LADLE POACHED EGG RECIPES

Steps:

• Pour 2 tablespoons of vinegar into the poaching water.
• Crack open eggs one at a time, into a small bowl.
• Bring the water to a boil, then reduce temperature.
• When water reaches a gentle simmer, pour egg into a ladle.
• Gently transfer eggs into simmering water.
• The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
• Poach the eggs for 3 minutes spooning the simmering water over the eggs.
• When the whites become opaque and feel firm to the touch they are done.
• Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
• Serve immediately.

Steps:

• To poach chicken, place onion, carrots, celery and bay in a pot
• Add chicken, cover with water and bring to a boil
• Season with salt and reduce heat to simmer; poach at gentle, low rolling boil for 1 hour
• Remove chicken and let cool
• Strain stock, simmer 30 minutes more and strain again
• Remove chicken from bones and separate from skin
• Chop chicken meat and add to food processor; pulse to fine-chop
• You should yield about 2 1/2 cups chopped meat
• Cool in refrigerator in a large mixing bowl
• For the croquettes, heat butter in a skillet over medium heat
• Add onions and garlic, and season with salt, pepper, thyme, cayenne pepper, and nutmeg
• Stir 5-6 minutes to soften, add flour and whisk 1 minute
• Whisk in chicken stock then cream
• Add some to a small bowl with the egg yolks to temper then add everything back to the sauce and let thicken
• Remove from heat and stir in about 1/2 cup breadcrumbs the sauce should be very thick
• Let cool, then pour room temp sauce over cold chicken
• Combine and chill at least 1 hour more
• Heat a few inches of oil in a Dutch oven or in a countertop fryer to 360F to 365F
• Heat oven to 275°F and place a wire rack in a rimmed baking sheet
• Combine remaining breadcrumbs with Panko, parsley and cheese in a shallow dish
• Beat egg with water in a second shallow dish
• For the gravy, melt butter in a saucepot or skillet over medium to medium-high heat
• Whisk in flour, cook 1-2 minutes, add stock and let thicken
• Season with Worcestershire, salt and pepper
• Ladle some gravy into egg yolk to temper then add back to gravy, adjust seasoning to taste and reduce heat to low
• Use a conical ice cream scoop to form a pyramid shape or use damp hands to roll balls and form 12-15 croquettes
• Turn croquettes in egg wash then gently press breading mixture evenly all over the croquettes
• Fry croquettes 3-4 at a time until deeply golden, turning conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette
• Keep croquettes warm in oven on rack until ready to serve
• Serve croquettes topped with gravy