Two minutes each side until golden,remove and drain on kitchen paper. I want it sort of...
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Two minutes each side until golden,
remove and drain on kitchen paper. I want it sort of deep golden brown,
so pretty much as this is now. Once the egg is brown enough, it's
finished off in the oven, leaving time for the cooks to make
the tartare sauce. Whisk the egg, salt and mustard
together in a bowl. So then we've got tartare sauce. Is that your idea? I don't know how
I managed to slip this one in. All these lovely, zingy, fresh flavours to cut the richness of that
yolk, the sausage meat, and it's the
fundamentals of the tartare sauce is making a good mayonnaise. I hate so
many of these ingredients. The mayonnaise has got to be at the
right consistency and they've got to add that oil very, very slowly. If you put too much in, it will
release the oil and it will split
remove and drain on kitchen paper. I want it sort of deep golden brown,
so pretty much as this is now. Once the egg is brown enough, it's
finished off in the oven, leaving time for the cooks to make
the tartare sauce. Whisk the egg, salt and mustard
together in a bowl. So then we've got tartare sauce. Is that your idea? I don't know how
I managed to slip this one in. All these lovely, zingy, fresh flavours to cut the richness of that
yolk, the sausage meat, and it's the
fundamentals of the tartare sauce is making a good mayonnaise. I hate so
many of these ingredients. The mayonnaise has got to be at the
right consistency and they've got to add that oil very, very slowly. If you put too much in, it will
release the oil and it will split
Full Transcript
00:00:01.000 --> 00:00:04.032
Two minutes each side until golden,
remove and drain on kitchen paper.
00:00:06.032 --> 00:00:11.092
I want it sort of deep golden brown,
so pretty much as this is now.
00:00:14.028 --> 00:00:17.052
Once the egg is brown enough, it's
finished off in the oven,
00:00:17.052 --> 00:00:21.044
leaving time for the cooks to make
the tartare sauce.
00:00:21.044 --> 00:00:24.004
Whisk the egg, salt and mustard
together in a bowl.
00:00:26.044 --> 00:00:28.024
So then we've got tartare sauce.
00:00:28.024 --> 00:00:31.056
Is that your idea? I don't know how
I managed to slip this one in.
00:00:31.056 --> 00:00:33.004
All these lovely, zingy, fresh
00:00:33.004 --> 00:00:35.088
flavours to cut the richness of that
yolk,
00:00:35.088 --> 00:00:38.092
the sausage meat, and it's the
fundamentals of the tartare sauce is
00:00:38.092 --> 00:00:42.032
making a good mayonnaise. I hate so
many of these ingredients.
00:00:45.032 --> 00:00:49.088
The mayonnaise has got to be at the
right consistency and they've got to
00:00:49.088 --> 00:00:51.096
add that oil very, very slowly.
00:00:51.096 --> 00:00:55.056
If you put too much in, it will
release the oil and it will split.
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Movie Summary
Cookery competition hosted by Claudia Winkleman. Ten of the UK's best home cooks complete challenges set by a panel of expert judges.
