R.It was a delightful egg and a delicious appearance, and her boyfriend, Vol-Yu-Vent, was the ghosts of the past parties for several decades before reviving the victor as reactionary colleagues. These old -style appetizers do not look great and taste, but, as we remember late, boiled eggs, in particular, is a much higher nutritional strength than just a pot of potato chips. Form up to one day, if necessary.
Preparatory 15 minutes
Cook 12 minutes
Make 8
4 eggs (See Step 1)
1 tablespoon of diluted butter tea
1 teaspoon of mustard powder
3 tablespoons of mayonnaiseAt room temperature (see Step 8)
¼ A teaspoon of celery salt
A generous shake from the hot sauce
½ teaspoon of white vinegar (See Step 6)
Black pepperTo taste
1 small perennial garlic
cayenne pepperTo finish
1 note on eggs
If possible, make it with eggs at room temperature, and store it on its side for as long as possible before cooking to mediate the egg yolk and make the root dish. The best purchase of mixed boxes (large eggs can be painful for chicken; small and medium in kind), but the timing here will work regardless.
2 boil the eggs
Put the eggs in a large skillet enough to catch them in one layer and add cold water to cover about 2 cm. Boil boiling, then immediately separate the heat to a naked flash and leave it for 12 minutes. Go out in a large bowl or a skillet of cold water (as soon as it cools, boiled eggs will remain in the refrigerator for up to a week).
3 eggshell
To prepare, dilute the eggs on a solid surface to break the shells along the way, then, starting from the sharp end, where there is an air pocket to facilitate things, carefully peel off. I would like to do it in a bowl of cold water, as this helps the dandruff to go out more easily.
4 half eggs to half
If you really want to persuade your audience, cut it slightly from the maximum point on each side of the eggs, so you will sit flat on a plate (keep the zinc), then cut into two halves – use a long thin knife, dipped in cold water first, to give a resulting result.
5 bile and mayonnaise preparation
Take the yolk yolk in a small bowl and pyrem with a fork (add the chopped white white conversation, too, if you have it).
In a separate bowl, beat the butter with a fork to soften it more, then gradually overcome the mustard and mayonnaise powder (see Step 8 to get a fast -made option), until it is well combined.
6 mayonnaise flavor
Break celery salt, hot sauce and vinegar in the mayonnaise mixture and season with a little pepper.
Most types of vinegar will work here, but anything dark like balsam will give your eggs less than an appetite, while Malt has a whiff of Chippie. Switching in any other flavors (for example, Meso, curry powder, arrogance, thoe fish, etc.) as imagined.
7 Add mashed egg yolks
Boss in collapsed egg yolks. Garlic garlic accurately, stir the mixture, then taste and tail the spices, if necessary.
Using a teaspoon, divide the Mayonnaise egg yolk between hollow egg whites or, or if you feel very imaginative, activate it to use a star -shaped bag and nozzle. Arrange on a plate, dust with cayenne pepper and serve.
8 How to make Mayo …
To make fast mayonnaise, you will need a stick, jar or jug barely larger than the mixer head.
Put the egg yolk in the jar with a tablespoon of mustard, cold water and a teaspoon of vinegar. Pour 225 ml of neutral oil, followed by virgin olive oil, 25 ml, then leave it to settle for 30 seconds.
9 … ending mayonnaise
The stick mixer drowns at the base of the jar and turns it, while keeping it difficult on the bottom until you see the white mayonnaise starts to get out of it. At this stage, draw the mixer very slowly across the remaining oil until it is derived, then seasoned.
