For preparation, fresh eggs are beaten one by one into a ladle or saucer, so that they can slide carefully into unsalted, low-boiling water with a little vinegar . The vinegar causes the outer protein to coagulate more quickly. These quickly coagulated parts of the egg hold the remaining mass together and prevent the egg from spreading in the boiling water. The egg white should envelop the yolk, which takes some practice. After three to four minutes, the eggs are removed, quenched , carefully placed on kitchen paper to drain, and any irregular edges parried.
As an ingredient in food
Lost eggs are often served with spinach and are part of various classic dishes such as: B .:
- Beaugency lost eggs on boiled artichoke bases steamed in butter , covered with béarnaise sauce and a slice of beef pulp
- Joinville lost eggs on round croutons with prawn tails and sauce
- Lost eggs Rossini on puff pastry bases with fried goose liver slices , Madeira sauce and truffles
- Lost eggs Villeroy , coated with Villeroy sauce , breaded and served with tomato sauce
- Eggs Benedict on English muffins with ham and hollandaise sauce
- Lost eggs in mustard sauce
- Shakshuka , poached eggs in tomato sauce
The Japanese onsen tamago cooked in the bowl has a consistency similar to lost eggs due to the special cooking method.
- The new kitchen dictionary. From Aachener Printen to intermediate ribs. dtv, 11th edition 2007, ISBN 978-3-423-36245-0
- Herve This-Benckhard : Riddle of the culinary art. Explained scientifically. Springer, Berlin 2006, p. 55.