If you make Mimosa every year, but the eggs are dry and crumbly, and the yolks have a gray rim, the problem is not mayonnaise or canned food. The problem is the eggs themselves. You can fix this in a couple of minutes.
Before cooking, add to the water:
- 1 tsp. salt,
- 1 tbsp. l. vinegar,
- 1 tsp. Sahara.
Boil the eggs for exactly 9 minutes from the moment they boil, and then immediately transfer them to ice water for 10 minutes.
Salt speeds up the coagulation of proteins, vinegar prevents cloudiness, and sugar softens the taste. The ice bath stops the cooking process and the yolk remains bright yellow without a gray ring. The protein is tender, not rubbery, and easily grated.
Then assemble the salad as usual: fish, onions, mayonnaise, eggs on top. But now each layer will be juicy and the eggs will be soft.
Let the salad sit in the refrigerator for at least an hour. It will become balanced and nourished.
Bon appetit!
Previously, we reported how to make delicious and crispy tacos.
