Poached egg

1. Working with 1 egg at a time, crack an egg on to a saucer.
2. Fill a wide saucepan with water until approximately 8cm deep.
3. Add 2 teaspoons of white vinegar and 1 teaspoon salt.
4. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
5. Fill a bowl with cold water and set aside.
6. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
7. Slide egg from saucer into centre of whirlpool, as close to water as possible.
8. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
9. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process).
10. Remove and drain on a plate lined with paper towel.
11. During and between cooking eggs, use slotted spoon to skim any foam from water surface.
12. Repeat with remaining eggs.


Spring is in the air As we emerge from hibernation, move on from hot, hearty meals and spend Saturday night dinners outside, the From Paddock to Plate Recipe Book will make your new season blossom even more! From Paddock to Plate Founder, Louise FitzRoy, has travelled the country documenting beautiful stories about food producers in unique food industries, so you can learn about them while your FP2P creation cooks! 🥣 Find out why these farmers love growing food for you, their tips & tricks, nutritional benefits, and their recipes passed on from generations. Truly a special read. Purchase here: http://www.frompaddocktoplate.com.au/book/ #frompaddocktoplate #feedyourmind

2 days ago

  • No Tweets Available