Gastronomixs

Poached and deep-fried egg

Poached and deep-fried egg

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Ingredients

As needed:

 

fresh free-range eggs, size S

As needed:

 

panko

As needed:

 

egg whites

As needed:

 

flour

Preparation method

  • Boil a pan of water with salt and vinegar at high heat, transferring it to a low heat source as soon as it boils.
  • Stir with a wooden spoon to create a vortex.
  • Break the egg into a cup.
  • Once a good vortex has formed at the centre of the pan place the egg in its centre.
  • Leave for 3 minutes, ensuring that the water does not start to boil again.
  • Remove the egg carefully using a skimmer and pat dry carefully with a paper towel.
  • Carefully dredge with flour, egg white and panko (in succession).
  • Deep-fry at 170⁰C for 2 minutes.

Serving suggestions

  • As part of a salad.
  • As part of a composition e.g. with smoked salmon, aspargus and potato. 
  • With classic dishes of asparagus and ham.

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