Braised Green Peas with Egg Yolks

• servings: 6 servings
• total time: 10 minutes

Ingredients

3 cups small fresh green peas or thawed, frozen baby peas

3 tbsp. unsalted butter

2 tbsp. finely chopped fresh parsley

2 tsp. sugar

½ tsp. freshly ground black pepper

½ tsp. kosher salt

2 large egg yolks, well beaten

3 tbsp. Tbsp. heavy cream

Directions

instruction 0

In a medium pot, stir together the peas, butter, parsley, sugar, black pepper, salt, and ½ cup of cool water. Bring to a boil, then turn the heat down to medium low and boil gently until the peas are just tender to the bite, 3–4 minutes if using fresh peas, or about 2 minutes if using frozen.

instruction 1

Meanwhile, in a small bowl, whisk together the yolks and cream. Once the peas are tender, gradually stir the yolk-cream mixture into the peas and continue cooking over low heat, stirring continuously, until the liquid thickens to a light and creamy sauce, 30–60 seconds (do not allow the sauce to boil or the yolks will curdle). Remove from the heat and serve warm.