|Pretty little things, aren’t they?|
The keystone of this main dish are the eggs, of course. The recipe suggested that I would have better luck using fresh eggs, as the fresher the egg, the more sturdy the yolk membrane, and thicker the white. So fresh I went, picking up a dozen local eggs from my co-op that had been packed two days before the planned meal.
I began by poaching the eggs, using more water than I usually use when poaching, but what the recipe specified. The poaching process didn’t go off without a hitch, but I blame a lack of suitably-sized slotted spoon for removing the cooked egg. The one I used was from my Fry Daddy days, and it had sharp edges that slightly pierced one of the egg sacks. Oh well.
|Note the tell-tale signs of a yolk accident oozing across the center of the plate.|
As soon as the oil had heated to the proper temperature, I dropped in thin strips of prosciutto ham and let them cook for a few seconds until nice and crisp.
The ham was removed and drained, and oil re-heated, then each egg was placed in the oil for about 15-20 seconds each - just enough time for the breading to fry, but not enough time to cook the yolk.
|In case you're wondering, yes the yolks were stayed that perfect grade of runny throughout the cooking process.|