"Proper as they're about to be completed, you bathe them within the sauce," the chef stated.
Eggs proceed to cook dinner while you take away them from a warmth supply as a result of they maintain onto a few of that warmth themselves. So despite the fact that chances are you'll be plating them only a minute earlier than you usually would, do not forget that they nonetheless have somewhat bit extra to go.
After tasting it myself, I noticed the advantages of permitting the chilly, contemporary salsa to mingle with the still-hot eggs. It supplied a distinction in texture and a punch of taste that I utterly appreciated.
The freshness was a breath of contemporary air from the wealthy, velvety eggs, and I did not really feel like I used to be lacking the crème fraîche that Ramsay consists of in his egg recipe.
To me, there was one thing that felt extra luxurious about having eggs in salsa fairly than salsa on eggs. I cherished that I used to be capable of scoop up the parts and eat it in the identical model as a thick soup — although it wasn't the identical consistency as soup by any means.
On Sánchez's suggestion, I feel it will have been much more great served with a smooth tortilla that might be used for scooping.
Reflecting on the fantastic thing about this dish, Sánchez stated: "Lots of people do not take into consideration cooking eggs and floating them in sauce, you realize what I imply?"