Recipes: pipirrana with boiled egg

How to keep it from falling apart

So that your timbale of pipirarra with boiled egg does not break when removing the kitchen ring, press the layers of each vegetable well before proceeding to make the next one. And, above all, do not forget to mount each timpani on the plate in which you will serve it.

Prepare the vegetables

Peel the onions and cut them into small squares. Wash the bell pepper and cucumber. Make some thin slices of cucumber and set aside for garnish. Chop the rest and the pepper the same size as the onions. On the other hand, wash and cut the tomatoes into thin slices.

Make the eggs and the vinaigrette

Crush seven mint leaves, washed and dried, with 50 ml of oil. Then add the remaining oil with a pinch of salt, pepper and a few drops of vinegar. On the other hand, boil the eggs for 6 min in salted water. Take out and cool in a bowl with ice and water. And peel carefully.

Ride the timpani

Arrange the vegetables in layers in a ring: one with pepper, one with cucumber and onion and top it with a tomato slice. Pour part of the vinaigrette, remove the ring and repeat until the four timpani are formed. Place cucumber slices and an egg on top of each. Drizzle with vinaigrette and garnish with mint.

Ingredients:

4 eggs
1 large red bell pepper
2 tomatoes
1 cucumber
2 spring onions
100 ml olive oil
Salt
White pepper
White wine vinegar
Fresh mint

The pipirrana is the classic salad of onion, cucumber, pepper and tomato cut very small that is eaten in many areas of the southern peninsula as an accompaniment to fish, gazpachos and salmorejos.

A very economical, light and refreshing dish that, served in a kettledrum, and accompanied by a boiled egg, becomes a very nutritious and ideal feast when dieting. And by following our simple step-by-step gallery you will have no doubt to do it.

Types of boiled eggs

Egg proteins curdle under the effect of heat. Boiling an egg in its shell is a basic and healthy way to prepare it. Water, salt and heat are enough.

A very high temperature causes the white to be rubbery, so it is preferable that you cook them a little below 100 degrees over low heat and without sudden movements that break the shell. It is introduced into cold water with salt and, after the first boil, it is cooked for the time required according to the taste and the desired effect:

Coke eggs: 2-3 minutes. Semi-liquid consistency. They are eaten with a spoon.
Soaked in water: 3-5 minutes. Solid clear exterior, milky interior and hot yolk. They are eaten with a spoon.
Mollet: 5-6 minutes. Cooked white and semi-liquid yolk. They are peeled carefully so that they do not break.
Hard: 9-12 minutes. Solid and tender, with the bud centered. So that they peel well, they are immersed in cold water after cooking.

It is also possible to steam them or between the embers of a fire.

And if you don't have a ring to make the kettledrum …

If you don't have a conventional kitchen hoop, don't despair. There are three very easy ways to make a homemade hoop yourself:

With a bottle of water. You calculate the height you need and with the help of a knife or scissors, cut what is left above and below.
With a can of preserves. For example, a kilogram of crushed tomato or a cocoa powder. You can remove the base of the can using the same can opener that you used to open the top.
With a tetrabrik. Ideal for square or rectangular shapes. You just have to cut it above and below to the height you need to present your plate.

And above all, do not forget to wash them well before reusing them as rings, being very careful not to hurt yourself with the edge of the canned ones.