Poached Farm Egg

Poached Farm Egg

(WBTV) - Poached Farm Egg with Root Vegetables, Maitake Mushrooms, and Root Juice

Recipe by: Larry Schreiber, Executive Chef


  • 1 rutabaga
  • 1 celery root
  • 2 Parsnips
  • 2 Carrots
  • 1 cup cream
  • Salt and pepper (to taste)
  • 1 large red beet
  • 1 apple
  • ¼ teaspoon xanthan gum
  • ¼ pound maitake mushrooms (substitute any mushrooms if maitake aren’t available)
  • 4 Eggs
  • ¼ cup distilled or cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons butter


  1. Peel all root vegetables, keeping beet and carrot separate
  2. Small dice the white vegetables keeping all the scraps for you to puree.
  3. Boil the scraps in water until tender.  Strain, then put in pot with heavy cream. Bring to a boil.  Puree in blender, food processor or hand blender until smooth.  Taste for seasoning.
  4. Small dice the carrot and add to the other diced vegetables, keeping the scraps for juice.
  5. Juice the carrot scraps with the beet and the apple, then blend with a little salt and xanthan gum.
  6. Sauté the maitake mushrooms with a quarter of the butter and olive oil. Check seasoning.
  7. Sauté the diced root vegetables with the rest of the oil and butter.  Check seasoning.
  8. In a wide pot, bring 3 quarts water and the vinegar to a simmer.  Crack eggs into separate bowls.   Stir the water then add eggs one by one into the pot.  Simmer till whites are set (about 30 seconds).  Pull out with a slotted spoon and dab on a towel.
  9. Plate the dish, placing farm egg over root juice, root vegetables and mushrooms (in that order). Enjoy!

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