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    実は、調理法やむき方よりも
    もっと大事なポイントがあったのです。
    それは、卵の鮮度を落とすこと※。
    プロは産みたての卵を１～２週間冷蔵庫で貯蔵し、
    わざと鮮度を落としてから、ゆで卵を作っていたのです。
    試食してみると、新鮮な卵は、むきにくいだけでなく、
    白身がボソボソ。
    一方、古い卵は、ツルツルとむきやすいだけでなく、
    食感がプリプリ    。
    つまり、ゆで卵にとって、
    むきやすさはおいしさのバロメーターだったのです。
    —10秒で8個むけるワザ 新発想！激ウマゆで卵 : ためしてガッテン - NHK (via mnknst)
      reblogged from: otsune

    Info

    posted by:
    deli-hell-me
    date:
    Nov 25, 2011 (a Friday)
    time:
    1:18:49 (3 months ago)

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