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Poach Egg In Tomato Sauce?

post #1 of 24
Thread Starter 

Does tomato sauce have sufficient acid to keep the white intact while poaching?   Or should I add some vinegar to the sauce?

 

Ran a cross a comment in Ruhlman's Twenty about how good it is served over a slice of toast w/sauteed spinach.  Sounds good to me!

post #2 of 24

You don't need extra acidulation as long as the tomato sauce is thick enough to keep the white from spreading.  Even then, you probably don't need it.  Easiest way to find out is to try a tester.  At worst, you'll end up throwing out one sloppy egg and a little sauce.  FWIW, I poach/coddle eggs in tomato or tomatillo "ranchero" sauce, for huevos rancheros by simply breaking eggs into a frying pan filled with a 1/4" of sauce or so over low heat,  and covering the pan.

 

Eggs also do very well baked (use a bain marie) or steamed in or on sauce.  It's called "en cocotte" for the vessels which are usually used.   

 

There are a lot of ways to go right.

 

BDL

post #3 of 24
Thread Starter 

Thank you Boar,

I'll get back here after dinner this evening and let you know how it comes out.

 

Making a "rustic" tomato sauce and will drop the eggs on top just before getting ready for service.    Sauce is looking good right now.  Just unpeeled tomatoes, onion, garlic and a couple of small sprigs of thyme.  Doesn't taste too bad either, but with those ingredients it would be hard to screw it up.  And a little salt and pepper.

post #4 of 24

You don't need to add anything to the sauce, or shouldn't provided it is a good sauce. This is an old italian thing, peasant food which is where I get a lot of the recipes from my grandmothers from a longg time ago. Also somethimes referred to as St. Andrews dish I believe. My mother just called it eggs in the gravy when I was young (my family calls pasta sauce with meat in it gravy). Haven't had it in a long time.

post #5 of 24

called "Uova al cardinale" here - eggs cardinal style (cardinals because they wear red). 

Good rustic bread to dip in the yolk and to wipe up the sauce. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 24

Ugh I just saw that guy David Rocco make that on Dolce Vita and he added some blobs of mozzarella to it and now I can't stop thinking about it.  Must make pronto!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 24

Personally I would poach them in water and then flip them into the tomato sauce when they were cooked.     If you have really fresh eggs, particularly free range ones, and of those the blue/green ones are best, (though smaller)  the white holds together so well, you might like it directly in your tomato sauce.  

I make asparagus soup a lot for dinner when I don't feel like cooking much.   I make poached eggs for protein, and I do cook them in water dab on paper towel and then plop in my thick soup.  Sprinkle with a little Parmesean/Romano mixture and I have supper.

 

My asparagus soup is 

1 bunch of aspargus, tough ends removed

about half a carton of chicken broth or equivalent homemade (which I usually have, just used the half box for a quantity)

1 small onion

Salt & pepper, hungarian paprika, just a hint of cinnamon (or nutmeg, or clove) Cayenne sometimes, not always just a hint.

 

Cook until veggies are done, whiz with your boat motor blender.  Add seasonings and bring back up to temp.  While soup is reheating either chop up some leftover meat, or make poached egg for protein.   Sprinkle with cheese.    When I use leftover meats, I sometimes put a dollop of sour cream on to instead of Parm/Rom cheese.

 

Fast easy, good.

post #8 of 24

There is an egg dish which was considered a classic in the days of Escoffier. Tavern on The Green in NY used to feature it . It was called Eggs Portugese and was a poached egg in a light tomato boullion then served topped on a  sauteed fish filet and covered with a tomato 1/2 marinara amd 1/2 spanish or creole type  sauce with chopped olives in it.. Sprinkled with fresh Chive. It was often served on a brunch type menu  . It sold very well.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 24
Thread Starter 

IndyGal, That sounds great, it's on the list of things to do now.  Thanks!

post #10 of 24
Thread Starter 

Here is how my dinner came out.   The eggs spread more than I would like and next time I'll try IndyGirl's suggestion and poach in water then add to the sauce when plated.

 

Thank you all for the comments and support on this web site.CIMG2758.jpgCIMG2757.jpg

post #11 of 24

Curious mac,

 

Well done, they look great.

 

Indy Gal, I like your idea too.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #12 of 24

ChefEd,

 That sounds delicious - a real "gotta try" dish.  What sort of fish would be the best choice (I realise names differ the world over)?  Something fragile or something meatier?

 

Thnaks - DC

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #13 of 24
Thread Starter 

There isn't any fish in this recipe.

post #14 of 24

This is one of my favorite breakfasts that my wife cooks for me occasionally.  I think she got the original recipe from Martha Stewart but we've changed it up a bit from the original.  The tomato sauce we use is a semi chunky sauce packed with a good bit of garlic and a decent amount of heat.  This is put on a bed of spinach accented with bacon (because everything is better with bacon).  The whole thing sits on a thick croustade (crouton) made from a baguette or other rustic, white loaf.  It gets brushed with olive oil and grilled or quitely pan fried, although I prefer it with the bread grilled.

 

As a side note there is a great Mexican dish called Huevos Ahogados (Drowned Eggs) which are eggs poached in a slightly thinned out Salsa Verde, although I have often done it with a grilled tomato salsa.

post #15 of 24

They used a filet of sole, but any mild white flesh fish would work. 

  Also Curious Mac    I realize there is no fish in your egg dish, I am only referring to the same concept or base preperation  as yours ,namely poaching with tomato(only they  used a thinner tomato infused liquid so as not to scorch).

The original concept went further.  No recipe is invented by anyone, it is just changed, added to or subtracted from.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #16 of 24

Normally I don't mix fish with tomato but this thread certainly has me thinking...

 

mjb.

 

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #17 of 24

Fish is wonderful cooked with tomato!  You can poach it in tomato sauce such as the eggs, or pan fry and then serve with tomato sauce.  Any fish goes really well including the flaky white fish but I also like tuna and mackerel this way. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #18 of 24

yum!

 

Lookssounds great!

post #19 of 24
Quote:
Originally Posted by Koukouvagia View Post

Fish is wonderful cooked with tomato!  You can poach it in tomato sauce such as the eggs, or pan fry and then serve with tomato sauce.  Any fish goes really well including the flaky white fish but I also like tuna and mackerel this way. 



I'll have to give it a try, sounds like a fairly quick and easy dinner idea.  I do like my shrimp and sausage in a tomato based broth [ http://wasatchfoodies.com/viewtopic.php?f=8&t=38 ] and the book that Mario Batali and Gweneth Paltrow did about Spain had a number of fish and tomato based combos. I suppose I should finally be getting around to exploring it more.

 

mjb.

 

 


Edited by teamfat - 11/20/11 at 3:46pm
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #20 of 24
Thread Starter 

teamfat,

That looks wonderful. It's in my line up now. Thanks for posting the link.

Mac

post #21 of 24

Hi Mac,

That looks really good, I think I'll try it too!   I love spinach and egg together (and asparagus & egg were made for each other, IMO).  the tomato just adds another layer of texture/flavor.   This is going into my "try it" list.  

 

See if you can find farm fresh eggs nearby.  You'll be surprised how much firmer the white is.  And they don't cost any more than "organic" eggs in the supermarket - around here anyway.

Happy T'giving everybody!

IndyG

post #22 of 24

Pete,

 

Do you put the crouton beneath the spinach?   I assume the tomato/egg goes on top, but it seems like the spinach could be a bit watery??.   Looks great.

 

Indy

post #23 of 24

The spinach isn't watery if properly sauteed.  Just saute until most of the moisture is evaporated.  And yes, this all sits on top of a slice of rustic bread brushed with olive oil and either grilled or sauteed until crispy.

post #24 of 24

So I made this for dinner last night.  I poached eggs in tomato sauce dabbed with fresh mozzarella and served with rustic bread.  It was delicious however I over cooked the eggs.  Tasty but it would have been spectacular if the yolks were runny.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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