Do you like boiled eggs ? How to make poached eggs ?
2 - 4 large EGGS, coldPinchSalt and pepper
Yields: 2 servings
HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently.
BREAK eggs one at a time into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon. DRAIN in spoon or on paper towels. TRIM any rough edges if desired. SPRINKLE with salt and pepper. SERVE immediately.
A shallow saucepan with large surface area is best for poaching eggs.
For poached eggs with a compact oval shape, use cold fresh eggs.
If desired, 2 tsp (10 mL) vinegar can be added to the poaching water to help the eggs keep a compact shape.
The poaching water should just barely simmer; rapid boiling will cause the eggs to break up as they cook.
Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so the yolks remain runny when reheated. Refrigerate in enough water to cover the eggs. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.
Eggs can be poached in dry white wine, broth or tomato juice.
Serve poached eggs on cooked spinach, hot buttered noodles or rice. Top with grated cheese, a cream sauce flavoured with curry, mustard or onion, or a tomato sauce. English muffin halves, toast, pastry shells, or portobello mushrooms can also be used as a base.