Poach Egg In Tomato Sauce?

Discussion in 'Food & Cooking' started by curious mac, Nov 16, 2011.

  1. curious mac

    curious mac

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    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!
     
  2. boar_d_laze

    boar_d_laze

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    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
     
  3. curious mac

    curious mac

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    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.
     
  4. shaunmac

    shaunmac

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    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.
     
  5. siduri

    siduri

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    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. 
     
  6. koukouvagia

    koukouvagia

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    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!
     
  7. indygal

    indygal

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    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.
     
  8. chefedb

    chefedb

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    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.
     
  9. curious mac

    curious mac

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

    curious mac

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    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.[​IMG][​IMG]
     
    indygal likes this.
  11. petalsandcoco

    petalsandcoco

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    Curious mac,

    Well done, they look great.

    Indy Gal, I like your idea too.
     
  12. dc sunshine

    dc sunshine

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    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
     
  13. curious mac

    curious mac

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    There isn't any fish in this recipe.
     
  14. pete

    pete Moderator Staff Member

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    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.
     
  15. chefedb

    chefedb

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    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.
     
  16. teamfat

    teamfat

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

    mjb.
     
  17. koukouvagia

    koukouvagia

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    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. 
     
  18. gonefishin

    gonefishin

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    yum!

    Lookssounds great!
     
  19. teamfat

    teamfat

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    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.
     
    Last edited: Nov 20, 2011
  20. curious mac

    curious mac

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    teamfat,

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

    Mac