Poached eggs is an apparently easy dish to make but many people still can’t make it in the right way. The rules todo them right are few, so let’s see what it takes to make a perfectly poached egg
Ingredients:
-Egg
-Pinch of salt
Yes, only two ingredients. The making process is very easy. Put a deep pan on the stove and filled with water to half . When the water will be simmering, not boiling, add a pinch of salt. On a side, crack the egg in a small bowl and with a spoon make a vortex in the water, steering it well. Gently pour the egg in the water and let it cook without touching it for about two minutes. You can check the consistency of the yolk, by touching with a finger or with the tip of a spoon and remove it from the water when it reaches your preferred doneness.
Keep in mind that even when pulled out of the water, the egg will continue to cook a bit, unless you will put it straight away into a bowl full of water and ice. In this case, you could prepare poached eggs in advance, maybe the evening before, to eat them the next morning. It will take only a few seconds to reheat them, just put them back in warm water for a bit. To take out the egg from the water, use a slotted spoon and take out the egg, lay it on a clean kitchen cloth or on kitchen paper to remove the excess of water. At this point, the poached egg will be ready to be enjoyed it with your favourite sides: in my case I’ve accompanied it with fresh sautéed spinach, cooked in a pan with a knob of butter and a pinch of salt, and some glorious handmade hollandaise sauce.
Poached eggs is an apparently easy dish to make but many people still can’t make it in the right way. The rules todo them right are few, so let’s see what it takes to make a perfectly poached egg
