Tuesday, January 27, 2009

Poached Eggs

2 very large or extra-large eggs
1tsp (5ml) salt
2 Tbsp (30ml) white vinegar

Break the eggs into two teacups and set aside. Pour water into a non-stick frying pan until it's 3/4 full, add salt and vinegar and bring to the boil. Tip both eggs simultaneously into boiling water. Cover pan with a lid and remove from heat. Poach eggs, off the heat, for exactly 4 minutes (yolks should be nearly set and the whites cooked). Use a slotted spoon to lift eggs and drain off excess water. Serve on toast with ham, or with generous helping of mustard sauce and chives

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