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After a quick demonstration by Chef Thomas, the Nahm chefs took over and carefully peeled the eggs and removed the whites to leave just the soft yolk which is then gently placed in a sauce. While Chef Thomas planned to serve these on their own, he consults with Chef Beau and they decide the next day to use the eggs for the starter, cured egg rolls. Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
- Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
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