CookEat Recipe
Fried Eggs with Tarragon Butter
Twelve fried eggs finished with very finely chopped tarragon and browned butter sharpened with tarragon vinegar.
Method
Steps
Step 1
Heat a conventional oven to 200°C. For one of six batches, thoroughly heat half a teaspoon of the frying butter in a small oven-safe frying pan. Carefully crack in two eggs and season with half a saltspoon of salt and one-third of a saltspoon of white pepper.
Step 2
Fry on the hob for about 2 minutes, then transfer to the hot oven for about 1 minute. Continue as needed until whites and yolks are set and egg centres reach 74°C. Carefully slide onto a large hot dish and keep at 60°C or hotter.
Step 3
Repeat five more times, using all twelve eggs, three teaspoons of frying butter, three saltspoons of salt and two saltspoons of white pepper across the six batches. Two small pans may be used at a time. When all the eggs are on the dish, sprinkle the teaspoon of very finely chopped fresh tarragon evenly over them.
Step 4
Heat the separate ounce of butter in a small frying pan, tossing until nicely brown without burning. Add the tablespoon of tarragon vinegar, mix lightly and immediately pour this finish evenly over all the eggs. Serve promptly.
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