You know how people say salt your pasta water so it tastes like the sea? And if you don't, no matter how much you salt your pasta sauce, you're sort of already screwed? Pickling eggs has a similar effect. You can add all the vinegar you want to your egg salad, but using pickled eggs will always be brighter and punchier.
But while eggshells adore natural dyes, egg whites are a bit more... how do we put this nicely... choosy. I tried pickling eggs with parsley, spinach, matcha, carrots, even Korean gochugaru—but all yielded a yellowish-grayish-brown shade of, well, eggshell.
from Food52 https://food52.com/blog/19398-how-to-make-pickled-eggs-in-every-natural-color-flavor-under-the-sun
VietNam Travel & Food Magazine Vina.com offers News✅ Travel info✅ Food Recipes✅ Photos✅Restaurant Guide at Vina.com https://vina.com/travel/nightlife/ https://vnfoodandtravelblog.blogspot.com/
0 Nhận xét