This is one of the dishes that are easy to prepare and taste great and fast thanks to first-class ingredients. The eggs should be as fresh as possible, the real saffron rice and the natural.
Poached eggs - whose middle name eggs lost at Max and Moritz once triggered a fit of laughter - are eggs that are cooked in shell in simmering water. You hit single in a ladle and then lets it slide carefully into boiling water, which contains some vinegar (3 tablespoons in a liter of water). The vinegar causes a rapid coagulation of protein. After 3-4 minutes, take out the eggs, put them to drain on paper towels and cut if necessary, irregular edges. The egg white should be firm and wrap the wax soft yolk.
That sounds to be easier than it is in its infancy. In my first experiments, the eggs looked disastrous from frayed. But this is where the exercise, the champion. Meanwhile, I've pretty well under control. It is also necessary, the eggs in the pan and cook until soft wax (4 min), then peel them and put them in the saffron sauce.
Poached eggs are part of several classic dishes: Poached eggs on puff pastry with roasted foie gras Rossini discs, Madeira and truffle sauce or Eggs Benedict on muffins with bacon and Hollandaise sauce, etc. Even with dill or chives sauce blend it well.
I opted for a saffron sauce, because I had brought fresh, own saffron from Spain.
To take maximum advantage of the valuable spice, I have the dry saffron threads with a few grains of salt in a mortar and pulverize finely given only at the end in the sauce.
prefer poached eggs at me as small specimens. They can be handled easily. I flatter myself, at least.
Poached eggs in saffron sauce
per person 2-3 eggs 3 tablespoons vinegar
1 liter of water a note
saffron threads 1 1 shallot butter
1-2 tablespoons flour
about 1 / 2 l vegetable or chicken stock
1 cup whipping cream
Shallot Peel and finely chop. Heat the vegetable stock. Melt butter in a saucepan. Shallots in the hot butter sauté 2 minutes. Stir in flour with a whisk. Add with constant stirring, gradually the hot vegetable stock. Mix well, so there are no lumps. Simmer over low heat for about 15 minutes. Now add the cream and still cook a little. Meanwhile, the saffron
grind in a mortar with some salt finely. To give the sauce. Season with salt and white pepper.
water with vinegar to a boil. Break the eggs into a single scoop and slide into the boiling water . Let While rotating the scoop anything. If necessary with a little nudge the egg white wrap around the yolk.
Depending on the size of the eggs may take about 3-4 minutes. Remove with a slotted spoon. Drain on paper towels.
The poached eggs with saffron sauce and cooked brown rice grain and serve. To this end there was still corn salad with a vinaigrette of lemon juice, cold pressed sunflower oil and a touch of garlic.
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