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ecrivain · Pack Member Joined: 02 Jan 2007 Posts: 90

Inspired 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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"Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits." -- Anthony Bourdain

DaphneDescends · Posted: Mon Jan 07, 2008 8:58 am Post subject:

Sounds good. Did you hold the coffee cup in there the whole time? Or did you let the eggs go once they had retained enough shape?

ecrivain · Pack Member Joined: 02 Jan 2007 Posts: 90

No, the cup was used just to slip the eggs into the fat while keeping everything together. It's safer than cracking the egg and plopping it straight in.
_________________
"Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits." -- Anthony Bourdain

DaphneDescends · Posted: Mon Jan 07, 2008 10:57 pm Post subject:

Ahhh. Great. Thanks!