December 10, 2015

If you’re looking for the ultimate indulgent dish, look no further than these unique eggs. If you want to seriously step up your culinary game then these extra rich poached eggs will definitely do the trick. Instead of poaching our eggs in plain old water, we’re showing you how you can do it in clarified butter for the ultimate experience. The flavors of the butter subtly soak into the eggs for a robust bite that surely does not disappoint. It’s the same old tricks, just a different liquid! Pair yours with a salad, some cheese or toast for a dish that’s just that good.

Learn how to make them with our boulder culinary school chef in this video tutorial. Once you take a bite out of these eggs, you’ll immediately understand the method behind our madness!

Butter Poached Eggs

2 cups clarified butter
Two eggs

1. Heat clarified butter in small saucepan over medium low heat. While butter is heating, crack eggs into two individual ramekins. When butter is hot enough, slide eggs one at a time into butter. Do this slowly so the egg doesn’t spider out.

2. Remove pan from heat and let the eggs cook for about 5-7 minutes or until the yolk is slightly white on top for a runny yolk. Cook a couple of minutes longer for a more cooked yolk.

3. Using a slotted spoon, remove eggs from butter and plate. If you’re cooking more than two eggs, use this chance to reheat the butter and add eggs until desired amount is reached.