A delicious starter or lunch that will surely impress your guests. The dish requires some technique, but can be made in an incredibly short time.
Recipe for fried and poached egg
A delicious appetizer or lunch that is sure to impress your guests. The dish requires a bit of technique, but can be made in an incredibly short time.
Butter-fried rye bread with deep-fried and poached egg, spinach, and pickled red onions.
Servings: persons
Fried and Poached Egg
A delicious starter or lunch that will surely impress your guests. The dish requires some technique, but can be made in an incredibly short time.
Equipment
- 1 Pot
- 1 Deep fryer
Ingredients
Poached egg
- 2 pcs. Egg
- 7.5 gram Vinegar
- 2 l Water
- Ice Cubes
Deep fried poached egg
- 2 l Oil neutral in taste
- 100 gram Grate can be replaced with panko
- 52 gram Wheat Flour
- 1 pcs. Egg whisked
- Flake Salt
Sautéed spinach
- 15 gram Butter can be replaced with oil
- 2 handfuls Spinach
- 1 pcs. Onion small
- 1 clove Garlic small
- Salt and Pepper
Sides
- 2 slices Rye Bread
- 25 gram Butter
- Pickled red onions can be omitted
Instructions
Poached Egg
- Crack your egg into a small bowl or glass so you can easily plop it into the water.
- Fill a liter of water in a pot and bring it to a boil.
- Add 3 tbsp. vinegar. Reduce the heat so the water is just below boiling.
- Stir vigorously in the water with a whisk to create a whirlpool in the center.
- Carefully pour the egg into the center of the whirlpool without stirring.
- Let the pot stand while the water swirls, and the egg white gathers around the yolk.
- The egg should remain in the pot for about 2-3 minutes. The white should be firm and the yolk runny.
- Carefully lift the egg out with a slotted spoon and place it in a bowl of ice water. This is to stop the cooking process.
- Let the egg sit in the water for 5-10 minutes.
Fried Poached Egg
- Heat the oil to 180 degrees Celsius (356 degrees Fahrenheit).
- Put the flour on a plate.
- Crack an egg into a plate and whisk it.
- Place the breadcrumbs on a plate.
- Carefully lift the poached egg out of the ice water and pat it dry with a clean tea towel or kitchen paper.
- Coat the poached egg first in the flour (on both sides), then the whisked egg on both sides, and finally in the breadcrumbs on both sides.
- Carefully place the egg into the oil and repeat the process with the other egg.
- The eggs should come out of the oil as soon as the coating has taken color, which takes about 1-2 minutes. It is cooked, and overcooking in the deep fryer will ruin the whole experience.
- Lift the eggs out of the oil, sprinkle with flaky salt on top, and serve immediately.
Sautéed Spinach
- Rinse the spinach and place it on a clean tea towel to remove most of the moisture.
- Finely chop the onion and garlic.
- Turn on the pan to medium-high heat (9 out of 14 on my stove).
- Add butter to the pan and let it melt and begin to sizzle a bit.
- Add the onion and garlic to the pan and cook for 2-3 minutes. It shouldn't take color; it should become "translucent"/clear.
- Add the spinach and let it simmer for a couple of minutes.
- Season with salt and pepper.
Side Dish
- Cut 2 slices of rye bread.
- Turn the pan to high heat (11 out of 14 on my stove) and add butter to the pan.
- When the butter is melted and sizzling, add the slices of rye bread.
- Flip them after about 2 minutes and fry on the other side.
- The bread is now ready to serve.
Serving
- Place the rye bread on a plate and add the spinach mixture on top.
- Add pickled red onions or possibly a chili mayonnaise.
- Place the eggs on top and serve immediately.