*  Exported from  MasterCook II  *
                                 NEW ORLEANS EGGS
 Serving Size  :      Preparation Time :
 Categories    :ESSENCE OF EMERIL
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           white vinegar                                          
        4                large eggs                                             
                         Salt and pepper                                        
        2  cups          Choron Sauce -- (see next recipe)                      
        2  tablespoons   chopped parsley                                        
        2  tablespoons   chopped green onion                                    
        8                Grit cakes -- (see next recipe)                        
 In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boi
 l over medium heat.
 Reduce heat until water simmers gently. Break eggs, one at a time, into a ramek
 in or coffee cup;
 holding ramekin as close as possible to water, gently slip egg into water. Poac
 h eggs 3 minutes for
 very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out e
 ggs onto warmed
 plates. If necessary, gently pat dry with paper towels. Season with salt and pe
 Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and gr
 een onions.
 Serve with grit cakes. 
 Yield: 4 serving
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