Poached Egg Yolks
This decedent adventure reminds me of Mae West's quote "When I'm good, I'm very good, but when I'm bad, I'm better" NOT good for you, but easy, and oh so good!!!
- Ready In:
- 1 English muffin, halved (with your fingers or a fork for more crannies)
- 2 egg yolks
- butter (or condiments of your choice)
- water (with vinegar added if you wish)
- In small pan bring water (and vinegar if using) to a soft boil.
- Meanwhile, toast and butter (or otherwise dress) English muffin halves.
- Drop egg yolks into simmering water and cook for one min (or less) until done to desired consistancy.
- Place yolk on top of muffin and break so that it can soak in to the muffin.
- Salt and pepper to taste.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I always separate the yolks and whites. Most 9ften I cook the whites a feed them to my chickens. I only eat Duck Egg Yolks. I sell chicken eggs. I rarely eat them. I have veen poaching eggs in acidified water for at least 60 years. The vinegar helps coagulate the white. Why are you acidifying the water to poach yolk? I often use egg yolks for sauces. They mix well with prepared mustards, tomato purees such as ketchup and are fabulous when raw broken over a nice rare chopped steak.
I always poach my eggs this way; just enough white to encapsulate the rich golden yolk, with a generous slug of tarragon infused white wine vinegar and a few turns of the sea salt mill added to the water. This dish is even better when the egg is just set and broken over a rasher of smoked dry cured bacon atop the oh so lightly toasted and scantly buttered English muffin. Serve with a lightly grilled, vine fresh, tomato on the side for a piece of breakfast heaven. Substitute coffee for an ice cold beer at weekends.