Wednesday, January 26, 2011

Poached Eggs with Lemon & Basil Veal

It's rumored that there are 100 ways to cook an egg, and the folds in a chef's hat let you know how many he/she has become proficient in.  No idea about the hat, but there are a vast array of preparations for an egg, so if you're sick of scrambled, humdrum hardboiled, or over over-easy, here's one more way to get that ooey gooey yolk all over your plate.

You don't need a fancy pan to poach eggs, just a saute pan that can hold about 3 inches of simmering water.  Add a couple tablespoons of vinegar to the water, this will help keep the whites 'corralled' in the water.  I'm sure you'll try it without the vinegar first, but trust me, it makes a big difference.  As the water simmers, slide the egg into the pan gently and use a slotted spoon to lift out as soon as the whites are set (3-4 minutes, depending on how well done you like them).

Brown ground veal with lemon zest, salt & pepper in a pan, add basil when veal is done and give it a quick toss.  Serve with a poached egg topped with lemon zest and fresh cracked pepper. 

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