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Blog archive: January 2008

Poached eggs

Poached eggs

Am I the only one who loves poached eggs? They’re so simple to prepare, and are so elegant for a long Sunday breakfast.

For perfect poached eggs, drop a tablespoon of vinegar into a medium sized pan of simmering water, then swirl with a wooden spoon. When the whirlpool has subsided to a minimal little spin, gently crack the egg into the middle of it. Adjust the heat as necessary to keep the water simmering gently… If it’s boiling too vigorously, the bubbles will disturb the egg too much, ruining it’s ability to remain a single mass. After 3 minutes, lift the egg out with a slotted spoon, and serve on a bed of organic mixed leaves. Drizzle with hot hollandaise sauce, then serve for a happy weekend brunch.

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