Chef Passard calls this a hot-cold egg because of the contrast between the warm, poached egg yolk and the cold, tart creme fraiche.
- Күн бұрын
Hot-Cold Soft-boiled Egg from Chef Alain Passard
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Chef Passard calls this a hot-cold egg because of the contrast between the warm, poached egg yolk and the cold, tart creme fraiche.
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