Poached egg
2 servings
15 minutes
Poached egg is a true embodiment of culinary elegance despite its simplicity. Its origins lead us into the depths of European gastronomic traditions where it has earned a rightful place on breakfast tables. Light, delicate with a silky egg white texture and a runny golden yolk, it seems to unveil the taste of freshness and sophistication. It is prepared by immersing the egg in hot water with vinegar, creating a soft cloud of white around a juicy center. Poached eggs pair wonderfully with crispy toast, avocado or delicate hollandaise sauce, forming the basis of the classic dish 'Eggs Benedict'. It symbolizes refinement yet is accessible to anyone willing to master this simple yet impressive cooking method.
1
Add a couple of drops of vinegar to the water (I added five).
- Vinegar: 1 ml
2
Bring the water to a strong boil (this is very important).
3
Stir the water with a spoon to create a vortex.
4
Pour one egg into the funnel.
- Chicken egg: 2 pieces
5
Boil for 3 minutes.
6