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Eggs
Poached in Cream |
4
- 6 eggs
1 - 2 cups heavy cream
1⁄2 teaspoon dried marjoram
3 green onions, sliced fine
salt
Bring the cream to a boil (use a heavy non-stick pan and enough
cream or the eggs will stick and burn on the bottom)
Add marjoram, and salt to taste.
Boil cream
for about 4-6 minutes until it begins to thicken.
Add eggs and
cover immediately. (Crack eggs into a shallow dish to avoid shell
issues.)
Wait a couple of minutes and throw in half the green onions.
Cover and cook 3 - 4 minutes.
Jiggle the pan or lift up an egg with a slotted spoon to see how
done they are. Don’t peek too often because they need the
steam. If the tops of the eggs don’t seem to be cooking but
the bottoms are set, put the pan under the broiler, and stand there
until the tops set.
When done, lift out eggs onto heated plates, get all the pieces
of egg out and return the sauce to heat, reduce if necessary for
a while and throw in the rest of the green onions. Pour over the
eggs.
Don’t try to cook too many eggs at a time. Four or five works
best. If doing a quantity, make Mousseline Sauce separately, recipe
is in Sauce section and poach the eggs using a steamer or egg poaching
pan.
-Kate
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