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Eggs Batelière
Poached eggs coated with finely chopped anchovies, anchovy paste and Parmesan, then fried until golden.
Method
Steps
Step 1
Bring the three quarts of water, quarter gill of vinegar and tablespoon of salt to the boil. Gently poach six of the eggs for about four minutes as a guide, continuing until fully cooked with their centres at 74°C. Lift them into cold water, then poach the remaining six in the same bath to the same fully cooked endpoint before transferring them to cold water.
Step 2
Lift the eggs from the cold water promptly, trim neatly and drain thoroughly on a clean cloth. Proceed directly to coating and frying.
Step 3
Drain and finely chop the twelve whole prepared anchovies from their oil. Mix with the separate teaspoon of ready-to-use anchovy paste and spread the mixture evenly over all twelve eggs. Turn each lightly in the grated Parmesan.
Step 4
Heat refined sunflower oil in a deep fryer to 180°C. Lower in the coated eggs carefully and fry for about one minute as a guide until golden. Control the heat so the cheese does not scorch, and continue as needed until the egg centres are fully cooked and reach 74°C.
Step 5
Lift out and drain well, arrange on a napkin-lined dish, garnish with the six lemon quarters and serve promptly.
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