Poached Egg Black Pudding and Potato Rosti

[mattdaniels]

After a lot of practice, I've had a bit of success recently at making rostis/hash browns and poaching eggs ("the proper way") so rather than bury the recipe/technique in the breakfast thread I thought I'd take the liberty of starting a thread for it incase anyone wants to bookmark it.

Poached Egg and Black Pudding on Potato Rosti

Ingredients

• 4 spuds
• 1/2 onion
• 2 fresh eggs
• Some black pudding
• Salt and black pepper
• Vegetable oil
• ketchup

Equipment

• 1 large saucepan
• 2 frying pans
• 1 Chefs ring and 1 measuring cup of the same diameter (I have a 7cm chefs ring and 125ml measuring cup)
• 1 mixing bowl
• 2 jay cloths
• 1 large-holed grater
• 1 vegetable knife
• 1 potato peeler
• 2 plates to serve

Method

Put the plates in to warm.
Fill the large saucepan with water and bring it to the boil.
Put a tablespoon of oil in one frying pan and put it on a low heat.
Pour enough oil in to the other frying pan to cover it about 2-3mm deep and put it on a medium heat.
Grate the spud into a jay cloth.
Gather the cloth around the spud, twist it lots, and squeeze the heck out of it to get as much liquid out as possible.
Put the potato in to the mixing bowl. Grate the onion in the potato and season well with salt and black pepper.
Spoon half the mixture in to the measuring cup and pat it down.
Turn out on to a board and make a second one.
Slide into the frying pan with the most oil in it and fry gently for 10 minutes.
Meanwhile take the skin off the black pudding, break in to chunks and pat into the chefs ring to make two larger black pudding patties the same diameter as your rostis.
Fry the black pudding on a low heat in the other pan.
When the underneath of the rostis are cooked turn them over for another ten minutes.
Turn the boiling pan of water down very low so there is no bubbling in the water.
Crack the eggs in to the pan. It's important the eggs are fresh and the water is not moving. The egg on the left is 4-5 days old. The egg on the right is 1-2 days old. By having the water still I've managed to get away with using an egg that is too old (just!). If the water was bubbling I think I'd be looking at a pan of white string about now.
Check the eggs after a couple of minutes. As soon as the white is set lift them out to drain on a jay cloth.

To Serve

Blot a rosti on a jay cloth and put on the plate. sprinkle with salt. Blot a black pudding and sit it on the rosti. Carefully set an egg on top of the black pudding and crack some black pepper over the top. Serve with some ketchup.

Enjoy!

[kiethton]

Now your making me hungry....

[Testaburger]

That looks superb. Top work.

[Asterix]

Damn! I'm fakin' starving now!

Looks lovely.

[NathanJones]

Just checked, have all the ingredients bar the black pudding (thank god), brunch, thank you, superb write up.

[LawrenceR]

Revelation!

Not the best pictures but you get the idea.

Egg fresh from the hens bum this morning, in still water, just enough time to toast the bread, and the best bit, I could do four at once.







I am a convert, I used to do vinegar, rapidly boiling spinning water, one at a time.

Thanks

[Soir]

Great post!

Thanks for being specific on the eggs as I've always spun the boiling water & ended up fishing bits if white stringy crap! Will do that way from now on

[ChrisnChris]

Looks very nice.

Just as an addition to the "poached egg thing" if your eggs aren't "day fresh" wash them first to get rid of any chicken poo & place them in the boiling water for 10-15 seconds, this sets the first layer of albumen, then carry on as normal, the rest of the white should set firmly. It doesn't always work but it will help.

[Don]

Thanks so much for this. I'm going to have a go a.s.a.p.

[krunchkin]

bkmk

[guitarcarfanatic]

This looks amazing!

I always crack eggs in to cling film, wrap into little balls and then poach this way.

You end up not losing any of the egg which is nice

[Mr Roper]

4 weeks without a kitchen and pics like that make it even harder.

Looks amazing.



I will be copying it very soon.

[mattdaniels]

Mr Roper said:

4 weeks without a kitchen and pics like that make it even harder.

Go for it!

Incase you need inspiration, we gutted the house over a year ago and still haven't put it back together, our kitchen currently looks a bit like this:

[Yazar]

guitarcarfanatic said:

This looks amazing!

I always crack eggs in to cling film, wrap into little balls and then poach this way.

You end up not losing any of the egg which is nice

Soir said:

Great post!

Thanks for being specific on the eggs as I've always spun the boiling water & ended up fishing bits if white stringy crap! Will do that way from now on

Just use a decent brand of a poach pod, sold everywhere e.g. http://www.amazon.co.uk/Fusion-Poachpod-Poacher-Tw...

Edited by Yazar on Saturday 5th July 11:40

[mattdaniels]

NOOOoooooooooooo

You don't need cling film, poach pods, vinegar, swirling, mystical incantations or any other mullarky.

You just need a pan of water and fresh eggs.

It really is that simple.

[Yazar]

mattdaniels said:

NOOOoooooooooooo

You don't need cling film, poach pods, vinegar, swirling, mystical incantations or any other mullarky.

You just need a pan of water and fresh eggs.

It really is that simple.

In your world/special occasion then sure.

In the real world where poached eggs are not always planned in advance, people are busy and don't have time/means to go and pick a fresh egg out of a hens bum, so a supermarket egg will do fine with a poach pod

[mickk]

I've used the method that the op recommends and must say it works for me, Tesco eggs out of the fridge.

[HereBeMonsters]

I've never understood why people think vinegar would even be a thing. Not only does it do absolutely fk all, but it tastes absolutely horrible as well.

[Yazar]

mattdaniels said:

NOOOoooooooooooo

Also just to annoy you further I have one of these that gives poached eggs in seconds with minimum fuss, great when in a rush.
http://www.amazon.com/Progressive-International-Mi...