One of my weekend breakfast favourites is poached eggs with parma ham and hollandaise sauce on rye bread...or poached eggs with bacon, or smoked salmon. Anyway, you get the idea, I love poached eggs. I worked for a long time to try and perfect poached eggs and here are my tips to try and make things easier for you at home:
1. Make sure your eggs are as fresh as possible. Always use your freshest eggs. This is to do with the mollecular structure of the white of the egg holding together more when it is freshly laid.
2. Always keep your poaching eggs in the fridge. Again, this is to make sure the white of the egg keeps together as much as possible.
3. Boil a medium pan of water on the hob and add a couple of tablespoons of white wine vinegar and a generous pinch of salt. Leave to boil for a minute or so, so that the acidic flavour of the vinegar evaporates.
4. Turn the heat down so that there are only a couple of bubbles coming to the surface of the water.
5. With a wooden or metal spoon, stir the water to create a vortex of sorts in the middle of the pan and then leave to calm slightly.
6. In the meantime, crack your egg into a laddle (or a cup if you dont have one) and pour it into the middle of the gently swirling water.
7. For soft boiled eggs, leave for 2 minutes, medium 3 and hard 4. Take a slotted spoon and strain the egg onto some kitchen towl and serve.
Please let me know how you get on and let me know if you have any problems. Good luck!
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