UBS IN PERSON Cooking Passport Class: Eggs 301: Poached and Baked

Please register for the virtual class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an VIRTUAL internal event for UBS employees only.

Eggs en Cocotte and Shirred Eggs
Serves 1

1 tbsp butter or olive oil
1 large egg
kosher salt and freshly ground black pepper
boiling water
Optional
1 – 2 tbsp whole milk or cream
1 – 2 tbsp of flavoring mix-ins, such as minced herbs or scallions , grated cheese, sautéed mushrooms or caramelized onions, crumbled bacon
Crunchy toast, for serving

1. Preheat oven to 375 F. Grease a small ramekin with butter or olive oil and lightly sprinkle lightly with salt and pepper. Add any optional flavoring mix-ins, if using. Crack egg into ramekin and seasoning lightly with salt and pepper; add a milk or cream, if using.

To make eggs en cocotte:
2. Place ramekin inside of a baking dish, and pour hot water into the baking dish so that it goes ½ - ¾ of the way up the ramekins. Carefully transfer dish to oven and bake until whites are just set and yolks are still jiggly, about 12 – 14 minutes. For a soft set yolk, cook for about 14 – 17 minutes. Use oven mitts to carefully remove baking dish from oven, and then to carefully remove ramekins from baking dish. Serve with crunchy toast.

To make shirred eggs:
2. Place ramekin in oven and bake until whites are just set and yolks are still jiggly, about 11– 13 minutes. For a soft set yolk, cook for about 13 – 16 minutes. Serve with crunchy toast.

Delicious Combinations:
Gruyere and Sauteed Mushrooms
Parmesan and Caramelized Onions
Cheddar, Bacon, & Chives
Manchego and Scallions

Poached Eggs
Serves 1

1 egg, kept cold
1 tsp kosher salt
1 tsp white vinegar

1. Place a narrow, deep saucepot on the stovetop and add enough water to come 2 - 3” up the side. Add salt and vinegar and bring to a simmer over medium heat. Lower heat so that water is barely bubbling, but a couple small bubbles still rise to the surface.
2. Crack cold egg into a strainer over a bowl and lightly jiggle to encourage liquid bits drip off (this helps prevent feathering); transfer to a small bowl.
3. Quickly stir the poaching water in one direction until is smoothly spinning (This helps prevent feathering; If poaching multiple eggs at once, do not stir water). Bring the egg cup close to the surface of the water (but do not touch the water) and gently pour the egg into the center of the whirlpool.
3. Let cook for 2 – 4 minutes, depending on your preferred texture. Use a slotted spoon to carefully lift egg and check for doneness. When egg is set to your liking, gently lift it from the pan to a paper towel lined plate to drain; quickly remove it from the paper towel to prevent it from sticking.