Entrante
Escoffier-Style Deviled Eggs
20 minPara 4Nutri-Score B€
B
20 min
20 minEscoffier-Style Deviled Eggs
lo que necesita
Ingredientes
eggs (boiled until the white is just set and the yolk creamy)Otro6 piezas
butter (browned)Lácteos40 g
red wine vinegarDespensa20 ml
mustardDespensa10 g
black pepper (freshly ground)Especias1 g
saltEspecias3 g
green salad (to serve)Frutas y verduras100 g
por ración
Nutrición
146kcal
- Carbohidratos
- 2 g
- Proteínas
- 10 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén
Cazo
Espumadera
paso a paso
Preparación
- Paso 1
Boil the eggs
- Boil the eggs until the white has just set and the yolk is creamy.
- Cool, peel and halve them.
- Paso 2
Fry the eggs yolk-side down
- Flip the egg halves with the yolk side down in the pan.
- Lightly fry them.
- Paso 3
Baste with brown butter
- Add the butter and let it brown.
- Baste the eggs with the brown butter to season them.
- Paso 4
Deglaze and season
- Deglaze with the red wine vinegar.
- Add a turn of the pepper mill and the mustard.
- Paso 5
Plate and serve
- Season the eggs right before plating.
- Serve with a green salad.