Smoked salmon
By VicentaLakin
Eggbenedic is an easy American breakfast plate. The tradition is made of English muffins with ham, waterballs and Dutch juice. And I've done it for almost all of Shanghai's worth going to the brunch, just so I could eat an amazing Eggbenedict, and I can see that I'm alone in it. Many people, like me, order too much to know that Benedick's eggs are waterballs. But why is it called Eggbenedic? Rumor has it that Lemuel Benedict, a retired Wall Street stockbroker, wandered to the Waldorf Hotel some morning in 1894 because of his hangover and hoped to find food to keep him awake. So he was free to mix it up: butter and toast, eggs, bacon and a plate of Dutch juice. At that time, the hotel leader was impressed by this mix, and then placed the Benedick egg in the Brunch menu, replacing the ham bacon and roasted English muffin toast, from which the Benedick egg was born。
Recipe Recommendations
- whole wheat bread 1 tablet
- fresh asparagus 3 pieces
- Smoked salmon slices 4-6 sheet
- eggs of 3
- salt and pepper 5g
- unsalted butter 70g
- apple cider vinegar 2ML
- lemon juice 2ML
- thyme 3g
- milk fragrance
- cook
- ten minutes
- ordinary
Steps for Smoked salmon
1
Let's start with how to make the thick Dutch juice that's covered in the waterballs, and prepare all the sauce material for backup。
2
The water is boiled with a small pot, and then the fire remains slow (with bubbles, but not a violent roll). The heat-resistant container containing one egg yolk and an appropriate amount of apple vinegar is placed on a boiled small pot, and the water is distributed quickly (the bottom of the container does not touch the water in the pot). Butter is put into another pot to heat and soften, and the small fire boils slowly. (Boiled white foam can be thrown away and bottom deposited white milk solid can be removed) in three slow drops into heat-resistant containers with yolk. It's fast, it gets sticky. Here, don't put too much butter on it, and we'll mix it up again
3
When the Dutch juice becomes thicker, the heat-resistant containers are removed from the boiling pot and salt and peppers and lemon juices are appropriately added. Dutch juice finished。
4
Add a little salt and apple vinegar to the boiling pot. Eggs are poured into small bowls, and they slide to the surface of the water into the pot, where the time of cooking is typically between 90 and 120 seconds (noticing that the yolk must be half-floating and not overcooked). When the eggs are boiled, the water is dried up on paper towels and a little salt spreads。
5
The whole wheat bread is baked with a baker, and the beryllium is boiled in the water with a little salt. In turn, the discs are filled with Teegas, whole wheat bread, americium, smoked salmon, aqueous eggs, and finally Dutch juice, with a smelt of centipede. Done