Poached eggs and Croûte

17 March 2011

Poaching Eggs

I learned the traditional french way to poach eggs. First you need to add water to a   relatively deep pan and fill it ¾ full. When the egg is dropped in it must be able to completely submerge in the water. When the water reach boiling point you must turn down the heat to let it simmer gently. Add vinegar to the water and taste it so that it is not to sour. Stir the water with the back of a spoon so that the water starts to swirl. Break the egg into the water and gently move it around while it is cooking. Leave it for 2 to 3 minutes and test the egg by cutting a piece of the white to see that it is cooked through. Cut off any stringy bits for a good presentation.

Croûte

I learned how to make a crust for a base of my poached eggs. Cooked potatoes where used and mashed up in a robocop. To this mustard seeds, Dijon mustard, salt, pepper (black and white), nutmeg, breadcrumbs, lemon and herb sauce (or lemon juice can be used), garlic, flour and eggs where added and mixed to taste. This mixture was then piped onto an enamel tray lined with silicone paper. It was baked in the oven until golden brown.