Dash DEC005 Manuale di istruzioni - Pagina 12

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Dash DEC005 Manuale di istruzioni
EGGS BENEDICT
Ingredients:
For Hollandaise Sauce
4 eggs
3½ tablespoons lemon juice
1 pinch ground white pepper
tablespoon water
¹
8
1 cup butter, melted
Salt, to taste
teaspoon Worcestershire sauce
¹
8
Directions for the hollandaise sauce:
1.
On the stovetop, fill the bottom of a double boiler partway with water. Make
sure that water does not touch the bottom of the bowl. Bring water to a gentle
simmer.
2.
In the top of the double boiler, whisk together egg yolks, lemon juice, white
pepper, Worcestershire sauce, and 1 tablespoon water.
3.
Add the melted butter to the egg yolk mixture—1 tablespoon at a time—while
whisking yolks constantly. If the sauce becomes too thick, stir in a little hot water.
4.
Add salt and continue whisking until fully incorporated. Remove from heat and
cover with a lid to keep the sauce warm.
∙ 22 ∙
For Eggs Benedict
4 eggs
½ bunch asparagus, trimmed and boiled
4 strips Canadian-style bacon
2 English muffins, toasted
2 tablespoons butter, softened
Chives or cayenne pepper, to garnish
Directions for the eggs benedict:
1.
Fill the Measuring Cup with water to the Omelette/Poached line. Pour water into
the Heating Plate.
2.
Place the Boiling Tray, then place the lightly greased Poaching Tray on top.
Break an egg into each poaching section.
3.
Replace the Lid and plug in the Express Egg Cooker. Press the Power Lever.
4.
Remove the eggs immediately when the chime sounds to prevent
overcooking. To make two servings of Eggs Benedict, repeat the poaching
process with the other two eggs, starting at Step 1.
5.
Butter the toasted English muffin halves.
Place a slice of Canadian-style bacon,
a few asparagus spears, a poached
egg, and a spoonful of
hollandaise sauce on
each half.
6.
Garnish with chives or
cayenne pepper and
serve immediately.
∙ 23 ∙