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Poached eggs and smoked trout with cheese and dill sauce

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 2
Servings 4


  • 15
    white vinegar
  • 4


Fill a medium-sized pot two thirds with water, add vinegar. Bring water to the boil, take off the heat, using a large spoon swirl water round like a whirlpool. Break one egg at a time into a cup, carefully slip egg into centre of swirling water (the movement of the water causes white to set tightly around the yolk). Lower heat and return pot to heat, being careful not to boil. Cook gently until white is firm and yolk is still soft. Lift out with a slotted spoon or a potato masher, drain and serve immediately. To keep warm place in a bowl of warm water until needed. Serve with fried smoked trout fillets (see recipe) coated with cheese and dill sauce (see recipe).

Read more on: poach  |  eggs

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