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Cat De Orio Cooks: Asparagus Salad + Poached Egg!

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Published on Feb 25, 2015

SEE MORE RECIPES: http://glossedandfound.com/spotlight/...

We invited lifestyle expert and host of Check, Please! Cat De Orio to cook up BRUNCH! LUNCH! and DINNER! The former litigator put her foodie passion pedal to the metal, steering her kitchen dreams into a recipe-filled consulting company: Culinary Curator. We love Cat’s down-to-earth mix of creative and foodie skills, which takes her recipes of basic ingredients into elevated dishes worth celebrating. Using simple ingredients that you’re bound to find already in your pantry, Cat dishes up three quick and easy recipes that any novice chef can whip up.

We’re excited to welcome this asparagus and egg combo to our next brunch feast. Cat lets us in on the expert secrets to perfectly poached eggs every time.

First, crack an egg into a small ramekin or prep bowl. Fill a small saucepan about an inch deep with water and bring to a boil. Add 2 teaspoons of white vinegar and 1 teaspoon salt. Stir quickly! Gently slide egg into the center of the saucepan, remove from heat and cover for 4 minutes. Use a slotted to spoon to remove your poached egg from the pan. And if you’re not serving the egg immediately? Plunge egg into an ice bath to stop from cooking, and remove when you’re ready to serve. Bon appetit!

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