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Poached eggs are cooked by gentle simmering completely submerged in water containing a little vinegar. Alternatively, they can be cooked in a special pan with indentations for each egg, which works by steaming on the bain-marie system. Eggs en cocotte are cooked by breaking each egg into an individual oven-to-table porcelain dish placed in a pan of hot water, covered with a lid.

Poached Egg - Oeuf Poché

1. Bring a shallow pan of water to the boil, add 1 part vinegar to 10 parts water, then let it simmer gently. 2. Crack the eggs into the water one at a time, allowing one second between each; the white should envelop the yolk. 3. Poach for about four minutes and when the white is firm but not hard, remove from the water with a perforated spoon. 4. Trim off the loose edges and place on the prepared dish or plate; if for future use or for serving cold, keep them in a basin of cold water in a refrigerator.

Notes

1. Use a shallow pan of sufficient size three-quarters full of water so that there is ample room for the eggs to remain apart. 2. If poaching is done in batches the water may be used several times over.

Poached Egg with Asparagus (Oeuf Poché Argenteuil)

Half fill tartlets with hot, diced asparagus tips; place a poached egg on top, coat with Sauce Supreme and garnish with a tiny bouquet of asparagus tips.

Poached Egg Benedictine (Oeuf Poché Bénédictine)

Place a poached egg on a toasted, buttered muffin or slice of toast covered with a warmed slice of ox tongue; coat with Sauce Hollandaise and decorate with a slice of truffle.

Poached Egg with Chicken (Oeuf Poché à la Reine)

Place a poached egg on some finely diced breast of chicken lightly bound with Sauce Supreme and coat with the same sauce.

Poached Egg Mornay (Oeuf Poché Mornay)

Place a little Mornay Sauce in the bottom of an egg dish, place a poached egg on top, then coat with the same sauce; sprinkle with grated Parmesan cheese and melted butter and glaze under a salamander grill.

Poached Egg Washington (Oeuf Poché Washington)

Place a poached egg on hot sweetcorn kernels previously heated in a little butter and coat with Cream Sauce.

Poached Egg with Spinach (Oeuf Poché Florentine)

Place a poached egg on a bed of leaf spinach heated in butter and seasoned with salt and pepper from the mill. Coat with Sauce Mornay, sprinkle with grated Parmesan cheese and melted butter and glaze under a salamander grill.

8.5

1 comments Poached egg and ham salad posted by Jonathan Hopper @ 08:35AM, 8/28/07 1, arange lettuce leaves and and a touch of ground coriander onto your serving plate 2, cut (thinly) the ham into stips and spinkle them over the lettuce and ground coriander 3, bring a saucepan of salted water to boil and add 100ml of white malt vineger 4, swirl the water then add an egg and gently stir at the side of the pan to ensure that the egg doesnt break (repeat X2) 5, add the eggs to the dish add season with ground black peppercorns to taste. serve at once Heading: Comments: Name:

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