1291 Oeufs Poehes and Oeufs Mollets

Name: Oeufs Poehes and Oeufs Mollets (Poached and Soft-Boiled Eggs)
Cuisine: France
Ingredients: in pale baked tartlet cases filled with a garnish according to the particular recipe being used. When serving poached or soft-boiled eggs on Croûtons, puff pastry bases or tartlet cases, they should be coated with the required sauce beforehand.; on shapes of cooked puff pastry—oval for poached eggs and round for soft-boiled eggs,; in a border of forcemeat or other similar mixture according to the requirements of the recipe. These borders are made with a piping bag and tube or moulded on buttered dishes; these can be round or oval, and plain or decorated. According to the ingredient used they are lightly cooked or coloured in the oven,; On plain or decorated Croûtons of bread fried in clarified butter—oval-shape for poached eggs and round for soft-boiled eggs,

Poached and Soft-Boiled Eggs

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

As the recipes for poached eggs are equally suitable for soft-boiled eggs, they have been kept together in this section; care must be taken that in both methods the eggs used are very fresh.