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Post by iamthewalrus on Jan 4, 2017 19:25:51 GMT -5
I trust you don't shy away from the anchovies and the raw egg. _ No sir. I coddle the egg though. I also use some of the oil from the anchovies as well. Make sure the dressing is good and emulsified. Oil salt pepper an a touch of garlic for the croutons and then bake them. If you want raw, but safe eggs, you can pasteurize them yourself with any of the home sous vide machines. They frequently go on sale now for about $100 and do wonders on tough cuts of meat and all sorts of things. Set eggs in a water bath of exactly 131 degrees for 2 hours = perfectly safe eggs.
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