The low temperature egg is a very gourmet recipe that you have probably found in restaurants with a refined cuisine. In fact, it is very good and very particular because despite being cooked it maintains a soft consistency and a much more authentic flavor.
The low temperature is used for this, not to alter the taste of food and to ensure a soft and juicy consistency. In addition to the flavor, however, the low temperature also allows us to preserve the nutritional properties of food as we do not deteriorate them during cooking.
To carry out this cooking the simplest way is to equip yourself with a RONER, a tool that allows us to keep the water temperature constant at the level we have set. It can also be purchased online and starts at € 70/100. So not very cheap but you can make a lot of healthy recipes.
In fact, at a low temperature you can cook practically everything: vegetables, fish, eggs, meat ... today let's see how to make eggs.
The perfect temperature for the egg is 64 ° C and the cooking time varies according to the consistency we want to obtain. For my taste the ideal cooking time is 40 minutes but today we see how the consistency changes from 30 to 55 minutes.
What do you think? Did you like it? Will you try to make them? Let me know in the comments!
Негізгі бет Soft-poached egg - how to use Roner
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