Pawaru-Grahmata

№ 13VIII. nodaļa

Suduši pauti

Poached eggs, with fried, scrambled, asparagus and mustard eggs

  • Serves 4
  • 10–30 minutes each
  • Melnraksts · vēl nav izmēģināts

1796Sudduschi pauti.

Modernizētslpp. 320–322 · PDF 334–336
4 porcijas

The book gives 12 or 15 eggs for the eggs with asparagus and a couple of spoons of mustard for the mustard eggs; the other amounts are ours.

Method

14 soļi

Poached eggs

  1. Fill a wide, shallow pan with water 4–5 cm deep (the book's two or three fingers) and bring it to the boil. Add the vinegar and turn the heat down so the water barely simmers (about 90 °C).
  2. Crack each egg into a cup and slide it into the water, side by side with a gap between each, so they don't run together. Poach 4 at a time in a 24 cm pan.
  3. Poach for 3–4 minutes, until the whites are set and the yolks still soft.
  4. Lift them out carefully with a slotted spoon into a bowl of cold water, which stops the cooking. Trim any ragged edges.
  5. Serve in hot soup or broth, or reheat them for 30 seconds in hot water, drain and serve on a warm dish with melted butter poured over.

Fried eggs

  1. Melt the butter in a frying pan over medium heat until it foams. Crack in the eggs one at a time. It doesn't matter if the whites run together; just keep the yolks whole and round.
  2. Cook for 3–4 minutes, spooning the butter over, until the whites are set.

Scrambled eggs

  1. Melt the butter in a small pan over low heat. Crack in the eggs, add a pinch of salt and stir constantly for 3–4 minutes, until softly set.
  2. Stir in the herbs. Serve on the toast, or with the fried sausage or ham.

Eggs with asparagus

  1. Snap off the woody ends of the asparagus (peel white asparagus) and cut it into 3 cm pieces. Boil in salted water for 3–4 minutes and drain very well. If you like, fry the pieces in a little of the butter for 2 minutes first.
  2. Beat the eggs with a pinch of salt and mix in the asparagus.
  3. Melt the butter in a pan over low heat, pour in the eggs and stir constantly until just set, 3–4 minutes.

Eggs with mustard sauce

  1. Boil the eggs for 9–10 minutes, cool them in cold water, peel and halve lengthwise. Lay them cut side up in a warm dish.
  2. Heat the butter in a small pan until it bubbles, then whisk in the mustard, wine and sugar. Simmer for 1 minute and pour over the eggs.

Notes

What the book says vs. what we added

the book describes eggs poached in shallow boiling water with a little wine vinegar, side by side and not touching, lifted out with a skimmer into cold water and served in soups or with butter poured over, cooked only until the white is firm and holds the yolk. In the same paragraph it names four more dishes, each printed in bold in the running text. *Vēršu acis* ("ox eyes") or *spieģeļu pauti* ("mirror eggs") are eggs cracked into boiling butter in a dish or pan over the coals, keeping the yolks whole and round. *Rīreije* is scrambled eggs stirred in butter, finished with chopped green onion or parsley and served on rounds of white bread, or with sausages or thin slices of ham fried in butter first. *Pauti ar skostiņiem* is boiled asparagus pieces stirred with 12 or 15 eggs in butter. *Pauti ar sinepēm* is hard-boiled eggs halved lengthwise, with butter, a couple of spoons of mustard, wine and sugar poured over. The salt, the amounts, times and temperatures are ours.

Names

vēršu acis and spieģeļu pauti translate the German Ochsenaugen and Spiegeleier; rīreije is German Rührei.

Suduši

"poached". The past participle with d isn't found in the dictionaries; we keep it as printed.

Asparagus

skostiņi are probably asparagus, and this dish fits: asparagus scrambled with eggs is a classic German pairing.

Scaling

the book's 12 or 15 eggs with asparagus are for a large table; 8 serve 4.

Egg safety

soft-yolked poached and fried eggs carry a small risk of salmonella. For pregnant women, small children, older people and anyone with weak immunity, cook them until the yolk starts to thicken (about 70 °C), or use pasteurised eggs or eggs from vaccinated flocks (in the UK, those with the British Lion mark). Very fresh eggs poach best, because the white holds together.

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