Eggs (as many as you like),
boiling water over a low heat,
15ml vinegar (1 teaspoon),
1/2 teaspoon salt.

Poached eggs are cooked in boiling water without the shell. Use the freshest eggs you can and ensure the eggs are very cold before cooking, this will help the egg stay together during cooking process. The water should be simmered over a very low heat. Perfect poached eggs should be soft and moist, the egg white should be well shaped with a runny yolk. Recipe and tips from the book “On Cooking” (page 670).

Ingredients:

 

1. Boil water in a pot, once the water starts to boil – reduce the heat to the lowest setting, add the vinegar and salt. Carefully break an egg into a cup, be careful not to break the yolk.

 

2. Very carefully pour the egg into the water.

 

3. Cook for about 3-5 minutes.

 

4.Gently remove the egg from the water using a slotted spoon. Put on a plate and serve immediately. Season with pepper or Tabasco sauce if you like. I think poached eggs are necessary for the soul, particularly if you don’t like fried eggs. I like this recipe because the yolk is runny, much like soft-boiled eggs – my favourite.

Bon Appetit!

 

 

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