MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
The perfect hard-boiled egg - the invaluable tip you need to know
Description
Cooking a perfectly good hard-boiled egg seems simple enough... but how often do you end up with a yolk that's still soft or, on the contrary, with an ugly greenish edge? In my kitchen, this simple method has become a golden rule. There's no need to get out an egg cooker, a gadget or even the Thermomix! This traditional trick, handed down from mother to daughter, guarantees impeccable results - whether you're making mimosa eggs, topping a lunchbox, adding to a salad or simply enjoying them as they are with a little salt. And with Easter just around the corner, it's also an excellent basis for colouring eggs without any nasty surprises!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method :
1. Place the egg in a small saucepan and cover completely with cold water.
2. Bring to the boil over a medium heat.
3. Remove the pan from the heat as soon as it begins to boil.
4. Cover with a lid and leave to stand for 12 minutes in hot water, without touching.
5. Then plunge the egg into cold water for 1 minute to stop it cooking.
6. For easy peeling, lightly break the shell and peel under cold running water.
And there you have it - a perfect hard-boiled egg, with a well-cooked but tender yolk and no grey ring, ready to be enjoyed or decorated!
THERMOMIX® METHOD.
