Food Cyril Lignac's trick for easily peeling soft-boiled eggs

"All in the kitchen": the recipe for the Eton Mess with strawberries by Cyril Lignac

© Photocuisine / StockFood "All in the kitchen": the recipe for the Eton Mess with strawberries by Cyril Lignac A fresh and fragrant dessert for changing the strawberry pie is the proposal of the day for the favorite chef of the French. Wednesday June 3, Cyril Lignac offered viewers of his show "Tous en cuisine" to discover a classic dessert of British cuisine: the Eton Mess, in reference to the famous Eton College located in Berkshire at the West London.

© Pexel Cyril Lignac's trick for easily peeling soft-boiled eggs Cooked to perfection, soft-boiled eggs are very delicate to peel. Discover Cyril Lignac's unstoppable trick to scale it like a chef.

For the cover of "Tous en cuisine" on Monday August 24, Cyril Lignac has chosen to prepare an Niçoise salad . His original recipe having caused controversy , the chef had to review his copy and stick more to the traditional recipe of the real Niçoise salad , without potatoes or green beans. But in all cases, there were soft-boiled eggs . Usually, those in a hurry among us prefer hard-boiled eggs for their mixed salads because they are much easier to peel than soft-boiled eggs. Yes, but nothing beats the incomparable flavor of soft-boiled egg, with creamy yolk and cooked white but still tender. We like it on an avocado toast or in eggs meurette ... The chef gave us his tip for preparing soft-boiled eggs just like in a restaurant.

"Tous en cuisine": the recipe for Cyril Lignac moussaka

© Lady Coquillette / Photocuisine "Tous en cuisine": the recipe for Cyril Lignac moussaka In 12 minutes, the chef prepares a super gourmet moussaka, absolutely irresistible. We know that Cyril Lignac loves spices, especially cumin. For the last recipe of this week in "Tous en cuisine", there is no question of doing without it in your moussaka! On the cooking side, once is not custom, here it is copiously sprinkling the eggplant with olive oil. Another habit that amuses viewers.

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© Screenshot M6 Everyone in the kitchen with Cyril Lignac: the recipe for white chocolate mousse, stracciatella A desire for chocolate? Discover the dessert recipe that Cyril Lignac presented in Tous en cuisine this Monday: a white chocolate mousse with stracciatella! You too, the desserts that Cyril Lignac presents in Everyone in the kitchen on M6 from Monday to Friday make you drool? Do you want to reproduce them? This Monday, June 8, he made a white chocolate mousse with stracciatella ...

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Oh My Mag 0 Broccoli is good for the heart Broccoli is not always popular, and yet , this vegetable is very good for the heart, just like other cruciferous vegetables! Explanation. Cover Video This polar bear enjoys a good nap after a meal Check out these fascinating images of this polar bear who knows how to end a meal: with a nap! Cover Video Chef Yannick Alléno gives you his tomato salad recipe The three-star chef Yannick Alléno gives you his gourmet and easy recipe for making a tomato salad with Moroccan flavors. Oh My Mag How to shell a soft-boiled egg? Chef Lignac's tip Cooking time: 6 minutes. Remember rule 3 - 6 - 9. In boiling water, a standard size egg boiled for 3 minutes, a soft-boiled egg 6 minutes and a hard-boiled egg 9 minutes. Set a timer, proper cooking is crucial for the success of your soft boiled egg. The bowl of ice water. Once the egg is cooked, remove it from the water with a skimmer or a tablespoon and immediately plunge it into a bowl containing water and ice cubes. Then gently break the shell and let the egg cool. This operation allows both to stop cooking and to facilitate peeling: water will infiltrate between the egg and the shell, this will make it easier to peel. Cyril Lignac then recommends peeling the eggs in the bowl, keeping the egg under water. This way it will be much easier to peel. Our BONUS tips for successfully peeling a soft-boiled egg First of all, know that an extra fresh egg is harder to shell than an egg laid a week before. So prefer eggs that are already a few days old. Then, if you pour 2 to 3 tablespoons of vinegar in the cooking water , this will attack the shell of the egg, which can then peel more easily. Finally, have patience and carefully proceed . If you find yourself in a nasty position with a white stuck to the shell, you might get away with using a tablespoon to peel off the egg. The result will be less aesthetic, but once hidden under the cream of a Benedict egg, no one will hold it against you.

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