Poached Egg¶
146 words on Food
I have loved poached eggs since discovering in South African national parks in my youth where you could choose between boiled, fried, scrambled and poached eggs to go with your bacon at breakfast. And I always thought that making them would be very difficult.
While it takes a bit more patience to make them than other variants of eggs, it turned out that the process isn’t overly complicated as Dan demonstrated to me in January. So, there: hot, but not boiling, water with a dash of vinegar, add the egg and let it boil…
… for three and a half minutes or so. Giving the water a little spin before adding the egg apparently helps keeping the egg in shape. And soon you have…
… a lovely smooth egg whose yolk is still liquid. Yum.
Bonus: Instructions for poached eggs along with a photo slideshow.
