Jouni Toivanen shows you how to bake a delicious egg.
There are many styles in baking egg. Iltalehti said a week ago a restaurateur and chef Hans Välimäki The way of shining eggs.
It was amazed by Iltalehti’s readers, and there were messages in the editorial, where many declared that they never do as Välimäki advises.
Välimäki, who deserved two Michelin stars for his Chez Dominique restaurant, favors the traditional French kitchen style, where the egg is placed in a cold pan and the pan’s heat starts to grow slowly. The egg is more than fried.
Now the chef of the Emo restaurant Jouni Toivanen advises the opposite way to cook the egg. Toivanen, who has also cooked Michelin-starred for his Michelin star (Restaurant Luomo), first heats the frying pan and browns the butter, which becomes a delicious nut aroma. Only then is the turn of the egg.
Jouni Toivanen cooks the egg in the browned butter. On top of the yolk, he sprinkles salt. Eve Paljakka
Toivanen’s way of cooking the egg can also arouse debate and confusion as he uses plenty of butter. Maybe someone may get to the Toivanen’s baking style.