Poched egg : The soft-boiled egg is a œuf cookedwater boiling in his shell, longer than a boiled egg and less than a Hard egg, so that the yellow or, thick, but still flowing. The duration of baking to obtain it varies depending on the initial temperature of the œuf (if he is temperature ambient or comes from fridge) but also the altitude (in fact the atmospheric pressure, which varies the temperature of'water boiling) and of course size but a basis starting point is plunge thewater in thewater boiling during 5 minutes and 30th seconds and then immediately stop the baking in it plunging into a sufficient quantity bywater enough Cold.
All recipes. of soft-boiled eggs are applicable to poached eggs.
Some classic preparations for soft-boiled eggs:
- Soft-boiled eggs Bernis : on a crisp puff garnished with mousse de volaille and pointes byasparagus green, all tablecloth de Supreme Sauce.
– Aladin soft-boiled eggs: on one timpani de rice saffron, dice p, onion chopped all topped with a tomato sauce fresh.
– Amélie soft-boiled eggs: on one crisp puff pastry topped with morels , crème fraîche and mirepoix de vegetable deglazed au Madeira.
– Soft-boiled eggs Brillat Savarin : on a timpani de morels garnished withasparagus, all topped with a sauce to sherry.
– Brimont soft-boiled eggs: on a crispy crust puff pastry with champignons topped with a velvety de volaille , crème fraîche et Madeira, truffle blade.
– Lenten soft-boiled eggs: on one stew de ris bylamb or veal and backgroundartichokes steamed, champignons et blades de scams, all topped with scarlet tongue cut into sawtooth shapes.
– Scottish-style soft-boiled eggs: on one crisp puff pastry topped with a mash potatoes de Salmon containing parts de Salmon added de béchamel sauce, all topped with a cocktail sauce.
– Soft-boiled eggs Florentine style : on a bed de shoots byspinach steamed, all tablecloth by Mornay sauce et gratin , salamander.
– Soft-boiled egg foam : on a crisp puff, the egg is topped with a foam de foie gras and encrusted with shards of scams.
– Soft-boiled eggs at the Provencal : on a fondue de tomato withgarlic, slices ofEggplant or zucchini goldenolive oil, the soft-boiled eggs are presented in half atomato steamed.
