Crispy Poached Eggs in Breadcrumb Crust | Autumn Brunch
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Sezamo
O reinterpretare rafinată de brunch românesc: ouă poșate moi învelite într-o crustă aurie și crocantă de pesmet, așezate pe un pat catifelat de smântână rece cu mărar și usturoi. Un contrast irezistibil între exteriorul crocant, gălbenușul cremos și prospețimea sosului tradițional de smântână.
Preparation method
Poaching the Eggs
In a large saucepan, bring 1.5 liters of water to a gentle simmer along with 1 tablespoon of natural apple cider vinegar. Reduce the heat so that the water is barely trembling.
Crack 2 of the eggs individually into a cup. Create a whirlpool in the water with a spoon and gently slide the eggs into the center. Poach for exactly 3 minutes, until the white is completely set and the yolk remains soft and runny.
Remove the poached eggs with a slotted spoon and immediately transfer them to a bowl of ice-cold water to stop the cooking. After 1 minute, carefully place them onto paper towels and pat them gently until completely dry.
Chef's tip
Thoroughly drying the poached eggs on paper towels is essential before breading: if the egg is wet, the flour will not adhere evenly and the crust may come off in the oil.
The oil must be well heated (approx. 180°C) so that the breadcrumbs turn crispy and golden very quickly, without cooking or hardening the yolk inside.
15 min
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