醤油漬け（野菜の醤油漬け）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
Peperoncino fried egg | Fabio Rice's recipe transcription
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Ingredients
- egg : 1 piece
- にんにく : 1片
- イタリアンパセリ : 1束
- 唐辛子 : 1本
- オリーブオイル : 適量
- 塩 : 少々
Time required
20minutes
Procedure
-
1)
Prepare for cooking
00:50
Insert the egg into the bowl.
Crush the garlic and remove the sprouts.
Finely chop the Italian parsley. -
2)
Heat the garlic
02:42
Add a generous amount of garlic, chili and olive oil to a frying pan.
Put on the heat and turn off the heat when bubbles come out from the garlic.
When the foam disappears, remove the garlic and pepper and sprinkle with salt. -
3)
Heat the eggs
05:55
Heat the frying pan again and tilt it, add the eggs and set to medium heat.
Spoon olive oil and put back the tilted frying pan.
Turn off the heat, sprinkle with salt and Italian parsley, and serve on a plate. -
4)
仕上げる
07:28
卵ににんにく、オリーブオイル、イタリアンパセリをかけたら完成。
Point
・ Use enough olive oil to soak the garlic in a frying pan.
・ If bubbles come out from the garlic, turn off the heat and give it a scent.
・ Olive oil with a mellow taste is recommended.
・ Garlic may be chopped and sprinkled on eggs.
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