Poached eggs go for a swim
It was one weekend where I woke up and decided today I will finally poach eggs. In anticipation of this day I watched a number of videos to determine the perfect way for poaching eggs. From Gordon Ramsay to Jaime Oliver everyone was my teacher. But my favourite was Jamie Oliver who shows multiple techniques in one videos and lets you be the judge of which is the best for you. To top it up I only had one egg in the fridge so I really wanted to get this right.
1. Fresh Eggs (very important)
3. Salt and pepper to season(optional)
1. Bring the water to a gentle simmer in a saucepan (I was scared to use a pot that was too deep). Take a spatula and clear out bubbles from the bottom.
2. Break the eggs in a small bowl
3. Stir the water to create a whirlpool effect and the slide the egg right in the middle of it (its okay if water enters the bowl while doing this), and let it cook for about 3-4 mins (but keep an eye not to over cook the egg)
4. Remove with a slotted spoon and drain the excess water on a paper towel
Things that went wrong
1. After putting up a big deep pot I was not sure if I the egg will be okay so I switched to a huge non stick frying pan (not sure it was needed though)
2. I dropped the eggs and then stirred the water a second time. At first I thought it was helping the egg white stay around the yolk, next thing I know my yolk swam right out of this cocoon.
Eventually my egg was technically poached but separately. I served it on a toast smeared garlic butter. I placed the eggs whites first and then the yolk. When my husband cut open the yolk it was like a symphony. The golden silky yolk flowed out like the lava in lava cake, so obviously I was happy and now I can't wait to make them again.
P.s. Unfortunately I couldn't take a picture of this one, but I will next time