CookEat Recipe
Poached Eggs St Germain
Poached eggs over a creamy green pea purée.
Method
Steps
Step 1
Boil the peas in one quart of water with one teaspoon salt for about 50 minutes, until tender. Drain thoroughly, pound to a pulp and press through a sieve into a saucepan.
Step 2
Add the cream, half an ounce of butter, three saltspoons each of salt and sugar, and two saltspoons white pepper. Stir over heat for three minutes, then spread the purée on a large hot dish.
Step 3
Fill a wide pan with three and a half quarts of water, at least four inches deep with room for six eggs. Bring to a boil and add the vinegar. Wet a plate with one tablespoon cold water. Crack six commercially pasteurized intact shell eggs onto the plate without breaking the yolks. Slide them into the water and poach for about three minutes, continuing until the centres reach 74°C. Lift with a skimmer and trim loose edges.
Step 4
Repeat with the remaining six eggs in the same poaching bath. Arrange all twelve poached eggs over the hot pea purée and serve promptly.
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