Jalapenno Poached Eggs
From sckewer 13 years ago
- 4-6 to make
- Serves 2
So I happened to have the brine of a jar of Jalpennos left, and I thought to myself, hmm, pickling usually requires vinegar, and poaching works easier with vinegar. So instead of throwing away the pickling liquid/brine, I decided to save vinegarr by using a liquid I already had to zest up the poached egg.
Ingredients
- 1 t spoon pickling brine(jalapennos in this case, but dill pickles would do and you're probably more likely to have it, you could also use Frank's red hot sauce, as that has a lot of vinegar but that'd be a lot more expensive) shopping list
- 2 fresh eggs shopping list
- salt pepper to taste shopping list
- 1 english muffin, toasted and buttered shopping list
How to make it
- Fill a pot as you normally would,with pickling brine and water instead of vinegar, and bring to a gentle boil.
- Crack the eggs into a shallow cup or dish, and gently pour it into the brine. If you are not in a rush you can stir the brine before this to create a whirlpool which will help hold the egg together since you can do them one at a time. If you're rushing, a) don't rush in the kitchen, good food is about love and you don't want to be known for being a premature lover, b) if you do use the whirlpool you'll have to separate the two eggs after, but the yolks should stay separate, it just won't look as nice.
- Place one egg on each side of the English muffin, and serve.
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