西兰花拉贝鳄梨沙拉配柠檬汁和香草蛋
硬或软熟鸡蛋是的第一件事情很多人学会做饭之一，但还有围绕这一基本技术差异很大。一些人坚持认为开始在冷水鸡蛋，慢慢把水烧开，并让他们在熬，直到达到所需煮熟是最好的方式，而另一些宣称达到沸腾后出锅应该拉火焰，让鸡蛋轻轻余热煮。在我的书，上面有鸡蛋, I researched the best way to cook eggs in their shells, and I’m confident you’ll find this technique your new go-to for tender whites and vibrant golden, lusciously thickened yolks that slowly flow—a texture I refer to as “molten.” The secret is to not actually煮鸡蛋在所有的，而他们煮在裸煨保持白人柔嫩和炮弹从相互开裂。所述烹饪方法我传是将生鸡蛋沉入已煨水五分钟。这种热最初的震惊有助于使其易于烹调后剥鸡蛋。(Sometimes the shells are so loose they practically fall off in my hand!) For easier peeling, it’s commonly recommended that we use eggs that are a bit older for in-shell cookery, but doesn’t that defeat the point of buying farm-fresh eggs? Luckily with this method, even the freshest of fresh eggs peels with ease. For this to be effective, be sure to start with room-temperature eggs rather than ones that are just out of the refrigerator. If you’re in a hurry to bring cold eggs to room temperature, do as I do and temper them in a bowl of warm tap water first to prevent the shells from cracking from the big temperature swing. I like to roll those perfect soft-cooked eggs in minced parsley, lending flavor and a stunning presentation to this spring salad with roasted broccoli rabe and creamy avocado dressing. Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life. To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare. Then I would tell you to pour a glass of Chablis and enjoy this spring situation for lunch or dinner, whatever suits your fancy.
阅读更多
