Salade Lyonnaise is Lyon's classic salad, made by scattering airfryer-crisped beef pastırma, toasted whole-grain bread cubes and a warm poached egg over frisée lettuce. Getting the egg white to set while keeping the yolk runny is the make-or-break point of the poaching technique. Its olive-oil-heavy dressing makes it a heart-healthy breakfast option.
Arrange the beef pastırma strips and the cubed whole wheat bread in the airfryer basket and cook for 8 minutes until both are crisp.
Whisk the olive oil, 1 tablespoon of the vinegar and the mustard together.
Add the remaining vinegar to the simmering water, crack each egg into a bowl and slide it into the water, poaching for 3 minutes.
Toss the lettuce with the dressing, add the pastırma and the toasted bread cubes, then top with the poached egg to serve.
Crack the egg into a small bowl before sliding it into the simmering water; cracked straight in, it disperses. Allergens: contains gluten (bread croutons) and egg.
Adding a teaspoon of vinegar to the poaching water helps the egg white set together faster.
Admin DadaGastro · verified in test kitchenYumurtayı doğrudan kaynayan suya kırdım, tarifte 3 dakikalık poşeleme süresi boyunca uyarıldığı gibi ak kısmı dağılıp ince beyaz iplikler oluşturdu, bir dahaki sefere önce kaba kırıp öyle kaydıracağım.
Kaba kırmak hem sıcaklık şokunu azaltıyor hem de akın toplu kalmasını sağlıyor, özellikle taze olmayan yumurtalarda bu adım daha da kritik hâle geliyor.
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