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–+ servings
Servings: 2 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.
Author: Per Asmussen
Course: Lunch, Starter
Cuisine: Danish
Keyword: Egg, Lunch, poaching, rye bread, Starter
Metric - US Customary

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.