I had lots of chile sauce leftover and I’m getting obsessive with the technique of
poaching eggs in chile sauce, I did it again for breakfast. I thinned
out the chile sauce with chicken stock but I’m beginning to suspect
water would have been fine. I added some previously cooked nopales
(cactus paddles) and when the brew was simmering, I gently cracked two
eggs into the pan.
I’m liking this technique more and more. I also liked the fully cooked
cactus. There was some tooth to it but it is soft and I think better a
little less al dente.
Now my question is: Is this just huevos ahogadas?
