heat, then add the chicken broth, cream cheese, and heavy cream over medium heat until melted and combined, then reduce to low and simmer.
Using a spoon, slowly add a spoonful at a time into the egg yolks, mixing the whole time, until the eggs are tempered (meaning they are up to temperature with the hot liquid and won’t cook.)
Slowly add the egg mixture into the cream mixture while whisking, and cook for a few minutes on low heat until thickened. Remove the pan from heat and taste. You can now season with salt and pepper to your liking.