The result of perfect poached eggs is something that is not only elegant and refined but also incredibly satisfying. Inexpensive and nutritious, the humble egg astonishes in the simplest ways. Poached Eggs pair beautifully with toasted sourdough bread, smoked salmon and healthy avocado. Are you ready to treat yourself to this delicious breakfast or brunch? The weekend is only around the corner.
Poached eggs are life’s simplest pleasures. That said, according to many surveys and from discussing with my friends and close ones, most find them anything but simple. I remember being in the same situation myself. My first attempts weren’t the best (quite the opposite I would say!). Just remember that practice makes perfect. I have included the guidelines and troubleshooting tips that have helped me make perfect poached eggs each time.
HOW TO MAKE PERFECT POACHED EGGS?
To start with, you will need a deep pot that will hold enough water to create a vortex using a spoon. Swirling the water will help the egg white envelop the yolk evenly as the egg white proteins set, creating a nice natural shape.
Why should you add vinegar to poach eggs?
Adding distilled vinegar to the boiling water is essential to help set the egg white. Don’t worry! This will not affect the taste at all.
FOR BEST POACHED RESULTS :
- Buy the freshest eggs possible: This will help avoid straggly whites.
- The water needs to be at a gentle simmer: If the water is simmering too hard you may end up with an overcooked and rubbery egg. The water is best when only a few bubbles are forming at the surface.
- Whirpool: Allow the whirlpool to almost subside, then gently drop the egg in the middle of it. If the whirlpool is going too fast when you tip in the egg, it will have a misshapen form.
Perfect Poached Eggs
The result of perfect poached eggs is something that is not only elegant and refined but also incredibly satisfying.
Inexpensive and nutritious, the humble egg astonishes in the simplest ways. Poached Eggs pair beautifully with toasted sourdough bread, smoked salmon and healthy avocado.
Ingredients
- 2 free-range eggs
- 2 slices of sourdough bread, toasted
- 1 avocado, cut in half, and then in slices
- 80 g smoked salmon
- 10 g butter at room temperature, to brush over the sourdough
- 1/2 lime, cut into wedges to drizzle on top
- 2 tablespoons of white wine vinegar
- microgreens, optional for serving
- 1 tablespoon of extra-virgin olive oil to drizzle on top for serving
- salt
- pepper
Instructions
- Prepare the supporting ingredients as indicated in the ingredient list.
- Bring the water and vinegar to a boil.
- Crack each egg into separate small bowls or into cups. When the water is boiling lower the heat until it comes to a gentle simmer (just a few bubbles forming at the surface). Begin to create a vortex in the water by vigorously swirling the water around the edge of the pot using a metal spoon. The swirling water helps to wrap the white around the yolk.
- Allow the whirlpool to almost subside, then gently drop the egg in the middle of it.
- For a perfect poached egg, with a set white and runny yolk, set your timer for 3 minutes. Keep an eye on the water so that it just simmering.
- When the white is just set, use a slotted spoon to lift the egg from the water and drain it on a paper towel.
- Now it's time to assemble the dish. Brush the toasted sourdough with butter, add the smoked salmon and avocado, then gently place the poached eggs on top. Season with salt and pepper. Drizzle some lime juice on top of the salmon and avocado, then scatter some microgreens (optional) and serve immediately.
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