Curried Eggs Maryland

Familiar elements like poached eggs, crab cakes, and a béarnaise sauce (based on the more famous Hollandaise sauce) are brought together in this all-new dish. For successful poached eggs, begin with eggs at room temperature. Make sure there is enough water in the saucepan to cover the eggs completely, then bring the water to a simmer (160 to 180 degrees F). Crack one egg at a time into the simmering water, or crack them into individual bowls and slide the eggs into the water. Cover the pan and turn off the heat. For medium-firm yolks, leave the eggs in the pan for exactly 3 minutes. Remove with a spatula. Adding just a little white vinegar to the water helps prevent the eggs from breaking.

This recipe also calls for clarified butter. To make clarified butter, place ordinary butter in a heavy saucepan and melt it over low heat. Remove the pan from the stove and let it sit for 5 minutes. Skim the foam from the top of the melted butter. Very slowly, pour the melted butter into another container. Do not let the solids at the bottom of the pan also go into the container. The butter in the container is now “clarified.”