Poached egg is both a well-known and a feared way to prepare eggs - here you get the recipe that makes it just as easy as boiling an egg.
Recipe for poached egg
Poached eggs are both a well-known and also a feared method of preparing eggs – here you get the recipe that makes it as easy as boiling an egg.
A poached egg is essentially the same as a normal boiled egg – just without the shell. Before you poach the egg, you add a bit of vinegar to the boiling water, which helps the white gather around the yolk.
You can serve poached eggs for lunch as well as dinner – it acts as a great addition that gives the dish a delicious, rich taste. Remember to season your egg with salt and pepper.
Remember to use fresh eggs – old eggs have a hard time gathering in the water.
Servings: Portions
Poached Egg
Poached egg is both a well-known and a feared way to prepare eggs - here you get the recipe that makes it just as easy as boiling an egg.
Ingredients
- 1 pcs. Egg
- 1 l Water
- 44.4 gram Vinegar
Instructions
- Break your egg into a small bowl or glass, so you can easily plop it into the water.
- Fill a liter of water in a pot and bring it to a boil.
- Add 3 tablespoons of vinegar. Reduce the heat so the water is just below boiling point.
- Stir vigorously in the water with a whisk, creating a whirlpool in the center.
- Carefully pour the egg into the center of the whirlpool without stirring.
- Let the pot stand while the water spins, allowing the egg white to gather around the yolk.
- Now, let the egg stay in the pot for about 2-3 minutes. The white should be firm and the yolk runny.
- Carefully remove the egg with a slotted spoon and serve it, for example, with a delicious pasta dish or on rye bread with avocado.