Poached eggs
A white cloud hides a creamy and irresistible filling... Let's talk about poached eggs, a seemingly easy recipe for cooking eggs without shells but which requires some precautions! There are several ways to prepare poached eggs, so called because the egg white softly incorporates the yolk, which remains semi-liquid. We invite you to try a classic and simple method that will require few ingredients but a lot of precision on movements and cooking times. In just a few minutes, you will see the raw egg transformed into a soft and inviting delicacy, perfect to serve on toasted homemade bread for breakfast such as the typical eggs Benedict, for a fantastic brunch with the addition of truffle and tomino, or as a main course, perhaps paired with asparagus. Poached eggs, on the other hand, are always excellent!
INGREDIENTS
Eggs 4White wine vinegar 10 mlgCoarse salt to taste
PREPARATION
To prepare the poached eggs, fill a large saucepan with water, leaving 4-5 cm from the edge. Turn on the medium heat, then pour in the white wine vinegar and coarse salt. When the salt has dissolved and the water begins to boil slightly (it should not boil vehemently), lower the heat and stir with a spoon in the same direction to create a vortex in the water. Crack an egg into a small bowl and pour it into the center of the vortex. Let the egg cook for 2 minutes, without stirring or moving the egg: after 2 minutes you will get a liquid yolk, if you prefer you can slightly extend the cooking time. Gently drain the egg with the help of a slotted spoon and place it on a plate. Your poached eggs are ready to be enjoyed while still hot!
PRESERVATIONIt is recommended to consume the poached eggs as soon as they are ready.
ADVICEYou can flavor poached eggs with ground pepper or a pinch of paprika!
A white cloud hides a creamy and irresistible filling... Let's talk about poached eggs, a seemingly easy recipe for cooking eggs without shells but which requires some precautions! There are several ways to prepare poached eggs, so called because the egg white softly incorporates the yolk, which remains semi-liquid. We invite you to try a classic and simple method that will require few ingredients but a lot of precision on movements and cooking times. In just a few minutes, you will see the raw egg transformed into a soft and inviting delicacy, perfect to serve on toasted homemade bread for breakfast such as the typical eggs Benedict, for a fantastic brunch with the addition of truffle and tomino, or as a main course, perhaps paired with asparagus. Poached eggs, on the other hand, are always excellent!
INGREDIENTS
Eggs 4
White wine vinegar 10 mlg
Coarse salt to taste
PREPARATION
To prepare the poached eggs, fill a large saucepan with water, leaving 4-5 cm from the edge. Turn on the medium heat, then pour in the white wine vinegar and coarse salt. When the salt has dissolved and the water begins to boil slightly (it should not boil vehemently), lower the heat and stir with a spoon in the same direction to create a vortex in the water. Crack an egg into a small bowl and pour it into the center of the vortex. Let the egg cook for 2 minutes, without stirring or moving the egg: after 2 minutes you will get a liquid yolk, if you prefer you can slightly extend the cooking time. Gently drain the egg with the help of a slotted spoon and place it on a plate. Your poached eggs are ready to be enjoyed while still hot!
PRESERVATION
It is recommended to consume the poached eggs as soon as they are ready.
ADVICE
You can flavor poached eggs with ground pepper or a pinch of paprika!
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