What technique is often used for the hard-boiled egg garnish to ensure it is cool before chopping?
Answer
Plunging them into an ice bath immediately after boiling.
The traditional garnishes for Salmorejo, which include diced jamón ibérico and chopped hard-boiled eggs, are meant to be served cold or at room temperature atop the chilled soup base, maintaining the overall cool experience. To ensure the eggs meet this temperature requirement, a specific technique is employed immediately after they finish cooking. Practitioners often plunge the hard-boiled eggs directly into an ice bath. This rapid cooling process serves the dual purpose of instantly stopping the residual cooking process, thereby preventing the yolks from becoming dry, and ensuring the eggs achieve a cool temperature before they are chopped and applied as a garnish.
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