Poached eggs for breakfast are simply the best. People tend to order them in hotels, but don’t really cook them at home. Here is how I make them and a few tips on how to get them perfect every time.
- Fresh eggs – 2
- Tomato – 1
- Bread – white or brown – 2
- Lettuce or spring onion – small quantity
- Salt , pepper and vinegar
- Butter 1 serving
- Use a pot which is at least 3-4 inches deep, fill in with about 90% water and bring to boil.
- Crack open the eggs into a small bowl, careful with the yolk.
- Add 1 teaspoon vinegar into the boiling water and bring to simmer.
- Now use a skimmer and swirl the water creating a whirlpool in the pot.
- Gently pour the egg into the pot, just over the whirlpool. (this way the white will swirl around the yolk)
- Allow the egg to cook for 3 minutes.
- Use the skimmer and gently lift the egg out of the water.
- Place the egg on a kitchen towel, this will absorb all the excess water.
- Remove all the excess egg white from the pot (if any) before you follow the same procedure for the next egg.
- I like my bread toasted, for poached eggs I prefer using the grill and just toasting one side of the bread.
- Butter the toasted side, place the slices of tomato and then the poached egg over it, add the greens to garnish.
- Now cut the yolk in half, sprinkle with salt and pepper and IT’s DONE !!!
Tips for best results:
- Fresh eggs only
- Add vinegar and swirl the water
- Toast bread on upside only, when you take a bite, the egg is soft on the top layer and the bread is soft on the bottom layer, leaving the middle layer (top side toasted bread) crunchy throughout.