Mashed potatoes with sweet and sour sauce and poached egg
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 15 min.
Savory recipe: Mashed potatoes with sweet and sour sauce and poached egg, a cheap quick meal, with leftover sauce of Königsberger Klopsen.
Königsberger Klopse are our favorite. Whenever I prepare it, I have too much sauce left over. Like my mother, I make Königsberger pretty soupy, so fluid and just never find the right measure.
Since the sauce / soup but tastes unbeatable good, it must not be simply disposed of, but keeps with a few ingredients once again for a flash meal ago: mashed potatoes with sweet and sour sauce and poached egg.
ingredients
- the sauce is already there (sweet and sour with capers, a beaten egg, some "lost" pieces of meat from the meatballs, onion cubes, cream ...)
- the puree comes out of the bag
- and the coronation is the poached egg
Incidentally, the meaning of the name comes from the French: Poché = bag: The egg white envelops the yolk like a bag.
preparation
- The egg (it is advisable to prepare only one egg after another, so that they do not merge) should be chilled so that the yolk is firm. So directly from the fridge in a cup or a flat plate open. It is important not to damage the yolk.
- In a shallow, wide pot, heat 1 liter of water with 2 tablespoons of white vinegar (red wine, apple or red balsamic vinegar also gives some spice, but causes discolouration).
- The water should simmer but not cook.
- Use a whisk to vigorously create a whirlpool in the water.
- Carefully slide the egg from the cup / plate directly into the center of the vortex.
- By means of a foam trowel, alternatively Spaghettilöffel with hole (in order not to hinder the vortex) the protein in the vortex again and again carefully to the egg yolk push.
- Leave for 5-6 minutes in the water and use the foam trowel (alternatively spaghetti spoon) to estimate how soft the yolk is, maybe give it a minute.
- Lift the egg out of the water with the skimmer, cut off any frayed edges, dry briefly on kitchen paper and place directly on the puree and serve.
It is important that the egg is hot or at least still warm, because only then it melts as desired.
Poached egg goes well with many dishes.
Here it was specifically about processing a delicious sauce. Everyone can decide how they want to make a complete meal from leftover individual components of a dish.
