Simple poached egg
Simple poached egg
One of the most simple things a cook can make. As well as being delicious served with buttered toast they also provide an instant crack-at-the-table sauce to finish dishes and soups. If you need to cook loads in one go, just cook each egg for a minute less, then store in ice water (even overnight!). You can then warm through all the eggs in simmering water for one minute before serving.
Ingredients
- 1 large, very fresh, egg
- 2 tbsp white wine vinegar
- Sea salt
Instructions
1. Bring a pan of water to the boil, then reduce the heat until barely bubbling and add the vinegar. Create a vortex by whisking around the edge of the pan.2. Crack the egg into a ramekin and ease into the water. Cook for 4-5 minutes, enough to set the white, but keep a runny yolk.3. Once cooked, remove from the pan with a slotted spoon, trim any whispy bits, dab with kitchen paper to dry and season with a few flakes of crunchy sea salt.
Details
Prep time: Cook time: Total time: Yield: Serves 1