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SOMETHING ABOUT FISH EGGS WITH LEMON

First

apologize for not having

hand photo of the recipe and

unfortunately

I can not get

repeat until the dish,

therefore, put an egg general

and regret not having prepared.

GENERAL NOTES ON THE EGGS:

- LA CLARA clot at 60-70 º.

GLOBULIZA TO BE WHIPPED SE. - THE YOLK or vellum, ARE fat, protein,

VITAMINS AND MATCH.

weighs 18 GRS. COLOR YOUR YELLOW VA

% DEPENDING ON THE RED carotene. - Two eggs provide

140 calories and is equivalent to 350 g

MILK OR 50 GRS. MEAT. - CONTENT OF THE EGG: - It also contains 12.5% \u200b\u200balbumin,

1% OF SALES MISCELLANEOUS,

12.5% \u200b\u200bfat and 74% water.

THIS AND NOW AFTER INTRODUCTION

THEORY, go to

A GOOD EGG RECIPE:

Poached Egg GRAND DUKE INGREDIENTS: For 6 people: - 12 very fresh eggs - the equivalent of ½ lt. Mornay sauce milk - 12 steamed asparagus - 12 round pieces of fried bread croutons - 12 sheets of truffles - 25 grs. shredded cheese (preferably mixture of chester and gruyere)

PREPARATION:

- Poach eggs as follows:

in boiling water with some vinegar

(5% approximately) are thrown eggs,

one to one separately until 6,

doing as quickly as possible;

when it resumes a boil cover the pan

and leaving it off the heat for three minutes;

item is checked,

taking an egg with

skimmer, and tightening the

fingertip, if that is clear is

sufficient hardness to manipulate him,

and the yolk still soft, is out of the water

and get into a tub prepared

with cool water, when

are cold are I removed the fringes

and left dripping on cloth.

operation is repeated for the remaining 6. - Asparagus cut into 2 halves,

and part of the top reserves;

with the other half, that is, stem,

is cut into 2 or 3 pieces each, and they

mix them 2 or 3 tablespoons of sauce Mornay.

This mixture is spread on croutons 12

of bread and put them at source.

- Each egg was placed on top of a

crusts and leave the font in a warm place

,

after each egg put a little salt.

- When you serve the dish,

get to warm the eggs,

is finally

sauce and au gratin

after sprinkling with cheese.

- Around

eggs are put in a crown, means

asparagus,

and in the center of each egg,

foil truffles, candied

with melted butter or liquid.

NOTE:

- The asparagus can be

placed at the source before

gratin eggs.

gratin can be heated and

at a time if the oven is sufficiently strong.

The Mornay is done by adding the ½ lt.

hot Bechamel 2 yolks

egg and then 50 grams. cheese,

gently mixed.

hot bath is maintained

Mary not boil water,

and with a little butter

dissolved by the surface.

They should take six

cracked eggs in small

containers, tub, cup, glass, etc.

Applications:

- egg dishes, lunch,

mainly banquets.