29
Sep
10

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.

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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.

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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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