Egg butter

Place 2 eggs in a small pot of water and boil them for 10 minutes until they are completely hard-boiled.

Drain the hot water and rinse the eggs under cold running water until they are cool enough to handle, then remove the shells.

Let 50 克 butter sit at room temperature until it is soft and easy to mash.

Place the peeled eggs in a bowl and crush them into small crumbs using a fork.

Add the softened butter to the crushed eggs and mix them together until well combined but still slightly chunky.