Technique: Poached Egg

Technique: Poached Egg

The poached egg can be used in many ways as a component or garnish. The special fascination lies in letting the strong orange-yellow of the still soft yolk flow and thus forming a beautiful contrast to strong green tones.

The famous dish “Oeuf Bénédict” is therefore often refined with sautéed spinach leaves. Eggs are also a popular garnish with avocados.

Material needed :

  • pot of sufficient diameter
  • wooden spoon
  • skimmer

Ingredients :

  • water
  • vinegar
  • egg
  • salt

Instructions :

  • Bring water to a boil in a saucepan with a very generous dash of vinegar
  • Crack the egg into a cup and add a teaspoon of vinegar
  • when the water is boiling, remove the pot from the stove
  • Stir vigorously with a wooden spoon to create a strudel in the middle
  • Let the egg flow into the middle of the strudel, it rotates around its own axis for a while and the albumen wraps itself around the yolk
  • Leave for 2-3 minutes
  • Lift out with a slotted spoon and drain on kitchen paper
  • Serve