Ingredients
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1
-
2
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-
-
-
-
-
-
-
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-
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Directions
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!!!, 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 only like yolks Have been messing around for years with fried yolks or getting the yolk only from a soft boiled egg This is magic
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Steps
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1
Done
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In Small Pan Bring Water (and Vinegar If Using) to a Soft Boil. |
|
2
Done
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Meanwhile, Toast and Butter (or Otherwise Dress) English Muffin Halves. |
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3
Done
|
Drop Egg Yolks Into Simmering Water and Cook For One Min (or Less) Until Done to Desired Consistancy. |
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4
Done
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Place Yolk on Top of Muffin and Break So That It Can Soak in to the Muffin. |
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5
Done
|
Salt and Pepper to Taste. |
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6
Done
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Devour. |
