Butter Crumbed Eggs
Adding a little crunch to your morning poach
1 ×
2 Eggs, poached
5 parts Water
1 part Vinegar
Egg wash
Ice Bath
Breadcrumbs
Butter
Instructions:
- Mix water and vinegar, and bring to a simmer.
- Gently crack eggs into the water and cook until whites are firm and remove (about 3 minutes.).
- Place in ice bath to cool and to stop the cooking process.
- Carefully pick up eggs, dip in egg wash and roll in breadcrumbs. Do this 2 times to create a thick crust.
- Heat butter and then place eggs in pan. Fry eggs until they until golden brown, then flip, and brown on other side.
