New Orleans Eggs Recipe - Cooking Index
New Orleans Eggs Recipe - Cooking Index
| 1/4 cup | 59ml | White vinegar |
| 4 cups | 792g / 27oz | Eggs (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 474ml | Choron Sauce - see * Note |
| 2 tablespoons | 30ml | Chopped parsley |
| 2 tablespoons | 30ml | Chopped green onion |
| 8 | Grit Cakes - see * Note |
* Note: See the "Choron Sauce" and "Grit Cakes" recipes which are included in this collection.
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.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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