Caviar butter and fried eggs
By VicentaLakin
i love butterfruit, not only because it tastes soft, but also because its nutritional value is so high that it is a sacred product of beauty care. unwittingly discovering the ghost's creative recipe, i have to say it's bright and eager to share. i'm usually only associated with salad, sushi, and i'm surprised by this mix. so i decided to try it myself first. because it takes some time to fry the protein between the butter and the eggs, a lot of the gypsies say that if the yolk were put together in the butter, the yolk would be overcooked and lose its delicate taste. so we have to separate the yolk from the protein! you can put yolk in two cups, and the protein mix in one bowl (cooked protein while cooking, then put it into yolk) solves the problem of cooking。
Recipe Recommendations
- milk fragrance
- fried
- three-quarters of an hour
- simple
Steps for Caviar butter and fried eggs
1
Cut the butter in half, remove the shells, dig up some of the meat with a spoon and leave enough room for an entire egg。
2
Cut off a piece of the skin on the back of the shea so that it can heat up in the boiler。
3
Break two eggs and place them in three containers. It separates the two yolk into a small cup, and puts the remaining proteins into a small bowl, so that salt and pepper are poured into the little bowls of protein, all mixed。
4
The olive oil was poured into a boiler with a lid and heated with a middle fire. It's cut in half, it's down, it's fried for about 20 seconds, and it's slightly yellow and yellow。
5
Turn the butter over, drop the equivalent amount of protein in half, replace the smallest fire, and cover the top of the pot, about 15-20 minutes later, until the protein is fully condensed。
6
Carefully drop the yolk on the protein, and in three to five minutes, when the yolk reaches its best state, soak salt and pepper, and get the pot。
7
Put the finished product in the disk, with walnuts, fragrance, Italian vinegar and caviar decorations, taste. Done