Yellow Butter

Remove the butter from the refrigerator and allow it to soften at room temperature until it is pliable and spreadable, approximately 30 to 45 minutes before beginning.

Place the eggs in a small saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes to hard-boil them.

Transfer the hard-boiled eggs to a bowl of cold water to cool completely, then peel them carefully.

Halve each egg and remove the yolks, placing them into a fine-mesh sieve or bowl; discard or reserve the egg whites for another use.

Press the yolks through the fine-mesh sieve or mash them thoroughly with a fork until no lumps remain and the texture is smooth and powdery.

Add the softened butter to the sieved egg yolks and work them together vigorously with a fork or wooden spoon, or beat with a hand mixer, until the mixture is completely homogeneous, smooth, and fluffy.

Season generously with salt to taste, mixing well to distribute it evenly throughout the spread.

Transfer the yellow butter to a small serving dish or ramekin, smooth the surface, and refrigerate for at least 20 minutes before serving to allow it to firm slightly.