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Eggs: cooking options

Eggs: cooking options

Eggs are very nutritious, an ideal source of protein for children and adults, especially if you are training. To build muscle mass, it's important to consume protein. We are going to see a couple of alternatives to vary the way of cooking eggs and consume them without getting bored. POCHE EGG - Bring a liter and a half of water to a boil in a saucepan and add 50 cc of vinegar. - Lower the heat so the water stays at 80/82 degrees. - Crack the egg in a small bowl. - Swirl the water with the vinegar with the help of a spoon to generate a circular current. - Pour the egg in the center of the swirl so it shapes the egg. - Cook for 3 minutes (the…

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Omelette

Omelette

Do you miss hotel breakfasts? Does it put you in a good mood to start the day with a delicious breakfast? If the answer is yes, why wait for the next vacation to eat your favorite breakfast? Learn how to make these delicious omelettes and start the day with a lot of energy. INGREDIENTS - 3 Eggs - 1/2 Onion - Cheese and ham to taste - Green to decorate - Salt and pepper - Olive Oil - Optional: Red, green or yellow bell pepper, mushrooms, eggplant, garlic, shallot, tomato concase. You can add the ingredients of your preference. PROCEDURE - Cut the ingredients into brunoise (small pieces). It's very important that you cut the vegetables into small pieces so the cooking is simultaneous to the coagulation of the egg.…

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Lime syrup & coconut cake

Lime syrup & coconut cake

By Dominique Rouffet (Cook Islands Bakery Course CITTI) You would love this cake, the balance of the lemon acidity with the sweetness of the coconut is amazing. You can make it in a square tin or in a round tin, as you prefer. Let's make it! INGREDIENTS For the cake: - 350 gr. Caster sugar - 300 gr. Self-rasing flour - 90 gr. Desiccated coconut - 1 Lime zest - 250gr. Unsalted butter (melted) - 2 Eggs - 250 ml Milk For the lime syrup: - 225 gr Caster sugar - 1 Lime zest - 5 Limes juice PROCEDURE - Sift the sugar and the flour and mix with the coconut and the lime zest in a bowl. - Stir in the melted butter. - Combine the eggs and the…

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Hot Cakes

Hot Cakes

Made by the Pastry Chef Sol Arceo INGREDIENTS - 1 Egg - 250gr Flour - 60gr Melted butter - 300gr Milk - 8gr Baking powder - 150gr Sugar - Vanilla essence Optional: Chocolate chips, strawberries, blueberries, dulce de leche sauce, honey, cream or ice cream PROCEDURE Place the eggs, the sugar, the essence and the milk in the blender. Blend just to break the egg bond and dissolve the sugar.Add the flour and the baking powder, blend until it is completely integrated.Add the melted butter and blend again for 30 seconds.Let the mixture rest in the refrigerator for half an hour.Cook the pancakes in a hot pan brushed with melted butter. Add blueberry or chocolate chips to each Hot Cake, as you prefer.Wait until you can see holes in the…

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Inverted Peach Cake

Inverted Peach Cake

Made by the Pastry Chef Sol Arceo INGREDIENTS - 300gr Fresh peaches - 100gr Sugar - 50gr Butter Coconut and almond dough:- 120gr Sugar - 120gr Oil - 2 Eggs - 140gr Self-rising flour - 50gr Rum (or milk if you prefer) - 40gr Grated coconut - Optional: 50gr Chopped toasted almonds PROCESS 1. Weigh the ingredients for the dough. Join the dry ones in a bowl. 2. Beat the eggs with sugar until you get a foam. 3. Add the rum and the oil alternating with the dry ingredients. 4. Integrate with a spatula and fold in. 5. Prepare the mold, in this case we use a 18 cm mold. 6. Grease the mold. IMPORTANT: place a circle of baking paper on the base and grease it as well. Cover…

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Banana pudding with Caramel & Peanuts

Banana pudding with Caramel & Peanuts

Made by the Pastry Chef Sol Arceo INGREDIENTS- 2 eggs- 120gr of peeled bananas- 120gr sugar- 50gr neutral oil (coconut, corn or canola)- 140gr flour 0000- 5 gr baking powder- Vanilla essence- Optional: 1 pinch of cinnamon- Garnish: caramel, peanuts & dark chocolatePROCESS1. Make a purée with the bananas, the vanilla essence and the oil. Add the sugar, the eggs and mix well.2. Sieve and add the flour, the baking powder and the cinnamon. Beat until you have a homogeneous mixture without lumps.3. Prepare the mold with vegetable spray. 4. Fill the mold with the preparation and cook in a preheated oven at 160 °C until the pudding is firm.5. Let it cool down inside the mold, fill with caramel and spread some caramel over the surface. Stick the roasted…

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