ecrivain
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Lard Poached EggsInspired by recipes for olive oil poached fish, I decided to try a different approach to poached eggs. I used a crock-pot on the high setting to regulate the temperature of the lard (acquired by rendering down several hog jowls). The eggs were gently lowered into the warm fat using a coffee cup, in order to help them keep their shape.
It only took about 4 minutes for the whites to cook, leaving perfect runny yellow globes of yolk in the middle. Dee-lish! Served over a bed of ground beef, this was a heckuva brunch.
Note, don't get the fat too hot, or you'll end up with deep fried eggs instead. Not that that'd be an entirely bad thing.
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