New Orleans Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: white vinegar,
4 large: eggs,
Directions:
: Salt and pepper
2 c Choron Sauce -- (see next
: recipe)
2 TB chopped parsley
2 TB chopped green onion
8 Grit cakes -- (see next
: recipe)
In a shallow saucepan or skillet bring 2 inches cold water and
vinegar to a boil over medium heat. Reduce heat until water simmers
gently. Break eggs, one at a time, into a ramekin or coffee cup;
holding ramekin as close as possible to water, gently slip egg into
water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for
medium-soft. Using a slotted spoon, scoop out eggs onto warmed
plates. If necessary, gently pat dry with paper towels. Season with
salt and pepper.
Spoon several spoonfuls Choron sauce over eggs and decorate with
parsley and green onions. Serve with grit cakes.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE031
From: Rowaan Date: Wed, 16 Oct 1996 00:01:07
~0400
Source from luhu.jp
2 c Choron Sauce -- (see next
: recipe)
2 TB chopped parsley
2 TB chopped green onion
8 Grit cakes -- (see next
: recipe)
In a shallow saucepan or skillet bring 2 inches cold water and
vinegar to a boil over medium heat. Reduce heat until water simmers
gently. Break eggs, one at a time, into a ramekin or coffee cup;
holding ramekin as close as possible to water, gently slip egg into
water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for
medium-soft. Using a slotted spoon, scoop out eggs onto warmed
plates. If necessary, gently pat dry with paper towels. Season with
salt and pepper.
Spoon several spoonfuls Choron sauce over eggs and decorate with
parsley and green onions. Serve with grit cakes.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE031
From: Rowaan
~0400
Source from luhu.jp