Composition / ingredients
Cooking method
Pour water into a saucepan, about 5 cm, send it to the fire, bring it to a boil. 
Meanwhile, break the eggs into a small saucepan, add two more egg yolks and honey, beat with a hand whisk until smooth, then add grapefruit juice, mix again.  
Set the saucepan over boiling water (important: the bottom of the saucepan should not come into contact with water), stir continuously, bring the mixture to thickening. The mass should be quite dense.
Remove the saucepan from the steam bath, add oil in parts, each time beating the mass with a mixer. If the curd still turns out to be not homogeneous, it can be wiped through a sieve, after which we send it to the refrigerator for at least 2 hours.
We serve on the table only in cold form!
The caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Honey - 400 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Egg yolks - 352 kcal/100g
- Grapefruit juice - 36 kcal/100g
