(mentioned in the entry for Poached Eggs p. 212-3)
?? cups meat or vegetable stock
Salt and pepper
6 fresh eggs, like, only days old
1 loaf Wonder Bread or other country-style crusty bread
Butter (optional)
- Put the stock in a small pot and bring to just before a boil. Reduce the temperature to maintain it at a slow simmer.
- Put some thick slices of bread to toast to get them dry.
- Into a small bowl crack an egg, create a vortex in the slowly simmering stock and, whites first, slowly slide the egg into the centre. Cook for about 3 minutes for soft yolks (and how else would a sensible person want their poached egg, anyway?). Scoop out with a slotted spoon and place on top of the dry toast, spooning some broth over it.
- NOTE: is this better with the broth served separately OR spooned over the bread, a little like Soupe à l'oignon?
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