ID: e7c105ea...
Legendary chef Jacques Pépin prepares a classic, creamy egg salad with a few special touches. By adding curry powder and Tabasco to the mayonnaise base and serving it beautifully arranged with fresh vegetables, he transforms a simple dish into an elegant lunch or brunch.
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Boil eggs for 9-10 minutes, then cool immediately in an ice bath. → Peel eggs under running water and chop them using an egg slicer (cross-hatch method). → Mix mayonnaise, curry, mustard, scallions, Tabasco, and seasonings in a bowl. → Fold the chopped eggs into the dressing. → Serve on a bed of lettuce garnished with tomatoes, chives, and olives.
Boil eggs for 9-10 minutes, then cool immediately in an ice bath. → Peel eggs under running water and chop them using an egg slicer (cross-hatch method). → Mix mayonnaise, curry, mustard, scallions, Tabasco, and seasonings in a bowl. → Fold the chopped eggs into the dressing. → Serve on a bed of lettuce garnished with tomatoes, chives, and olives.
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Pricking the egg shell before boiling releases air pressure and helps prevent the shell from cracking during cooking.
Cooling the eggs in ice water immediately is crucial to avoid the sulfurous green ring around the yolk.
Peeling eggs under running water makes the process easier as water gets under the membrane.
Using an egg slicer twice (turning the egg) is a quick and uniform way to chop eggs for salad.
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