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| Highly unadvisable if you're on a diet. |
So anyway, here's my own take on the whole all-day breakfast thingy, the excuse being my own attempt at learning to poach an egg. It's not as tricky as it sounds, all you need is some deftness in handling a floating egg in a pot. I've read a few online recipes and checked out my MtAOFC (Mastering the Art of French Cooking by Julia Child) and through my own experiment, I've come to the conclusion that you need to constantly stir the water to get it right. Oh yes, and make sure your eggs are at least relatively fresh from the fridge (no more than 4-5 days) cos the less fresh it is, the more likely it is to split into strands when cooking.
Poached Eggs
3 poached eggs
Water in a saucepan (filled up to about 6 cm)
1 tbsp vinegar
1.5 tsp salt
Directions
Boil the water in medium-low heat with the vinegar and salt till simmering. If the heat is too high and the water ends up boiling, take it off the flame for a few seconds to let it cool down. Using a whisk, stir the water in one direction briskly to create a mini whirlpool. Crack one egg into a saucer and whilst the water is still moving, quickly slide the egg into the middle of the vortex. Let the egg cook for about 2 to 2 and half minutes. For a beautifully poached egg, the egg white actually hardens and forms a thick layer around the egg yolk. Quickly remove the egg with a large ladle (be careful not to break the yolk) and immediately transfer into a bowl of room-temperature water to stop the cooking. Carefully remove the egg onto a plate lined with paper towels to dry off.
To reheat the egg, simply slide the egg for a few seconds into a bowl of hot water for a few seconds.
To reheat the egg, simply slide the egg for a few seconds into a bowl of hot water for a few seconds.
Serve on top of toast with salad, sausages, bacon, mushrooms, anything tasty!
