I love eggs, especially if they are cooked to perfection (for me, it has to have runny yolk). My husband and I always wanted to try making poached egg, but we never really knew how to do it. We found a recipe in a magazine with clear instructions, so we decided to try it. It turned out perfect. There are many ways to enjoy your poached egg with toast, so let your imaginations do the work. :) It's not really for dinner, but you can make poached eggs on top of salad or for sides or for... anything!
Ingredients:Eggs -(as many as you want)
Toast - (as many slices as you want)
Salt & pepper - dash
Dried parsley - pinch
Cream cheese (on top of the toast)
Chili sauce/dried chili flakes
...and on and on and on...
- Crack one egg in a small bowl. (break eggs, one at a time)
- In a wok or large saucepan, or deep skillet (has to be at least 3 inch deep), put 2-3 inch water.
- Cook the toppings separately (e.g. bacon, salsa,... etc)
|Crack the egg one by on in a small bowl|
- Bring the water to a boil. Lower the heat to the point where water barely bubbles.
- Holding a cup close to the surface, slide egg into the water.
- Cook the eggs until whites are completely set and yolks are still soft (about 4-5 minutes). Do not stir (see TIPS).
- With a slotted spoon, gently lift the eggs from the water and let drain.
- Repeat for more.
- Toast the bread
|Using a ladle, gently pour water on top (if you want it all covered in whites)|
- Spread some butter (my husband put cream cheese) on top of the warm toasted bread.
- Place the poached egg on top, followed by your favorite toppings.
|Leave some bread to get all the runny yolks!|
- Make sure you have at least 2-3 inch water. We didn't have enough, so it cooked a bit unevenly. Practice makes perfect, right?
- You can gently pour hot water over the egg to cook more evenly.
- If it has soggy bottoms, life the eggs from the water with a slotted spoon and place on paper towels to drain. When taking off the paper towel, just go slowly & be gentle (or it will fall apart).