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| INGREDIENTES DE LOS HUEVOS A LA TUDELANA |
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| ELABORACIÓN DE LOS HUEVOS A LA TUDELANA |
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En una perola se cuecen yemas de espárragos con agua y sal suficientes. Acabados de cocer, se pasan a una cazuela de barro con algo del agua en que han sido cocidos, añadiéndoles aceite y vinagre. Esta cazuela se pone al fuego y cuando empieza a hervir, se vierten unos huevos procurando que no se deshagan. Se tapa el “tortero” y se deja hervir nuevamente durante tres minutos, tiempo suficiente para que los huevos cuajen. |
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Daniel P. @ 14:14 | comentarios (0) | Links Permanentes
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