Poached eggs

Poached eggs

By
From
Pimp my noodles
Photographer
Jacqui Melville

Poached eggs give a great protein boost to any dish.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. On the hob: make sure your eggs are really fresh – the fresher the egg, the tighter the poach. In order to help the whites coagulate quicker, add a small dash of vinegar to a pan of steadily simmering water. Crack the egg into a small bowl. Using a whisk, swirl the water to create a gentle whirlpool to help the egg white wrap around the yolk. Slowly tip the egg into the water, and cook for 3–4 minutes. You want to achieve a firm white, and gooey but still runny yolk. Remove the egg using a slotted spoon and drain on paper towels before you serve.
  2. In the microwave: gently crack an egg into a suitable container filled with water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.
Tags:
Asian
student
noodles
bowl food
easy
quick
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again