Pawaru-Grahmata

№ 15VIII. nodaļa

Pauti ar skābu sulu

Poached eggs in sweet-sour sauce

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pauti ar skahbu sullu.

Modernizētslpp. 323 · PDF 337
4 porcijas

The book gives 4 or 6 egg yolks for the sauce and, in the second version, 5 eggs; it gives no other quantities. The amounts below are ours.

Method

5 soļi
  1. Bring a wide pan of water to a bare simmer with 1 tbsp vinegar. Crack each egg into a cup and slide it into the water. Poach 4 at a time for 3 minutes, until the whites are set and the yolks still soft.
  2. Lift the eggs out with a slotted spoon into a bowl of warm (not cold) water, so they stop cooking but stay warm (the book uses cold water; see Notes). Poach the rest the same way.
  3. For the sauce, melt the butter in a small heavy pan over low heat and stir in the flour. Take the pan off the heat and whisk in the yolks, vinegar, water and sugar.
  4. Put it back over low heat and whisk all the time until the sauce thickens and coats the back of a spoon, 3–5 minutes (about 75 °C). Don't let it boil, or the yolks will curdle. Taste: it should be clearly sour and lightly sweet.
  5. Drain the eggs, pat them dry with kitchen paper and lay them in a warm dish. Pour the sauce over and serve straight away, with toast or white bread.

Notes

What the book says vs. what we added

eggs cracked into boiling water, taken out once they have boiled up, and put in cold water so they don't get too hard; a sauce of butter, a little flour, 4 or 6 yolks, wine vinegar and sugar, stirred until thick and poured over the eggs. The water in the sauce, the vinegar in the poaching water and all the amounts are ours. The book cools the eggs in cold water; we use warm water, so they aren't cold when the sauce goes on.

Variation (the book's "another way"): poach the eggs one after another in a wide pan so they don't run together, and keep them warm in a pewter dish over low embers (a warm oven at 60 °C does the same). Meanwhile simmer 100 ml white wine vinegar and 150 ml water with 2 strips of lemon peel, a pinch of salt, 30 g butter, 40 g dried currants (plumped in hot water first) and 30 g blanched almonds, finely chopped. Take out the lemon peel, whisk the hot liquid gradually into 5 beaten eggs (or 2 eggs for a half quantity), and stir over low heat, without boiling, until it thickens. Pour it over the eggs.

Safety

the yolks of poached eggs stay soft. For anyone pregnant, very young, elderly or unwell, poach them for 4–5 minutes until the yolks are firm. The sauce must thicken properly (75 °C) to cook its yolks.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt