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Crispy whites, juicy yolks, and overall, very delicious.. Fried eggs are one of everyone’s favorite dishes.They can be made in all homes, but like all foods Great chefs strive to find tips for improvement. Among them is chef José Andrés, who reveals the most important tips for making it perfect.
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In this case, no recipe is available because it is not removable. The only ingredients in this delicious dish are eggs and a little oil. You can then serve it as the star of a dish or as an accompaniment to a burger, some vegetables, or any main course you can think of. These steps are not difficult to follow, but it is important to follow them carefully to avoid mistakes that can derail your preparations..
Chef José Andrés teaches you the secret to cooking the best omelette
Great chefs pay attention to all details. Even something as seemingly simple as frying an egg. If we said before that there are only two ingredients, sneaking in a third ingredient will ruin the dish.We’re talking about Cannonballs, enemies that must be destroyed.
Sometimes we don’t get the hang of eggs, and one of two things can happen: we crack the egg too hard and make a mess, or, fearing that this will happen to us, we crack the egg very loosely and only Knocked off a small piece. crack.If any of these options pass A surface may end up in a fried egg or omelettesomething that can ruin the flavor and health of a dish.
Chef José Andrés’ secrets to the best croquettes
Here’s how to minimize the chance of peels sneaking in
Chef José Andrés has come up with a technique that greatly reduces the chance of unwanted peel bits.First, ask Do not crack the eggs by hitting the edge of the plate you are beating the eggs in or the edge of the pan you are cooking the eggs in. It’s possible for it to fall in without us realizing it.
To be extra safe, the chef came up with his trick.Sometimes eggs open just fine, but The egg yolk will crack if you tap it lightly., ruined the best part of the dish.It is recommended not to hit it against kitchen edges or other sharp edges but instead a flat surface such as a table. Then from there onto a plate or pan. The reason is that by opening it this way, you reduce the lack of control and the chance of penetrating the bud and opening it in an undesirable way.