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Poached Eggs

4 Free Range Eggs
1 tablespoon Cider or White Wine Vinegar
4 slices of non-sliced pan for toast.

Get a small frying pan or a shallow saucepan and fill with water.
Put this on the heat and bring to the boil. Do not salt the water.
Let it come to a good rolling boil then add the vinegar to the water.
Turn the heat down to barely simmering.
Break the eggs in turn into a small bowl or cup.
With the water barely shuddering slip the eggs very gently into 4 opposite corners of the pan.
The vinegar should ensure that they whites stay together.
To achieve what the French call a Veiled Egg you then gently, using a slotted spoon, turn each egg so the white clouds the yolk.
Let these simmer for just 2 mts. This time has the whites just set and the yolks still runny. If you like them more set leave for another minute.
Meanwhile have the bread slices toasted crisp and hot.
Butter these or not depending on your current diet. (I'm not )
Slip the eggs on to its slice of toast and serve just with some freshly ground black pepper and some maldon sea salt.
A feast fit for a king.

Other delicious things to do with poached eggs.
Serve on a hot, flat potato cake, with some crisp streaky rashers.
Let them become both sauce and garnish by serving on top of a poached fillet of salmon.
Also see my recipe for Eggs Olaf where thy are served with a potato cake, smoked salmon and hollandaise sauce.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef