豆腐ハンバーグ（豚ひき肉の照り焼き豆腐ハンバーグ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
Poached Egg ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- egg : 1 piece
- Hot water : 1000ml
- vinegar : 50ml
- ice water : Appropriate amount
Time required
10minutes
Procedure
-
1)
Bring hot water to a boil and add vinegar.
00:09
Bring water to a boil and add vinegar.
Turn the heat to a simmer and heat it to the extent that the surface of the hot water shakes slightly.
Break the egg into a bowl. -
2)
Gently stir the hot water to drop the eggs
00:35
Gently stir the hot water and create a vortex with a stream of water.
When the vortex is about to settle, gently drop the egg in the middle. -
3)
Finish
00:47
Heat without touching for 3 and a half minutes.
Scoop with a ladle and let it pass through ice water.
Point
・ By adding vinegar to hot water, the surface becomes thin and hardens, and the finish is beautiful without collapsing. If you make it without adding vinegar, the white meat will not harden and lose its shape, so be sure to add vinegar.
・ Gently stir the hot water and drop the egg in the middle of the vortex to create a beautiful shape by centrifugal force.
・ Never touch while heating.
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