By Ellen L. Published: 2011-08-22
The debate on the methods for achieving the perfect poached egg were overwhelming the first time we decided to try making poached egg for ourselves. We tried various methods that were vouched for including some rather exotic methods (such as cling film wrapped egg, which did not work but ended up giving us an endless laugh at the final strange looking product). In the end nothing really worked and we gave up for a time the search for the holy grail of eggdom.First Attempt |
What we discovered that day to our stomach's delight was that, as with all spiritual quests, the path to eggdom lies within your heart and not your head. Or as quoted from the Tao Te Ching: 'When spring comes the grass grows by itself.'
Poached Egg Recipe
(Prep time: 1 min Cook time: 2 mins)
Ingredients
1 egg (organic eggs taste best)
1 tsp vinegar (any kind)
sea salt to taste
pepper, freshly ground, to taste
1 slice Toast
Directions:
Bring a good amount of water to boil in a pot. We used a small pot. Add vinegar. Once boiling, lower to a simmer. Swirl water with utensil until a small quiet vortex forms in the middle. Bring the egg close to surface and crack the egg directly into the vortex. Cook the egg for a minute and a half to two minutes, depending on the egg size (we had a small egg and it took between a minute to a minute half). Do not disturb the egg during this time. Take out with a slotted spoon, letting the water drain for a bit and then gently place onto your already prepared toast. Add salt and pepper, admire and then eat!
Chinese Tea Eggs - The Egg as Art 茶葉蛋
Chinese Steamed Egg Custard 蒸蛋
Easter Egg Natural Dye
More eggy recipes at The Hong Kong Cookery:
0 comments:
Post a Comment