Classic poached eggs
4 servings
30 minutes
Classic poached eggs are a refined dish of French cuisine, valued for their simplicity and delicate texture. This cooking method originated in France as a way to preserve the natural flavor of eggs, making them creamy inside. Boiling in water allows the egg white to fully set while keeping the yolk soft and slightly runny. The dish features a delicate taste and versatility: it can be served with toast, used in salads, or accompanied by various sauces. A light saltiness seasons the eggs and makes them perfect for a morning breakfast or elegant brunch. The majestic simplicity of classic poached eggs is a true embodiment of culinary minimalism, where just two ingredients create a harmony of flavor.
1
Submerge the eggs in boiling water. After immersion, the water should quickly return to a boil, so they should be cooked over high heat and in sufficient boiling water.
- Chicken egg: 2 pieces
2
After 5-6 minutes of boiling, the eggs should be removed, rinsed with cold water, and served hot.
3
Add salt to taste.
- Salt: to taste