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Poached egg with cheese sauce

Ingredients

Adjust Servings:

	2 egg
	water
	to taste salt
	1 tablespoon of cheese sauce
	1/2 tomato
	1 toast

Nutritional information

16 g

Protein

15 g

Fat

19 g

Carbs

275

Calories

Poached egg with cheese sauce

Name: Poached egg with cheese sauce
Total time: 6 min
Yield: 1
Cuisine: French
Ingredients: egg: 2; water; salt: to taste; cheese sauce: 1 tablespoon of; tomato: 1/2; toast: 1

Features:

Cuisine:

French

6 min
Serves 1
Medium

Ingredients

2 egg
water
to taste salt
1 tablespoon of cheese sauce
1/2 tomato
1 toast

Directions

This is a simple and very tasty recipe for poached eggs, in this dish I use cheese sauce, you can see the recipe here.

Steps

Done

PREPARATION

Poached eggs require the freshest eggs possible. This is the main secret of the dish. The white of a not very fresh egg does not hold its shape. A fresh egg contains elastic protein. Therefore, the poached egg turns out beautiful, without any scraps.

1. Crack the egg into a fine sieve or slotted slotted spoon. Wait until the liquid fraction of the protein drains, and pour the egg into a small cup – ideally into a coffee cup.
2. Pour water into a shallow saucepan, salt well and heat until the first signs of boiling so that bubbles just begin to rise from the bottom of the saucepan. The water temperature should be 194 °F (90°С).
3. Carefully raise the edge of the cup to the surface of the water and let the egg slide into the middle of the saucepan. It is very important to lower the cup to the very surface of the water before turning it over. The protein itself will cling around the yolk. You can only use a tablespoon to help the protein form a little.
4. Cook for 3-5 minutes depending on the size of the egg. The protein coagulates and turns from clear to white and elastic, while the yolk remains liquid.
5. Remove the egg with a slotted spoon, let the water drain (you can wet the bottom of the slotted spoon with a napkin) and transfer the egg to a piece of toast. I pre-fried the toast on both sides in olive oil.
6. Cover the egg with cheese sauce, add some fresh or sun-dried tomatoes and serve.

Bon appetit!

Chef Hanna

Homemade carbonara sauce

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6 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Poached egg with cheese sauce

Ingredients

Directions

Steps

PREPARATION

Chef Hanna

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