CookEat Recipe
Parmesan-Fried Poached Eggs
Poached eggs coated in melted butter and Parmesan, then fried until golden.
Method
Steps
Step 1
Bring three quarts of water to a boil with one tablespoon of salt and half a gill of vinegar. Carefully crack in six commercially pasteurized shell eggs and poach for about four minutes, until the whites hold together.
Step 2
Lift the eggs with a skimmer and immediately put them in clean cold water. Poach the remaining six in the same saucepan and cool them in the same way. Neatly trim all twelve, drain on a clean cloth and dry their surfaces thoroughly.
Step 3
Turn each drained egg carefully in melted butter, then in freshly grated Parmesan cheese.
Step 4
Heat canola oil for basket frying in a suitable fryer, following its operating instructions and fill limits. Lower the eggs carefully in suitable batches and fry for about one minute, until the cheese coat is golden.
Step 5
Lift, drain well and sprinkle the separate half teaspoon of salt evenly over the eggs. Arrange on a hot dish, garnish with washed parsley greens and serve promptly.
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