Poached and deep-fried egg
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Ingredients
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As needed: |
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fresh free-range eggs, size S |
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As needed: |
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panko |
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As needed: |
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egg whites |
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As needed: |
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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.