Poached Eggs and Spring Melody Salad with Truffled Balsamic Vinaigrette

So for a quick meal, I whipped up some poached eggs and a quick salad with one of my self-created vinaigrette, you will never go back to the bottled stuff EVER again.

So I’ll share the recipe, impress friends and family with this very easy recipe!

Light and rich poached eggs with an amazing salad!

Light and rich poached eggs with an amazing salad!

Recipe*:

  • Eggs
  • Spring Melody Salad Mix
  • Balsamic Vinegar
  • Kalamata Olive Oil
  • White Truffle Oil
  • Honey or Sugar
  • Garlic
  • Shallots
  • Salt/Pepper

* As you can see, I didn’t put any amounts of of the ingredients simply because I don’t know how many people you are serving and secondly to foster the inner chef in you so you can judge how much of each ingredient to put. There is no wrong amount, it’s simply up to your interpretation (that’s the beauty if cooking!)

How to Poach Eggs:

  1. First, heat up a pot of water and control it at a simmer. (Medium Heat)
  2. Swirl the water right before you crack in an egg.
  3. The centripetal force of the swirling water will make sure your egg does not disperse when you crack it into the water.
  4. Simmer the egg until all the white has been cooked, about 2-3 minutes (I would keep an eye on it)
  5. Scoop it out gently with a large spoon, careful not to pop the luscious yolk!

Truffled Balsamic Vinaigrette

  1. For ease of pouring and mixing, I use a jar which can be used to shake and emulsify the salad dressing.
  2. Add 1 part olive oil and 1 part balsamic vinaigrette (more or less depending on your preference, I like more vinegar)
  3. Dice a few cloves of garlic and 1 large shallot finely and add to the oil/vinegar.
  4. Add salt/pepper/sugar or honey to taste. I prefer honey since it’s already in liquid form and has a floral note.
  5. Drizzle in a little bit of white truffle oil depending on how much dressing you have.. This stuff is VERY potent so use it sparingly.
  6. Shake the mixture together and taste. Add more ingredients to meet your desire.
  7. Prepare over a day ahead since the flavors meld together the longer it sits together.

I pretty much laid out the general guidelines for it. Now get cookin!

Remember to ALWAYS TASTE as you go when you can so you know if it tastes good or not. Don’t wait to season at the end where it usually is too late.

Dress the eggs with some of the truffled balsamic vinaigrette, it cuts through the richness of the yolk beautifully.

Dress the eggs with some of the truffled balsamic vinaigrette, it cuts through the richness of the yolk beautifully.

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~ by Clifton Su on September 13, 2009.

One Response to “Poached Eggs and Spring Melody Salad with Truffled Balsamic Vinaigrette”

  1. hurry up and post more shit

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