Mens Health Australia May 2017

MAY 2017^109

NUTRITION

SUNNY-SIDE-UP EGGS taste

bad pretty much as soon as

they cool. “It all comes down

to water,” Schroeder says. “If

you’re frying or scrambling

eggs, you’re forcing water out

of them.” That’s a good thing if

you eat and run. But removing

the H2O changes the texture

and elasticity of the eggs.

“Baking eggs is gentler, so they

retain moisture and a custard

texture,” he says. These salmon

egg cups can be eaten cold or

reheated, and they beat the hell

out of a fastfood franchise’s

breakfast sandwich. But there’s

a catch: adding ingredients

with high water content, such

as tomatoes or roasted red

capsicum, can leave leftovers

soggy. In the recipe on the next

page those ingredients go into

the sauce instead.

Temperature

most leftovers

should reach

when being

reheated, says

Brewer. Bacteria

can't live in that

kind of heat.

Stick a kitchen

thermometer

into the centre to

double-check.

74°C

LEFTOVER LAW #4

BECAUSE YOUR DAY SHOULDN’T START

AT A DRIVE-THRU INTERCOM

Take salmon egg
cups with chilli
sauce to go.