20.05.2020
24
Recipe information
Cooking:
25 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
9.11
Carbohydrates:
0.88
Fats:
0.35
Squirrels:
0.64
Water:
20.72

Ingredients

Title Value
1. Chicken egg 3 PC.
2. Water 80 Ml
3. Green onion (feather) 20 Column
4. Salt taste

Cooking

1. Stage

Beat eggs well with a whisk. Strain the whipped mixture through a fine strainer several times.

1. Stage. Beat eggs well with a whisk. Strain the whipped mixture through a fine strainer several times.

2. Stage

Add some salt and pour water in a slow trickle. Water should be taken with a ratio of 2: 3 to the egg mixture (125 ml of egg and 80 ml of water). The egg mixture should be mixed in one direction until the salt dissolves so that no bubbles appear that can ruin the creamy texture. Pour into molds leaving a couple of centimeter of free space.

1. Stage. Add some salt and pour water in a slow trickle. Water should be taken with a ratio of 2: 3 to the egg mixture (125 ml of egg and 80 ml of water). The egg mixture should be mixed in one direction until the salt dissolves so that no bubbles appear that can ruin the creamy texture. Pour into molds leaving a couple of centimeter of free space.

3. Stage

Close the molds tightly with foil and place in a steam bath for 15 minutes. Readiness check wooden toothpick if it is dry then the mousse is ready.

1. Stage. Close the molds tightly with foil and place in a steam bath for 15 minutes. Readiness check wooden toothpick if it is dry then the <strong>mousse is</strong> ready.

4. Stage

Egg mousse is ready, sprinkle with green onions before serving.

1. Stage. <strong>Egg mousse is</strong> ready, sprinkle with green onions before serving.

5. Stage

Bon Appetit!!!