Bag in a Bag
1 serving
10 minutes
Poached egg is a refined and simple dish of European cuisine, perfect for a light breakfast or elegant brunch. Its roots lie in French gastronomic traditions, where precision in cooking and delicate texture are valued. Boiled for just a few minutes, the egg achieves a tender white and runny, velvety yolk that gently flows when cut. Served with crispy toast and a pinch of salt, it reveals its natural creamy flavor and harmonizes well with various sauces and seasonings. This egg can be served as a standalone dish or used in exquisite recipes to complement salads and appetizers. It symbolizes morning sophistication and attention to detail, providing pleasure in every bite.
1
Put water in a small saucepan on the fire, adding salt. Bring to a boil.
- Salt: 0.5 teaspoon
- Water: 1 glass
2
Wash the egg carefully and thoroughly.
- Chicken egg: 1 piece
3
When the water starts to boil, gently place the egg in the water using a tablespoon, reducing the heat.
- Chicken egg: 1 piece
4
Boil the egg for 5–5.5 minutes.
- Chicken egg: 1 piece
5
Remove from heat, drain the water, and hold the egg under cold water for 30 seconds.
- Chicken egg: 1 piece
6
Serve in a special form, placing salt and slices of toasted bread on the table.
- Salt: 0.5 teaspoon