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If the eggs are bought, watch out for salt because traders put a lot of salt. It would be advisable not to add any more. If they are fresh directly from the fish, add 1/2 teaspoon of salt and keep cold for 1-2 days. It is added during preparation if needed.
In a bowl, mix the eggs in the same direction at low speed for 2 minutes. After 2 minutes of mixing, add the oil little by little poured into a thin thread with a break until well incorporated. Not much because it can be cut like mayonnaise and don't forget all the time it has to be mixed in the same direction, not forward or backward, or from the bottom up.
During this time, a shot of mineral water is poured. You don't have to put all the water, but enough to whiten them a little and to make the salad fluffier. I shot 3 shots.
After all the oil has been added, add the lemon juice as lightly as the oil and at the end add the onion cut into small slices. During this time you can add salt depending on taste.
This is all. We served it with fresh bread, radish slices and sweet and baked tomatoes, mmmm!
Enjoy your meal!
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