- 10
Ingredients
- For the poached eggs:
- 10 quails' eggs (1/2 oz each)
- 3/4 tbsp white wine vinegar
- 4 1/2 cups water
- salt
- For the bread slices:
- 1/2 baguette
- To finish:
- Maldon salt
- virgin olive oil
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.
5. The eggs should be just done so they will still be liquid when they have been warmed in the salamandra.
For the bread slices:
1. Cut and trim the baguette into 3 x 1¼ x 1¼" slices. Freeze.
2. Use a meat slicer to cut it into 3" x 1¼ x 1/10".
3. Place an egg at the egg of the strip of bread and wrap the bread round it. The seam should be underneath. Use another slice of bread to cover the two holes. Trim off any surplus bread.
Final Steps & Preparation:
1. Brown the bread and the egg in the salamandra until the bread is golden brown and crunchy on both side and the egg hot and still runny.
2. Sprinkle a little Maldon salt and drizzle virgin olive oil over the bread.