{"id":8513,"date":"2016-07-30T10:34:51","date_gmt":"2016-07-30T15:34:51","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8513"},"modified":"2016-07-30T10:50:11","modified_gmt":"2016-07-30T15:50:11","slug":"sandwich-miga-huevo-duro","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sandwich-miga-huevo-duro\/","title":{"rendered":"Sandwich de Miga: Huevo Duro"},"content":{"rendered":"<p>Los sandwiches de miga son una buena tradici\u00f3n a la hora del t\u00e9 (o a cualquier otra). Son simplemente sandwiches de pan de molde sin tostar. Hoy hablaremos sobre el huevo duro.<span id=\"more-8144\"><\/span><\/p>\n<p>Es frecuente quitarle la corteza al pan por razones de presentaci\u00f3n, pero nosotros los preferimos con corteza. Ll\u00e1mennos Neanderthal si quieren.<!--more--><\/p>\n<p>[wp_ad_camp_1]<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8514\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sandwich-miga-huevo-duro\/panconhuevo\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"panconhuevo\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo.jpg?fit=960%2C600&amp;ssl=1\" class=\"aligncenter wp-image-8514 size-full\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/07\/panconhuevo.jpg?resize=960%2C600\" alt=\"Sandwich de miga de huevo duro con mayonesa\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p>Si el sandwich fuera s\u00f3lo de huevo duro ser\u00eda muy seco y se caer\u00edan los trozos de huevo. Utilizamos mayonesa para mentener el relleno unido y para que los sandwiches no sean tan secos.<\/p>\n<p>Los sandwiches de miga est\u00e1n relacionados con\u00a0los <em>tea sandwiches<\/em> ingleses. Se supone que un sandwich de t\u00e9 deber\u00eda poder comerse en dos bocados, y se supone tambi\u00e9n que el relleno de un sandwich de t\u00e9 deber\u00eda ser &#8220;delicado.&#8221; Es entonces, nuestro criterio, el que determina si es que nuestro sandwich de miga calificar\u00e1 para sandwich de t\u00e9 o no.<\/p>\n<p>Nosotros preferimos utilizar <a href=\"https:\/\/le-fort.org\/mayonesa-tipo-fuente-alemana\/\">mayonesa casera<\/a> en casi todas las ocasiones, y esta no es excepci\u00f3n.<\/p>\n<p>Los huevos duros los hervimos 6 minutos a partir de agua fr\u00eda, los pelamos y picamos y le a\u00f1adimos la mayonesa. Despu\u00e9s simplemente armamos nuestros sandwiches.<\/p>\n<p>Son sandwiches muy simples.<\/p>\n<p>La mejor forma en que los podemos comer es en conjunto con otros sandwiches de miga a la <a href=\"https:\/\/le-fort.org\/etiqueta\/hora-del-te\/\">hora del t\u00e9<\/a>.<\/p>\n<p>Tambi\u00e9n son una excelente alternativa para<em> coffee break<\/em> de cursos de capacitaci\u00f3n, jejejejeje.<\/p>\n<p>[wp_ad_camp_4]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los sandwiches de miga de huevo duro con mayonesa son sandwiches muy simples, aptos para la hora del t\u00e9, picnics, coffee breaks etc.<\/p>\n","protected":false},"author":1,"featured_media":8515,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[622],"tags":[671,670,656],"class_list":["post-8513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-hora-del-te","tag-huevo-duro","tag-sandwich-de-miga","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo-hs.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2dj","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8144,"url":"https:\/\/le-fort.org\/cocina\/sandwich-miga-jamon-palta\/","url_meta":{"origin":8513,"position":0},"title":"Sandwich de Miga: Jam\u00f3n Palta","author":"Le-Fort.org","date":"14 de Junio, 2016","format":false,"excerpt":"Los sandwiches de miga son una buena tradici\u00f3n a la hora del t\u00e9 (o a cualquier otra). Son simplemente sandwiches de pan de molde. Hoy hablaremos sobre el Jam\u00f3n palta. Los sandwiches de miga son sandwiches de pan de molde sin tostar. Es frecuente quitarle la corteza al pan por\u2026","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7144,"url":"https:\/\/le-fort.org\/cocina\/york-jamon-con-huevo\/","url_meta":{"origin":8513,"position":1},"title":"York: Jam\u00f3n con huevo","author":"Maestro Sanguchero","date":"26 de Diciembre, 2009","format":false,"excerpt":"El s\u00e1ndwich York es un simple s\u00e1ndwich de jam\u00f3n con huevo \u2014ora revuelto, ora frito\u2014 fr\u00edo o caliente. Es muy apreciado en Chile. Es un excelente s\u00e1ndwich de desayuno, y se recomienda en pan de frica, si el huevo es frito, o en pan de molde, si el huevo es\u2026","rel":"","context":"En &quot;Cerdo&quot;","block_context":{"text":"Cerdo","link":"https:\/\/le-fort.org\/cocina\/categoria\/cerdo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":940,"url":"https:\/\/le-fort.org\/cocina\/croque-madame-jamon-queso-huevo-frito-salsa-gratinado\/","url_meta":{"origin":8513,"position":2},"title":"Croque Madame","author":"Maestro Sanguchero","date":"15 de Junio, 2013","format":false,"excerpt":"EL Croque Madame es un s\u00e1ndwich de jam\u00f3n y queso caliente en pan d emolde, con salsa blanca y un huevo frito. Es de origen franc\u00e9s y data de principios del siglo XX. Es un buen s\u00e1ndwich de desayuno","rel":"","context":"En &quot;Jam\u00f3n&quot;","block_context":{"text":"Jam\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/jamon\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":292,"url":"https:\/\/le-fort.org\/cocina\/canadiense-del-hipersandwich-chivito\/","url_meta":{"origin":8513,"position":3},"title":"Canadiense del Hipersandwich: Chivito","author":"Maestro Sanguchero","date":"21 de Abril, 2010","format":false,"excerpt":"Chivito uruguayo del Hipersandwich: Churrasco (se puede pedir en ave y otros), lechuga, tomate, tocino, mayonesa, huevo (frito o duro), aceitunas (verdes o negras), mayonesa y queso.","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"Canadiense del Hipersandwich","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/04\/canadiense.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":120,"url":"https:\/\/le-fort.org\/cocina\/sobre-la-idoneidad-de-la-marraqueta-como-pan-de-sandwich\/","url_meta":{"origin":8513,"position":4},"title":"Sobre la idoneidad de la marraqueta como pan de sandwich","author":"Maestro Sanguchero","date":"18 de Abril, 2010","format":false,"excerpt":"Tuvimos que alimentarnos con Pablo. Posteriormente sali\u00f3 al tapete un interesante tema: la idoneidad de la marraqueta como pan de sandwich. Esto, por su corteza dura que puede pinchar el paladar o las enc\u00edas. Es algo que sucede, en mi experiencia m\u00e1s con la baguette que con la marraqueta, y\u2026","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"Mechada italiana en Marraqueta, del Domin\u00f3","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/04\/mechada-italiana-marrqueta-domino.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":11065,"url":"https:\/\/le-fort.org\/cocina\/sandwich-fricandela-frica\/","url_meta":{"origin":8513,"position":5},"title":"Sandwich de Fricandela o Frica","author":"Maestro Sanguchero","date":"26 de Diciembre, 2017","format":false,"excerpt":"\u00bfC\u00f3mo lleg\u00f3 la fricandela desde Dinamarca a Chile? No lo sabemos. Lo que s\u00ed sabemos es que lleg\u00f3 con la suficiente fuerza como para darle nombre a un tipo de pan. Al parecer hoy en d\u00eda el sandwich de fricandela no es tan popular, pero el pan de frica persiste.\u2026","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=8513"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8513\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/8515"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=8513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=8513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=8513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}