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Bison tartare that was delicious and the best potato chips I've ever tasted. (europe.pub)
submitted 1 day ago* (last edited 1 day ago) by to c/foodporn@lemmy.world
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[–] 3 points 1 day ago (4 children)

Here, it would be mixed with the meat, a bit as when added on top of pastas.

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  • [–] 2 points 23 hours ago* (3 children)

    I've had tartare a couple times (and without the egg it's delicious), and the egg is still one of the defining textures; it's not mixed with anything that makes it not slimy. It just coats the meat, and if that's your thing that's great! It's just not mine.

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  • [–] 2 points 22 hours ago (2 children)

    here usually, the egg is optional... if ordered, it is usually mixed with the meat before eating.

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  • [–] 2 points 22 hours ago* (1 child)

    I understood what you meant, and I've had it prepared both ways - the egg still defines the texture, even when incorporated with the meat prior to eating. Without the egg I find it delicious (though I vastly prefer blue or raw whole steak), but I've never seen it offered that way without a special request. You live in a lucky region, I guess!

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  • [–] 2 points 21 hours ago

    You are right, I live in a region where eating is the aim of living (rather than a need to live). Yet when the meat is fresh enough restaurants usually don't offer egg on top (or as an opt-in thing). I would not ask tartare to a non-specialist restaurant, mostly because my taste is wasted by the habit of quality... so I order the things the restaurant do well rather than my favorit dish. And I don't do tartare myself...

    So, the egg isn't wrong, but I join you to the fact that if the tartare is good without egg, there is no point to add one (raw beef don't miss protein). And if the egg is needed, I would prefere order something else...

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