1. MAKE a whirlpool in a pan of boiling water using a wooden spoon. Putting the Eggs into the whirlpool will help keep the Whites in a neat shape.
2. Break Egg into a small bowl or cup and gently slide it into the whirlpool. CONTINUE step with the remaining Eggs. RETURN the Water to the boil.
3. USE a slotted spoon to carefully remove the Eggs (then drain them on absorbent paper. At this stage, you may trim the whites if they look ragged).
'Wonderful' POACHED EGGS !
FRESH Eggs (*preferably FREE RANGE or BARN LAID) are key to wonderful poaching.
MOST Eggs will have a best-before date, BUT, if in doubt, place the Egg in a bowl of cold Water.
A FRESH Egg will lie on the bottom, WHILE a stale Egg will float! MOST Poached-eggs come out of the Pan with ragged-edges. Once drained, place them on a Cutting-board and quickly trim the edges of the whites with a small, sharp knife (for better presentation, if desired) - that's what chefs do!!
* SERVE Eggs on Wholemeal toasted Bread. A mild-flavoured Hollandaise sauce goes well with Poached-eggs, Asparagus and Fish, also. * BON APETIT
No comments:
Post a Comment