Ingredientes para Poached Eggs New Orleans
- 3 large egg yolks
- 2 tablespoons lemon juice
- Clarified Butter
- Tabasco Sauce
- 1/2 teaspoon salt
- White Pepper
- Pinch of cayenne pepper
- 1/2 cup finely chopped, cooked and drained tomatoes (about 1 medium tomato)
- White Vinegar
- 4 large eggs
- Black Pepper
- Bread
- Fresh parsley, chopped (for garnish)
- Green onions, chopped (for garnish)
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Como fazer Poached Eggs New Orleans
- **Prepare the Choron Sauce:**
- In a heatproof bowl, whisk together 3 large egg yolks with 1 tablespoon lemon juice until pale and thickened.
- Place the bowl over a saucepan of barely simmering water (a double boiler is ideal). Whisk constantly until the mixture is warm but not hot (around 140°F/60°C).
- Gradually whisk in 1 cup (2 sticks) of unsalted butter, a few tablespoons at a time, until fully incorporated and emulsified. The sauce should thicken.
- Continue whisking over the simmering water until the sauce coats the back of a spoon.
- Remove from heat. Stir in 1 teaspoon lemon juice, 2-3 dashes Tabasco sauce, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and a pinch of cayenne pepper. Adjust seasoning to taste.
- Gently fold in 1/2 cup of finely chopped, well-drained, cooked tomatoes (about 1 medium tomato).
- **Poach the Eggs:**
- In a shallow saucepan, bring 2 inches of water and 1 tablespoon white vinegar to a gentle simmer over medium heat.
- Crack each egg individually into a small ramekin or bowl.
- Gently swirl the simmering water to create a vortex. Carefully slip the egg into the center of the vortex.
- Poach for 3 minutes for very soft yolks, or 5 minutes for firmer yolks.
- Remove eggs with a slotted spoon and gently pat dry with paper towels.
- Season poached eggs with salt and pepper.
- **Assemble and Serve:**
- Place poached eggs on toasted bread.
- Generously spoon Choron sauce over the eggs.
- Garnish with fresh parsley and green onions. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
16g
Fat
121g
Carbs
6g
