Poached Egg

Not sure how many of you have had poached eggs for breakfast. Poached eggs are great to have with bread slices or all by itself or in combination with a lot of other stuff like salami, bacon etc.

Making a poached egg is quite a simple but delicate task.

Ingredients

• One egg
• I tbsp of salt
• 2 tbsp of vinegar
• Black pepper powder
• Salt as required

Method

• Break the egg gently into a glass bowl/ceramic bowl without breaking the yolk
• Take one wide deep flat bottomed steel vessel and add water to fill it upto the half level
• Bring the water close to its boiling point but make sure the water is not boiling
• Add 1 tbsp of salt (add salt depending on the quantity of water)
• Add the vinegar
• Stir the water along the edge of vessel in a circular motion to form a whirlpool kind of motion
• Slowly slide the egg from the glass bowl along the direction of the water flow into the water
• You can gently fold the white over the yolk if needed using a fork (this is actually not required)
• Cook for around 2.5 to 3 minutes
• Take the egg out with a slotted spoon
• Sprinkle salt and black pepper powder over the egg (you can add other spices if needed)
• Serve over a slice of toasted bread or a bed of salami/bacon.

When you cut open the egg, the yolk should flow out and spread over the bread slice. There you have it, a perfect poached egg. If this is cooked too much, the yolk would harden. And that is not considered a perfect poached egg.