Boiled eggs are an important component of Olivier.
Thanks to this ingredient, the salad acquires a bright taste, tenderness and satiety.
However, not all amateur cooks add this component to the dish correctly.
Expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-class baker Yulia Arkhipova does not recommend adding eggs to Olivier completely.
According to the specialist, first you need to separate the cooked product into whites and yolks.
First, the white part of the eggs should be in the salad. But the yolks need to be subjected to a certain ‘processing’.
What should be done with the yolks before adding to Olivier
The egg yolks should be ground with salt and made part of a delicious sauce.
So, Olivier should not be seasoned with mayonnaise. It is better to prepare a dressing consisting of the following components:
As a result, you will get a gorgeous sauce that will make the salad incredibly tasty.
By the way, the presence of yolks only in the dressing will seriously improve the appearance of the dish.
The fact is that there will be no yellow ‘crumbs’ in the Olivier: the salad will look very neat.
