For ➊1 egg
vinegar
Break each egg into a separate coffee cup. Avoid breaking the yolk. Keep a half empty eggshell aside.
Fill a high pan for ¾ with water, enough to cover the egg. Add a splash of vinegar to help to bind the egg. Bring the water to the boil, then lower the heat. Keep it just below boiling point.
Stir with a spoon or whisk in the water to create a vortex. Put the eggshell in the water. When the egg shell moves to the center, you can start poaching.
Remove the egg shell and drop the (first) egg in the center of the gently swirling water. After 1-2 m, the egg is cooked enough to have a running yolk inside.
Take the egg out of the pan using a flat, non-stick slotted spatula.Gently put the egg on a clean cloth. Let evaporate the water. Increase the heat if necessary. Repeat for all eggs. Or try to do 2 at the time.
Serve with fresh (buttered toast). Season the egg with salt and pepper.
Or serve with a Belgian shrimps dish.
Fill a high pan for ¾ with water, enough to cover the egg. Add a splash of vinegar to help to bind the egg. Bring the water to the boil, then lower the heat. Keep it just below boiling point.
Stir with a spoon or whisk in the water to create a vortex. Put the eggshell in the water. When the egg shell moves to the center, you can start poaching.
Remove the egg shell and drop the (first) egg in the center of the gently swirling water. After 1-2 m, the egg is cooked enough to have a running yolk inside.
Take the egg out of the pan using a flat, non-stick slotted spatula.Gently put the egg on a clean cloth. Let evaporate the water. Increase the heat if necessary. Repeat for all eggs. Or try to do 2 at the time.
Serve with fresh (buttered toast). Season the egg with salt and pepper.
Or serve with a Belgian shrimps dish.
*You can poach eggs on forehand, fashion them and reheat them in simmering water for 10-20 s.
The legendary English food writer Elizabeth David recommends this way: ''Lower each egg, still in its shell, into a saucepan of boiling water, for about 20 seconds; then retrieve it.
This has the effect of coating the egg neatly in its own white, and avoiding the swirling chaos that can occur.
To poach the egg—put a little wine vinegar in the boiling water, crack the egg into a small bowl and carefully lower it into the water. Encourage the egg to turn over, and after a minute or so, gingerly lift it out.''
Read more Elizabeth David recipes: roasted peppers, lettuce & almond salad, chicken & rice salad, fish parcel.
Read more tips.
