Poached eggs recipe


  • Yield: 4 Servings


For the Black Olive Oil
  • ½ cup pitted black Kalamata olives
  • ¼ cup (2 ounces) olive oil
  • ¼ teaspoon roasted garlic puree
  • ½ teaspoon fresh lemon juice
  • 1 anchovy or ½ teaspoon anchovy paste
  • ½ small shallot
  • 2 tablespoons (1 ounce) ice water
For the Miso Rice Congee
  • 1 cup jasmine or other long-grain rice
  • Approximately 2 ½–3 cups (20–24 ounces) Light Chicken Stock
  • 1 teaspoon yellow miso
  • 1 teaspoon thinly sliced peeled fresh ginger
  • 2 tablespoons (1 ounce) unsalted butter
  • 2 tablespoons ricotta cheese
  • 2 ounces thinly sliced shiitake mushrooms, sautéed in a bit of oil until tender
  • Kosher salt and ground white pepper
  • 4 scallions, limp green tops removed, blanched and cut in 3-inch long pieces
  • 1 tablespoon sesame seeds, toasted
For the Parmesan Froth and Poached Eggs
  • 1 cup (8 ounces) dashi broth
  • 1 teaspoon grated peeled fresh ginger
  • 1 garlic clove
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons (1 ounce) unsalted butter
  • ½ teaspoon soy lecithin
  • 1 ounce grated Parmesan cheese
  • Kosher salt and ground white pepper
  • 1 tablespoon white wine vinegar or white vinegar
  • Kosher salt
  • 4 large eggs
  • Ground white pepper
  • Small mustard leaves, arugula, watercress, or other tangy tender greens and Smoked salt, optional, for the finished dish
How to Make It
    To Prepare the Black Olive Oil
  1. Combine all the ingredients in a blender and process with on-and-off turns to a somewhat coarse consistency. It will be something like a thin tapenade. Transfer the oil to a small bowl and let sit at room temperature if using shortly. Refrigerate it covered if not using within 1 hour.
  2. To Prepare the Congee
  3. Combine the rice, 1 cup of stock, miso, ginger, and butter in a medium saucepan. Cook over medium-low heat, adding approximately ½ cup of stock whenever the previous stock is nearly absorbed. You may not need all of the stock. Stir constantly, until the mixture becomes creamy with very tender grains of rice, 25–30 minutes.
  4. Stir in the ricotta and mushrooms and season with salt and pepper. Sprinkle with scallion batons and sesame seeds. Cover to keep warm.
  5. To Prepare the Parmesan Froth
  6. Combine the dashi, ginger, garlic, and lemon juice in a small saucepan. Bring to a quick boil, then reduce the heat to maintain a gentle simmer and cook for 10 minutes.
  7. Strain the mixture through a fine-mesh sieve into a blender. Add the butter, lecithin, and Parmesan, and puree. Season with salt and pepper.
  8. To Poach the Eggs
  9. Fill a broad saucepan with about 2 inches of water, pour in the vinegar, add a big pinch of salt, and bring to a boil.
  10. Break the eggs into individual ramekins.
  11. Reduce the heat of the salted water to a bare simmer, then slip the eggs into the water. Simmer the eggs gently for 30 seconds, then turn off the heat and cover for 1½–2 minutes.
  12. Remove eggs with a slotted spoon and place each on a separate section of paper towel to drain. Trim any ragged edges off the egg whites and sprinkle with a bit more salt and some pepper.
  13. Putting it all Together
  14. Divide the congee among 4 bowls, and drizzle each with black olive oil. Sprinkle smoked salt over if you wish. Nudge each egg off its paper towel and over a bowl of rice. Spoon the froth over the bowls, scatter a few greens over all, and serve right away.

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