Poached eggs

Poached eggs! These little volcanoes, as my little five year old calls them, make a perfectly nutritious and colorful meal. A delight for a bright breakfast or as a light dinner served with for example an arugula, avocado and tomato salad, and hearty bread, such as this mushroom, basil and garlic bread.


Some may feel daunted by the prospect of making them, so here a few tips on how to make the close-to-perfect poached egg.

1- In a deep frying pan, bring water and a tablespoon of vinegar (preferably white) to a boil. Break one egg in a small cup and slide it gently into the boiling water. Remember to take out the egg out of the fridge some ten to fifteen minutes before so that it is not too cold.
2- You can make several eggs at a time, but make sure there is sufficient space between them.
3- Let the egg cook at its own pace in the boiling water. When it is done (this depends on how soft you want the yolk to be), bring the egg out slowly by lifting it up with a flat and large spatula. Bend the spatula a little to take out the excess water, and place the egg on a plate or on top of what you have prepared (toasted muffins, green salad, …).



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