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Poached egg with whipped butter sauce
Poached egg with butter sauce
When poaching, the egg is gently placed in boiling water. Served with butter sauce and crispy bread, it makes a nice change.
Joachim Knapp
Farmer from farm Ausluger
Ingredients
4 persons
30 MIN.
- For the poached eggs:
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2 lwater
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2 dspnvinegar
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8free-range eggs
2
egg yolks
40
ml
white wine
salt, pepper
100
ml
melted butter
Instructions - Poached egg with whipped butter sauce
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1.StepPut egg yoke in a steel bowl with the white wine and some herbs and beat until frothy over the bain marie. Then add the butter while stirring constantly.
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2.StepSeason the sauce and keep warm in the oven at 60°C.
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3.StepBring the water with the vinegar to the boil in a pan and make circular movements in the water with a whisk. Gently slide the eggs into the whirling, boiling water.
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4.StepLeave the eggs in the water for around 7 minutes and take them out with a slotted spoon. Drizzle with the butter sauce and serve.
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Happy cooking