Poached Pheasant Eggs

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Poached Pheasant Eggs

  • 10 pheasant eggs, at room temperature


Poach the eggs with the shell on for 2 hours at 62°C. The best way to do this is to use a water bath; the water will stay at this temperature without fluctuating, and the eggs will cook through evenly.