Chef Beth Fisher and Manager Caroline Glawe from Wise Acre Eatery whip up a St. Patrick's Day treat.
Poached Eggs
6 Eggs
6 C Water
1 T White Vinegar
1 t Salt
1. Bring water, salt and vinegar to a high simmer in a straight sided sauce pan.
2. Crack eggs into 2 bowls (3 per bowl.) Slide one bowl of eggs into simmering water. Cook the three eggs 4-6 minutes until whites look firm. Do not let the eggs stick to the bottom of the pan – scrape them off gently so that they are free floating. Hold first batch of eggs in a pie plate or ovenproof dish while you prepare the second batch of poached eggs.
3. Reheat poached eggs in moderate oven before serving.
TWO
Food Wine Design
Beth Fisher & Caroline Glawe
612.822.7960
twochow@hotmail.com
