How to make the perfect poached eggs for
breakfast
The perfect poached egg has a neat
oval shape, the white of the egg is tender and the yolk is soft. It is the
perfect companion when set on a slice of hot buttered toast and a glass of fresh
orange juice for breakfast! Poached egg can also be partnered with vegetables,
seafood or meat and dressed with a rich sauce. Use the freshest eggs possible
because they will be the easiest to poach.
Prepare to poach by bringing a large
deep pan of water to a boil. Then break each egg and slip it gently into the
water. Reduce the heat to low so that the the water just simmers. Allow the eggs
to poach for approx. three to four minutes or until the eggs are done.
Using a slotted spoon or other
appropriate kitchen utensil, lift out the each egg and gently press it with your
finger tip. The white of the egg should feel just firm but the yolk should still
be soft.
If there are any strings of cooked
egg white, trim them off with a knife or kitchen scissors. Drain briefly on
paper towels and serve immediately. Poach eggs can be warmed for in a bowl of
hot water for serving later. If the eggs were to be served cold, immerse them in
a bowl of iced water until ready to serve. Drain and blot dry before serving.
SERVING IDEAS
Set poached egg in the middle of shallow gratin dish with cooked spinach spread evenly,
then sprinkle grated cheese evenly over the top. Grill for approx. for two to three
minutes or until the cheese has melted and is lightly browned.
Served immediately.
Tip: The clotting factor - If the eggs used are not
really fresh, adding white wine vinegar to the poaching water will
help the egg white to coagulate, although it will slightly flavor
the egg. Use two tablespoons of vinegar to one liter of water.
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