So you've done it again, have you? In your quest to make the ultimate healthy and (hopefully) elegant breakfast, you have ended up with what looks like slimy goo in a pot of boiling water. What's more, there are no more eggs left in the fridge now and you will just have to make do with boring butter on toast. Bah! Eggs!
Well, worry no more. For within the next few paragraphs, you will learn the secret chefs' recipe to making the most perfect poached eggs. And guess what? You don't need any fancy kitchen tools at all!
So why wait when we can be dunking into some heavenly healthy eggs in a matter of minutes? Let's get cracking (literally!).
For this Perfectly Poached Eggs Recipe, you will only need a few kitchen items.
Poached Eggs ingredients and tools
- Eggs (preferably large organic ones) -- as many as you want to poach
- Vinegar -- any cheap, clear cooking version will do; nothing fancy
- Water -- to poach
- Saucepan -- medium sized, not too large
- Straining spoon -- any large, deep-ish spoon with holes will do
- Kitchen paper -- one sheet per egg
Poached Egg Recipe
- In a saucepan, put about one index-finger's depth of water. Add a good glug of vinegar (about 5 to 6 large tablespoons) and place it on the heat to boil.
- Once the vinegary water comes to a rolling boil, reduce the heat until it goes down to a gentle simmer. At this stage, there should be no rapidly rising bubbles; you should only see a few small bubbles clinging to the base of the saucepan.
- Carefully crack open one egg in a small bowl; make sure the yolk remains unbroken. Take a large solid spoon and spin the simmering water round and round until there is a depression in the water in the centre of pan like a whirlpool.
- Now gently slide the cracked egg into the whirlpool. The egg will initially sink to the bottom of the pan and then start cooking. You can pop in some slices of bread in the toaster now.
- After about two minutes, your poached egg will be done with a runny yolk and a soft solidified white. You can poach it for one more minute if you want a slightly denser egg white; the yolk will still remain runny.
- Place a kitchen paper sheet on a serving plate. Gently strain your pefectly poached egg with a porous spoon and lower it onto the kitchen paper. Blot any excess water on and around the egg and roll it off onto the plate, removing the kitchen paper.
Voila! Serve your perfectly poached egg with warm toast, butter, salt and pepper.
Now wasn't that as easy as a-b-c? Don't tell anyone how you made it though; keep them guessing. Bon apetit!
 |
