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Poached and breaded eggs

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Ingredients for 4 servings:

  • 4 eggs, fresh
  • 1 liter of water
  • 3 tbsp vinegar
  • 1 tbsp flour
  • 1 egg(s), beaten
  • 3 tbsp breadcrumbs
  • salt and pepper
  • 50 ml oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Contrary to the usual procedure, I only heat 1 liter of water with vinegar in a pan. For my purposes, the eggs form better when the water isn’t too deep. Crack the eggs one at a time into a cup and carefully drop them into the hot, but not boiling, water. Let them sit for about 3-4 minutes. Then remove them with a slotted spoon. Drain, season with salt and pepper. Dust with flour, dip in the egg, and then roll in breadcrumbs. Fry in hot oil until golden brown on both sides. This goes very well with potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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