Poached egg

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Perhaps the most delicious preparation of a farm-fresh egg is to turn it into a poached egg. It may seem a bit complicated, but if you follow the steps below and you use the freshest eggs, it’s a breeze.

It is always said that you should create a whirlpool in the water with a whisk, so that you get a perfectly round poached egg, but that is not necessary at all. Make sure you put on as high a pot of boiling water as possible and add a good splash of vinegar and a pinch of salt.

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Slide the eggs 1 by 1 into the scalding hot water

Break eggs into individual cups and place them in the freezer for another 5 minutes to get ice cold. Then lower the heat slightly when the water boils and slide the eggs 1 by 1 into the scalding hot water. This way you can poach up to 4 eggs at once.

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Set your timer for 3.5 minutes and then immediately after poaching, scoop them into ice water to stop the cooking process. After all, you want the yolk to still run smoothly when you cut the egg.

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Remove from the water

If you want to serve the poached eggs immediately, you only have to rinse them carefully under the tap after scooping them out. Otherwise, remove them from the ice water, place them in a bowl when you are going to serve them and then pour some hot water over them and let them slowly come to temperature.

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Scoop the egss into ice water

Remove from the water, pat dry with a piece of kitchen paper and season lightly with freshly grounded pepper and salt.

Try serving the poached eggs with a herring salad or go for the ultimate classic: eggs benedict. You can serve this with cooked ham or with smoked salmon.

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Poached egg

Servings: 4 persons
Author: Cultiviz
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Ingredients

  • generous splash vinegar
  • 4 eggs
  • ice water possibly with ice cubes
  • black pepper freshly grounded
  • salt

Instructions

  • Make sure you put on as high a pot of boiling water as possible and add a good splash of vinegar and a pinch of salt.
  • Break the eggs into individual cups and place in the freezer for another 5 minutes to chill.
  • Then lower the heat slightly when the water boils and slide the eggs 1 by 1 into the scalding hot water. This way you can poach up to 4 eggs at once.
  • Set a timer for 3.5 minutes and then scoop into ice water immediately after poaching to stop the cooking process.
  • Remove from the water, pat dry with a piece of kitchen paper and season lightly with freshly grounded pepper and salt.

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