Poached Egg
Preparing lost or poached eggs requires patience and a certain amount of culinary skill. Fresh eggs are necessary for preparation of this dish, because in the case of older pieces, the yolk separates from the protein after immersion in water, and this is undesirable in this case.
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Ingredients
- 1 egg
- 0.5 liters of water
- 1 tablespoon vinegar
Cooking guidelines
Pour water into a pot, about 7.5 cm high. Add 1 tablespoon of vinegar to half a liter of water and bring the liquid to a boil. Mix the boiling water briskly to create a vortex in the middle and slide the eggs into it, which we have gently beaten into a bowl beforehand. The shape of the vortex will help shape the eggs.
Boil the eggs with constant stirring for about 3-4 minutes and then pull it out with the help of a perforated ladle. The egg should have a solid structure and after pulling it, let it drip briefly on a paper towel.
Served poached eggs on toast, for example garnished with avocado, bacon and vegetables.
