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Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Variations on the recipe include adding breadcrumbs or cheese to the top of the eggs to create a crust, or garnishing with herbs such as tarragon. [1] Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. [4]
The word stockfish is a loan word from West Frisian stokfisk (stick fish), possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. [2] "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking ...
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Keep versatile, high-protein eggs in your fridge to make these classic dishes, from the simple hard-boiled egg to omelets to the fancy-sounding but ultimately simple quiche.
An egg wash is beaten eggs, sometimes mixed with another liquid such as water or milk, which is brushed onto the surface of a pastry before baking. Egg washes are also used as a step in the process of breading foods, providing a substrate for the breading to stick to. Egg washes can also be used on calzones or on fish. [1] [2]
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