A weekend not too long ago, I had bought myself some bacon, eggs, Mount Lawley Bakery sourdough bread and a bag of spinach leaves. I decided to DIY breakfast at home for me and my other half. I wouldn’t call this a recipe mainly because I did not put in much effort except for poaching the eggs, well perfectly. Who doesn’t know how to pan fry bacon, blanch spinach leaves and toast bread?
Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
This is my first time doing poach eggs and I was rather happy it turned out pretty well. Look at the gooey runny centre… yummm….
Good Sunday everyone!