cooking it straight

I made nid de lentilles a l’echalotte et son petits aux lardons with minimal substitutions for the first time last night. (I added a little duck fat because the pancetta I used didn’t yield much fat.) It was warm enough out that I was happy to serve the dish–poached egg included–at room temperature.


It was also my first time poaching eggs, which didn’t turn out to be that hard. Heat your oven to 150F with a shallow dish of water in it. Let that go until the water starts to get bubbles on the bottom. Heat 2-3 inches of water and a little vinegar on the stovetop until nearly simmering. Slip the eggs into the water and let them not-quite-simmer until the whites are set. (They won’t float as high as you might expect; don’t worry.) Move them into dish in the oven for 15 minutes after that. Drain with a slotted spoon and blot gently on a dish towel. You can cut off the ragged edges if you like, and you can chill them in a bowl of cold water, too, if that’s what you’re going for.

1 Response to “cooking it straight”

  1. September 30, 2010 at 04:21

    Lentils with a bit of duck fat and a poached egg on top sounds like my idea of a perfect meal!

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