Text 23175, 114 rader
Skriven 2009-04-11 06:43:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: egg etc.
====================
-=> DAVE SACERDOTE wrote to MICHAEL LOO <=-

 ML> The preciously named bacon and eggs was Berkshire pork belly
 ML> with a fried poached egg atop onion jam. I guess the problem
 ML> was of pulling punches. The crispy poached egg was a fun
 ML> conceit, but the yolk was almost solid, depriving the dish
 ML> of some of the richness I'd hoped for.

 DS> I gave the idea of fried poached eggs more thought than I
 DS> perhaps should have, but I agree with the "fun conceit"
 DS> part and I really love eggs, so there you go.

 DS> I think that could be made to work if one was
 DS> careful to give one's undivided attention to the egg.  A
 DS> spare 3-minute poach - just enough to set the white and
 DS> film the yolk - followed with a fast plunge into cold water
 DS> to stop the yolk from cooking, then a quick shake to shed
 DS> excess water, and then an immediate drop into the Fry-O-Lator
 DS> to crisp up the egg.

 DS> That kind of quick, immediate step-to-step is probably the
 DS> only way to keep the yolk from being overdone, and even
 DS> then, I suspect the yolk would be less than ideally runny.

I was putting recipes in format to import into Meal Monster the other day when
I ran across this one ... looked really nice - so long as someone else made it
for me.   Bv)=

--MM

      Title: Deep-Fried Poached Eggs w/Creamed Spinach & Serrano Ham
 Categories: Eggs, Pork, Greens, Breads
      Yield: 4

     1 cup heavy cream
     1/2 cup plus 2 teaspoons all-purpose flour
     2 tablespoons finely chopped shallot
     1 tablespoon unsalted butter
     10 oz pkg frozen chopped spinach; thawed, squeezed dry
     1/8 teaspoon fresh grated nutmeg
     1/8 teaspoon salt
     1/2 teaspoon black pepper
     1 1/2 cups coarse fresh bread crumbs
     4 poached large eggs
     3 oz thin sliced serrano ham or prosciutto
     8 cups vegetable oil
     1 large egg; lightly beaten w/1/4 ts water

Special equipment:  a deep-fat thermometer

A crisp bread coating and savory serrano ham put a new spin on Eggs
Florentine.

Whisk together cream and 2 teaspoons flour in a small bowl until just
combined.

Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately
low heat, stirring occasionally, until shallot is softened, about 3
minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper
and cook, stirring constantly, until excess liquid is evaporated, about
2 minutes. Stir cream mixture, then add to spinach and cook, stirring
occasionally, until cream is slightly thickened, about 2 minutes. Remove
from heat.

Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper
in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set
aside for dredging.

Gently blot any water from top of poached eggs with paper towels, then
sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to
beaten egg, spooning to coat completely, then transfer with a slotted
spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and
transfer to a plate. Repeat with remaining poached eggs, 1 at a time.

Cut sliced ham crosswise into 1/4-inch-wide strips.

Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2
inches deep) over high heat until deep-fat thermometer registers 375°F.
Fry ham in oil, stirring occasionally with a clean slotted spoon to
separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper
towels to drain.

Return frying oil to 375°F.

Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until
golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to
drain. Repeat with remaining 2 eggs.

Reheat spinach over low heat, stirring constantly and adding more cream
or water to loosen mixture if necessary, about 1 minute.

Divide creamed spinach among 4 plates, then top with poached eggs and
ham.

Cooks’ note: The eggs in this recipe will not be fully cooked, which may
be of concern if salmonella is a problem in your area.

Recipe By Paul Grimes 

December 2006 | Gourmet

Serves 4

MM Format by Dave Drum - 09 April 2009

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