Poached Egg with Mustard Butter and Crushed Potato

Cooking Temperature

• Poach eggs in simmering water (180-190°F/82-88°C) for exactly 3 minutes. Butter should be heated until golden at edges but not burned.

High Risk Population

• Runny yolk may pose Salmonella risk for elderly, pregnant women, infants, and immunocompromised individuals. Consider cooking yolk to firm consistency for these populations.

Cross Contamination

• Use dedicated utensils for raw eggs. Clean and sanitize all surfaces, pots, and spoons that contact raw eggs before using for other ingredients.

Handling

• Crack eggs into clean cups before poaching to check for shell fragments and verify freshness. Avoid letting raw eggs sit at room temperature for more than 2 hours.

Storage

• Refrigerate potatoes and eggs at 40°F (4°C) or below before cooking. Prepared dish should be served immediately and not left at room temperature for more than 2 hours.

Shelf Life

• This dish is best consumed immediately after preparation. Do not store leftover poached eggs as texture deteriorates rapidly. Potatoes may be stored separately for up to 3-4 days refrigerated.

Equipment Safety

• Use slotted spoon with adequate drainage when removing poached eggs to prevent burns from hot water. Dry eggs on paper towel before plating.