Modern Boiled and Poached Eggs

Ingredients

• 6 Large Eggs
• 6 cups Water (For boiling and poaching)
• 0.5 tsp Salt (For poaching water)
• 2 tbsp Butter (For muffin rings and toast)
• 4 slices Toast (For serving poached eggs)
• 0.25 tsp Black Pepper (For seasoning)
• 8 oz Fresh Mushrooms (Sliced, for Eggs a la Reine)
• 0.25 cup Heavy Cream (For Eggs a la Reine)
• 0.25 cup Grated Parmesan Cheese (For Eggs a la Reine)
• 1 cup White Sauce (For Eggs a la Reine)
• 2 oz Canned Pimentoes (For garnish, Eggs a la Reine)

Instructions

1. 1Bring a saucepan of water to a boil. Gently lower the desired number of eggs into the boiling water using a spoon, ensuring they are fully submerged. Reduce heat to a simmer. Cook for 6-8 minutes for soft-boiled eggs. Immediately transfer to an ice bath to stop cooking.
2. 2Bring a saucepan of water to a boil. Gently lower the desired number of eggs into the boiling water using a spoon, ensuring they are fully submerged. Reduce heat to a simmer. Cook for 10-12 minutes for hard-boiled eggs. Immediately transfer to an ice bath to stop cooking and prevent discoloration of the yolks.
3. 3Fill a shallow pan two-thirds full with water. Add salt. Bring to a simmer. Optionally, place buttered muffin rings in the water. Crack each egg separately into a cup. Carefully slip each egg into the simmering water (or a muffin ring). The water should cover the eggs. Cook until the white is firm and there is a film over the yolk, about 3-5 minutes. Carefully remove with a slotted spoon to paper towels to drain excess water.
4. 4Serve poached eggs immediately on buttered toast. Season with salt and pepper to taste. Garnish with parsley if desired.
5. 5Toast bread slices. Sauté sliced mushrooms in butter until softened. Stir in cream and simmer for 2 minutes. Poach eggs. Place toast on plates, top with mushroom mixture, then a poached egg. Pour white sauce over all. Sprinkle with grated Parmesan cheese. Broil until cheese is lightly browned. Garnish with canned pimentoes cut into fancy shapes.
6. 6Preheat oven to 350°F (175°C). Butter a baking dish. Crack eggs into the dish. Pour cream over the eggs. Sprinkle with salt. Bake for 10-15 minutes, or until the whites are set and the yolks are still runny.