Poached Eggs with Sour Cream and Telemea | Traditional Brunch
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Sezamo
O reinterpretare rustică și reconfortantă a micului dejun românesc: ouă poșate cu gălbenuș moale așezate pe o cremă fină de smântână fermentată și telemea de vacă, stropite cu unt rumenit cu boia și presărate cu mărar proaspăt.
Ingredients
Preparation method
Preparing the Sour Cream and Telemea Base
Crush the garlic clove and mix it in a bowl with the sour cream, a pinch of sea salt, and the cow's milk telemea finely crumbled with a fork.
Divide the sour cream and telemea mixture between two deep plates or shallow bowls, spreading it evenly with a spoon at room temperature.
Poaching the Eggs
Bring a pot of water (about 1 liter) to a boil. When it starts boiling over medium heat, add the 2 tablespoons of natural apple cider vinegar and reduce the heat to low, so that the water is barely simmering.
Chef's tip
For a picture-perfect poached egg, use the freshest eggs possible; their whites are firmer and will hold together tightly around the yolk without dispersing in the water.
You can replace part of the cow's milk telemea with sheep's milk telemea or burduf cheese if you prefer a more intense, rustic flavor.
15 min
Under an hour
