CookEat Recipe
Poached Eggs Bangalore
Poached eggs on curried fried apple slices, no toast. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0610. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No.106 poached eggs using its poaching method only, skipping toast. Cook egg centres to 74°C for safe modern service; source three-minute poach is only a historical guide. Limites : Milk and flour for dipping, parsley garnish and apple size/finished weight are not quantified.
Method
Steps
Step 1
Cut three apples into four equal slices each. Lightly dip slices in cold milk, roll in flour and fry in butter about three minutes per side. Drain and divide curry over both sides.
Step 2
Use only No106 method1, already selected by these inputs: bring the listed3.3L water (at least four inches deep) to a boil in a wide pan, add the tablespoon vinegar and wet a transfer plate with the tablespoon cold water. Crack SIX eggs onto it without breaking yolks, slide into the pan, poach the three-minute historical guide and extend to74°C, lift with skimmer and trim loose edges. Repeat with the SAME remaining SIX eggs. Omit toast and the alternative method2 salt/preheating water. Verify eggs reach 74°C; set one egg on each of the twelve apple slices, add parsley and serve.
Cooked it? Rate it.
Cooked 0 times