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简单制作美味法式小盅蛋

Oeuf Cocotte Recipe / Baked Eggs – Bruno Albouze – THE REAL DEAL

你好 我是布鲁诺·阿尔布兹
Hi there. I am Bruno Albouze.
法式小蛊蛋也就是烤蛋让我想起童年时光
Oeuf Cocotte, or baked eggs reminds me of my childhood.
我妈妈以前给有七个孩子的大家庭
My mom used to make them once a week,
每周做一次烤蛋
and with a family of seven kids.
让我来告诉你,
Let me tell you,
这确实是一种简单而又快捷的菜式
that is certainly, one of the easiest and quickest dish,
它通常像一阵疾风。
and it is always a blast.
我要用我的荷兰小烤炉做法式蛋盅
And rather than using my oven,
而不使用我的烤炉
I’m gonna cook my oefu cocotte using my Dutch oven.
你会知道我在说什么的
You’ll see what I’m talking about.
你知道每一次我妈妈都需要鸡蛋,
You know every time my mom needed eggs,
我们过去总是从鸡窝中直接拿出来
we used to get them right out of the chicken’s.
但你不能打碎它
But you can’t beat that,
烹饪方法很简单
but your cooking is not complicated.
80%食材 10%技巧 10%天赋 造就这份美味
It’s 80 percent ingredients, 10 percent skills and 10 percent talent.
举个例子 如果你有一些技巧和天赋
So for instance, if you’ve got some skills and talent,
但你不用当季最好的食材
and you don’t cook with the right ingredients at the right season,
你也无法成功
you’re not gonna make it.
你需要最新鲜的鸡蛋
So you got to get the best eggs,
那是成功的关键
that’s my point.
首先 你需要将多脂奶油减半
First, you want to reduce your heavy cream by half,
像牛奶一样 多脂奶油在炖锅顶部化开
like milk, heavy cream froze over the top of the saucepan,
所以当有泡沫出现
so watch out and reduce the heat,
或者奶油减少到只剩一半时
when it foams up,
注意调小火
and cook for about 20 minutes,
然后炖20分钟
or untill it as reduced by half.
下一步 用奶油把小模子底部涂厚
Next, grease ramekins thinnishly with the softened bottom,
然后在底部加适量粗盐
and season the bottom with kosher salt.
用浓缩的奶油覆盖每个小模子底部
Coat the bottom of each ramekin with the reduced cream.
如果喜欢可以留一部分做配菜
And save some for garnishing if desired.
当我们打碎鸡蛋时
When you crack eggs,
总要做以下两个步骤
always do it in two steps:
使用一个独立的容器
Indeed, using a separate container
在你最后准备打碎之前
will first ensure that the egg is good
一定要确保鸡蛋是完好的
before dropping it into your final preparation,
也要避免遗忘一些蛋壳碎片
and avoiding as well some of forgotten pieces of eggshell.
在这美味的早餐或早午餐菜肴中
Finding a tiny piece of eggshell
找到一小片蛋壳
in this delectable breakfast or brunch dish
将使你看起来悔恨
will make you look remorseful.
把法式小盅蛋在水里泡6分钟
Cook your Oeuf Cocotte in water bath for 6 minutes
盖上炉子盖
on a stove cover,
或者在微波炉里加热12分钟
or 12 minutes in your oven.
不要煮过头了
Do not overcook it.
奶油和蛋清混在一起
The cream will mingle with the egg white,
你应该确保蛋黄仍然完好无损
and you should be firm while the yolk remains Ronnie.
如果你想你可以把你的法式小盅蛋
If you want, you can top your Oeuf Cocotte
放在剩余的热奶油上
with remaining hot cream,
还有你最喜欢的新鲜香料如香葱
and your favorite fresh herb like chives.
另一个选择是将奶酪放在它们上面
Another option is to top them with cheese.
像碎干酪
like shredded Gruyere,
亭阁荷兰和意大利羊奶干酪
pavillon, gouda or fontina.
烹制法式小盅蛋三分钟
However, cook Oeuf Cocotte for three minutes only,
然后加入奶酪完成
then add the cheese and finish the map under the broiler.
最后 在法式小盅蛋上
For the ultimate Oeuf Cocotte,
加上松露
serve them with truffle shavings.
来吧 我给你们展示
Coming up, I will show you an extraordinary method
做完美的水煮蛋的非凡方法
to make the perfect poached egg.
为什么不炸一下呢?
And why not fry it?
伙计们 我希望你们能享受这份法式小盅蛋
Guys, I hope you have enjoyed this Oeuf Cocotte episode.
请在脸书上订阅我 赞我
Please subscribe, like me on Facebook,
并且在推特 INS和Pinterest上关注我
and follow me on Twitter, Instagram and Pinterest.
愿您好胃口
Bon Appetit.
《真美食》烹饪频道
The real deal cooking channel.

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视频概述

法式美食:如何用完美食材做出法式小盅蛋,并讨论食材在烹饪高中的重要性

听录译者

红花老七

翻译译者

审核员

审核员LD

视频来源

https://www.youtube.com/watch?v=Zdqsbytn6C0

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