3 hard-boiled eggs, whites finely chopped and yolks riced
3 common crackers (approximately 3 tbsp / 25 g), rolled and sifted
3 tbsp (45 g) melted butter
1 Salt, to taste
1 Pepper, to taste
1 Onion juice, to taste
1 Heavy cream, enough to bring mixture to a spreadable consistency (approximately 2-3 tbsp / 30-45 ml)
1 Lamb or mutton chops (number unspecified; see notes)
1 Fresh parsley, for garnish
Instructions
1. Hard-boil 3 eggs: place eggs in a saucepan, cover with cold water, bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Transfer to an ice bath for 5 minutes, then peel.
2. Finely chop the egg whites. Press the yolks through a potato ricer (a fine-mesh sieve works equally well) into the same bowl. Mix whites and riced yolks together.
3. Roll 3 common crackers to fine crumbs and sift them; add to the egg mixture.
4. Add 3 tablespoons (45 g) melted butter, salt, pepper, and onion juice to the egg-and-cracker mixture. Stir to combine.
5. Add heavy cream a little at a time — approximately 2 to 3 tablespoons (30–45 ml) — stirring after each addition until the mixture reaches a thick, spreadable consistency that holds its shape on a spoon.
6. Heat the oven to 425°F (220°C).
7. Cut parchment paper into hearts or ovals large enough to enclose each chop fully when folded. Brush the inside of each paper case lightly with butter to prevent sticking.
8. Spread the egg-cracker mixture thinly over both sides of each chop. Place each coated chop on one half of a prepared parchment paper case and fold the paper over, crimping or folding the edges tightly to seal.
9. Arrange the sealed packages on a baking sheet. Bake at 425°F (220°C) for 25 minutes (range: 23–28 minutes), until the paper is puffed, deeply browned, and fragrant, and the chops feel firm when gently pressed through the paper. An instant-read thermometer inserted through the paper into the thickest part of the chop should read at least 145°F (63°C) for lamb.
10. Remove chops from the paper cases. Place on a warmed serving platter and garnish with fresh parsley. Serve immediately.
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