The perfect breakfast- with how to cook the perfect poached egg


I absolutely love breakfast, especially when it looks like this! YUM! Perfectly poached egg with the yolk still runny with bread that was made by our Swedish friend, Nik and at the top, lovely golden, home made hash brown and wilted spinach.

The day after honey made pancakes, I had a massive craving for hash browns from watching Master Chef. Coupled with it being breakfast (my most looked-forward-to meal during the weekend), I set about to make my 1st ever poached egg.

Poached eggs are something that I love to order in a cafe for breakfast. I’ve known the theory of poaching an egg, but never really tried it. I figured that cafes are the best place to order something that you like to eat but not want to make it at home. Anyhow, I thought that I must really conquer this “fear” of poaching an egg.

Perfect poached eggs

Ingredients (serves 2-3 people or 1 egg-monster)


3 large eggs

1/2 tsp white wine vinegar or malt vinegar

salt and pepper for seasoning

Utensils

Saucepan

Whisk

Bowl with iced water  (you only need this when making eggs for many people)

Small bowl or jug

Clean kitchen towel


Make a whirlpool in a pot of boiling water and white wine vinegar. This will help keep the egg centred and in shape when it goes in the pot.

You want to break your eggs into a bowl or jug and put your egg into the pot with the whirlpool, turn the heat down and cook egg for 3 minutes. Remove the cooked egg, put in the bowl of iced water and drain on a kitchen towel.

Cooking for the masses-

When you make eggs for many people, you have to cool the egg down in a bowl of ice water once you have cooked it for 3 minutes. Once you cool it down, you stop the cooking process and ensure that the yolk is still runny. Put the cooled egg on to a tea towel and trim the whites if needed.

When you have all your eggs cooked, you want to focus on getting your bread, spinach, ham, anything that takes your fancy, ready.

Once you have everything nearly ready, put the eggs back into a pot of simmering water for 2 minutes to reheat your poached eggs. Lift them out with a slotted spoon, drain on your kitchen towel and place on your favourite bread. Season to your taste and serve.

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