SC - Bukkenade and those darn eggs
LrdRas at aol.com
LrdRas at aol.com
Thu Apr 6 19:14:02 PDT 2000
In a message dated 4/6/00 5:06:24 PM Eastern Daylight Time,
Chris.Adler at westgroup.com writes:
<< Oh, drat. The "thicken with egg yolk" technique. I confess, I cannot get
this to work. I end up with broth enlivened with strands of scrambled
egg: rather like that soup you get in Chinese restaurants >>
You remove a bit of the hot liquid from the pot, add it to the eggs whisking
vigorously. You then slowly pour the egg yolks into the main dish stirring it
in vigorously. Immediately remove from heat and serve.
Ras
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