- 10
Ingredients
- For the poached eggs:
- 10 quails' eggs
- 1/4 cup white wine vinegar
- 2 cups water
- salt
- For the potato slices:
- 1 large frying potato (4 x 2")
- 13/4 cup 0.4º olive oil
- salt
- warm water
- To finish:
- salt
Preparation
Step 1
For the poached eggs:
1. Crack the shells and put the eggs in a bowl, making sure that you do not break the yolks.
2. Bring the water and vinegar to the boil. Use a whisk to make a whirlpool in the center and add the eggs.
3. User a skimmer to remove the egg whites that are on the surface and remove the just done poached eggs after 8 seconds.
4. Freshen in ice, water and salt. Drain and place on a cloth. Use a skewer to remove any excess egg white.
For the potato slices:
1. Peel and use a meat slicer to cut the potato into very thin slices. Cut it vertically so that the slices are as large as possible.
2. Put them to soak in warm salted water to soften.
3. Heat the olive oil. Drain the potato slices and fry them for 10 seconds in hot oil.
4. Use a slotted spoon to remove the potatoes from the oil and freshen in iced water.
5. Drain and spread the potato slices over a tea towel. Dry on both sides.
6. Put a poached egg in the center of the potato and fold in half so it looks like a pasty. Use a toothpick to hold it in place.
7. Leave at room temperature until the potato dries.
Final Steps & Preparation:
1. Heat the olive oil. It has to be piping hot.
2. Put the egg with potato in the oil and fry until it is crunchy and golden brown in color. The yolk should be liquid.
3. Place on a piece of kitchen paper.
4. Season with salt, remove the toothpick and serve.