One of the easiest (and tastiest) things you can make for breakfast are poached eggs. They are incredibly versatile and work with any number of flavours in a plethora of dishes. From egg breakfast sandwiches to poached egg vol-au-vents, the possibilities are endless, and they are the perfect technique for making the quintessential runny egg (this is one of my favourite things). But don’t worry, you can cook the egg to whatever doneness you desire – so you medium and hard egg lovers aren’t excluded from this technique.
4 large very fresh eggs
2 tbs vinegar
Fill a large skillet with water until about 2 inches deep. Add the vinegar and bring water to a low simmer over medium-high heat.
Place a slotted spoon in a small square tupperware. Ensure the tupperware is near the skillet for a quick transfer of the egg.
Crack the first egg over the spoon. Working quickly, lift the spoon and gently place egg into the simmering water. Repeat with remaining eggs. This technique will remove any loose egg whites and prevent the egg from running everywhere in the water.
Gently cook the eggs for about 4-6 mins or until desired doneness. During the cooking process, spoon water from the water bath over the tops of the eggs to ensure all parts of the egg cook evenly.
Remove eggs from the water and place each egg on toast, an English muffin or in a vol-au-vent. Serve plain, topped with a pinch of smoked paprika or a sprinkle of chives.
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