For the cream, 1 egg, 1/4 cup of butter at room temperature, 1 pinch of salt,
For the eggs
4 eggs, 1/4 cup of white wine vinegar
For the cream, 1 egg, 1/4 cup of butter at room temperature, 1 pinch of salt,
For the eggs
4 eggs, 1/4 cup of white wine vinegar
Makes the cream: Beat the egg with the butter until it's a smooth mixture
Add salt and place over low heat in a bain-marie, stirring until the cream thickens slightly and starts to form a skin at the bottom of the pan
Be careful not to cook too long, or the cream will curdle
Cooks the eggs: In a medium saucepan, combine water and vinegar
Bring to a simmer (do not let it boil)
Crack each egg into a separate cup and gently slide them into the water, making sure the whites don't spread out too much
Uses a skimmer to cover the yolk with the white and cooks for 3-4 minutes or until desired doneness
Remove with the skimmer
Serves over your preferred base and covers with a little cream
233 calories per serving
