Ingredients
-
-
2
-
2
-
6
-
1/2
-
1
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Poached Eggs New Orleans,Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Barnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525,These were so YUMMY. used Franks Hot sauce instead of tabasco. I didn’t clarify the butter and my egg yolk was cold but the sauce still turned out wonderfully. I just started poaching my eggs using the shallow pan method about 3 weeks ago and what a difference compared to using a deeper pot . They turn out so much better. Made for T.Y.M Tag
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Steps
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1
Done
|
Choron Sauce: in a Heatproof Bowl Whisk Egg Yolks With 1 Tablespoon of the Lemon Juice Until Thick and Pale. Set Bowl Over a Pan of Barely Simmering Water, Stirring Constantly, Until Warm but not Hot. |
|
2
Done
|
Stir in Butter, a Few Tablespoons at a Time, Until All Butter Is Incorporated. Cook, Stirring, Until Sauce Thickens Enough to Lightly Coat Back of a Spoon. |
|
3
Done
|
Remove from Heat and Stir in Remaining Lemon Juice, Tabasco, Salt, Pepper and Cayenne, to Taste. Fold in Tomatoes. Makes About 2 Cups. |
|
4
Done
|
Poaching Eggs: 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. |
|
5
Done
|
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. |
|
6
Done
|
Using a Slotted Spoon, Scoop Out Eggs and Place Onto Toast (which Is on Warmed Plates). If Necessary, Gently Pat Eggs Dry With Paper Towels. |
|
7
Done
|
Season With Salt and Pepper. Spoon Several Spoonfuls Choron Sauce Over Eggs and Decorate With Parsley and Green Onions. |
