Poached-Egg Family

When poached eggs are to be incorporated in other recipes, prepare them beforehand and place in cold water ready to reheat and use.

Sauces for poached eggs are usually from the Béchamel or Hollandaise family. However, equally good are the Demi-glace sauces.

When poached eggs, whether cooked in water or oil, are served with a sauce it is best to place them in tart shells, croustades, tomato halves, or artichoke bottoms. Then the soft-cooked eggs and the sauce will be contained. If using eggs poached in oil, cook them after the sauce is made.