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Salmonella is not a problem if you do this: #recipe #spanish #cooking #eggs #food

Salmonella is normally found on the eggshell, so with proper egg cracking and a clean workspace, the risk is already very low.
But if you mix the eggs with the sizzling hot potato mixture, the residual heat partially cooks the eggs and brings them to a much safer temperature.

(Remember to use eggs at room temperature)

Recipe

800 g of potatoes (agria or monalisa)
150 g of onion
180 g of iberian chistorra
5 eggs and two egg yolks
1–2 tsp of honey
Salt
Olive oil

15 Comments

  1. Uwielbiam hiszpańskie jedzenie. Kiedyś często jeździłem do Hiszpanii, jestem kierowca zawodowym i zakochałem się w tej kuchni.

  2. Personally, I prefer to cook it thoroughly. It’s not that I don’t like runny eggs, but I prefer to eat Spanish tortilla at room temperature, and I think it tastes better that way when it’s well cooked

  3. I uh, don't think the whatever remaining heat from the literal slow cooking food is going to cook the raw egg son. Just get good eggs, but if you think you're cooking or killing the salmonella with whatever temperature and little surface area the food you're throwing has you're a MASSIVE ignorant son. The leftover heat from the potatoes and onions isn't a pan on heat. Wtf?

  4. No es por la salmonela, pero no me gusta el huevo tan liquido…me gusta obvio von cebolla, pero mas hecha.

  5. Salmonella is a bacteria; it does not penetrate the eggshell; the concern with salmonella and eggs, involves the cleanliness of the outer shell. 100% of the Time.

  6. Only thing about runny eggs in my opinion would be when it's clumpy and stringy instead of creamy. I've never been able to eat my eggs if they have that texture😅

  7. Perfect tortilla. Bravo máquina! 🇪🇸🔥 Sigue haciendo mas versiones ✌🏻 Una de Betanzos para que la peña se vuelva loca 😆

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