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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.

Recipe from the farmer's kitchen

Joachim Knapp

Farmer from farm Ausluger

Ingredients

4 persons

30 MIN.

• For the poached eggs:
• 2 l
  water
• 2 dspn
  vinegar
• 8
  free-range eggs

For the butter sauce:

2

egg yolks

40 ml

white wine

salt, pepper

100 ml

melted butter

Print recipe

www.roterhahn.it

Instructions - Poached egg with whipped butter sauce

• 1.

  Step
  Put 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.
• 2.

  Step
  Season the sauce and keep warm in the oven at 60°C.
• 3.

  Step
  Bring 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.
• 4.

  Step
  Leave the eggs in the water for around 7 minutes and take them out with a slotted spoon. Drizzle with the butter sauce and serve.
•  
  Happy cooking

Joachim Knapp

Farmer from 'Roter Hahn' Quality Products

Ausluger in St. Lorenzen

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