Wouldn't soft boiled eggs be pretty hard to peel? I'm thinking the
shell/membrane hasn't had time to separate from the egg itself.
And anytime I see a soft boiled egg, the top of the shell is lobbed
off rather than peeled (have only seen pictures).
I wanted to try this sriracha recipe:
http://www.bonappetit.com/recipes/20...acha_remoulade
BTW: Huy Fong Sriracha was named "Ingredient of the Year" by Bon
Appetitt last year. So that kinda debunks a few peoples "Overrated
and Terrible Theory" we had last time this ingredient was brought up.
You are clearly in the minority.
-sw
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