Egg Yolk Porridge

What to get ready

• Rice 80 g
• Chicken eggs 4

Method

1. 1 Simmer the rice in 250 ml of water over low heat for 30 minutes.
2. 2 Hard-boil the egg for 10 minutes — the yolk must be crumbly all the way through, never runny.
3. 3 Separate the yolk and work it into a few spoonfuls of the porridge until smooth, then stir that back into the pan.
4. 4 Start with a quarter of a yolk, wait two or three days to see how it is taken, and build up from there.