I am an egg lover. That’s right – I love these little bundles of protein that are flavourful yet versatile enough to be used for so many different dishes! My favourite way to have them is poached, but till this weekend I didn’t know how to poach them myself, and had to stick to soft-boiled eggs when having them at home.
After having that shocking poached eggs on toast at a local cafe awhile ago, I wondered just how difficult it actually was to poach an egg. I mean, it’s just boiling an egg without the shell, right? How hard could that be! A lot more difficult than I originally thought, but still fairly easy!
Fairly Easy Poached Egg Recipe
Now, a properly poached egg should be soft – the whites just set and the yolk still runny, with no flavour permeating through than the egg itself.
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One of my favourite books, “The Cook’s Book” (a book that I recommend that every novice kitchenhand keep as close as a bible!) happened to have a step-by-step picture guide that I used to create these little marvels – and I’d like to think that my finished product comes pretty close to the ones in the book 😉
Poached Egg Recipe Ingredients
- 4x fairly fresh eggs
- 1.5 L water
- 2 tbsp white vinegar
- 500 mL water
- 1 tbsp salt
How to Make Poached Egg Recipe
1. Heat the 1.5 L of water and vinegar in a deep frying pan till it is barely at simmering point. Heat the remaining water and salt in a seperate saucepan and leave at a slow simmer.
2. Crack an egg onto a saucer then slide it into the water.
3. Using a slotted spoon, use a ‘basting’ motion to pick up the floating egg white and envelop the yolk, till the white is just set. Repeat with remaining 3 eggs.
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4. Adjust the water temperature till it is at a very gentle boil, then poach for approx 3 minutes or till egg whites are completely set.
5. Using a slotted spoon, carefully remove the eggs from the vinegar water and dip them in the simmering salted water for 30 seconds each to remove any trace of vinegar, drain briefly on a clean tea towel and serve 🙂
Poached egg recipe is a great healthy way to enjoy eggs as it means there’s no fussing about with shells and has none of the oil from fried or scrambled eggs 🙂