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Boiled egg pasta | Transcription of Sasami Kitchen's recipe

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ささみキッチン

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Ingredients

egg : 1 piece
(A)バター : 20g
(A)醤油 : 小さじ1
(A)こんぶ茶 : 小さじ1/2
(B)オリーブオイル : 少々
(B)パスタの茹で汁 : 大さじ1〜
(C)粉チーズ : 適量
(C)黒胡椒 : 適量
1.6mmのパスタ : 100g

Time required

20minutes

Procedure

1) Prepare the eggs 00:16
Boil hot water (outside the amount) in a pan.
Add eggs and boil for 6 minutes and 30 seconds while rolling.
Cool with ice water (outside the amount).
Peel the shell while cracking it and exposing it to water or running water.
2) Boil the pasta 01:45
Put hot water (outside the amount) and salt (outside the amount) in a pan.
Spread out 1.6mm pasta and put it in.
Boil for 1 minute shorter than the indicated time.
3) Make the sauce 02:15
Put (A) and 1 in a bowl.
Loosen 1 with tongs.
4) パスタとソースを混ぜる 02:34
Add 2 and (B) and mix quickly.
Add boiled juice (not included in the amount) to adjust the concentration of the sauce.
5) 盛り付ける 02:56
お皿に4を盛り、(C)をかける。

Point

・ Boiled egg pasta that is simply mixed in a bowl without using a frying pan.
・ Use cold eggs taken out of the refrigerator.
・ Wetting the eggs with water before step 1 can prevent cracks in the shell.
・ In step 1, the boiled eggs are cooled at once with ice water so that the white meat shrinks and the shells become easier to peel off.
・ Add 1% of the salt in step 2 to the hot water.
・ Preheat the bowl in step 3.