I’m not sorry about the pun!
This weekend I made POACHED EGGS. This is important because a) I haven’t attempted them since I was an apprentice a good 7 years ago, and b) up until a few weeks ago, I haven’t eaten runny eggs for a very, very long time. I’m talking over twenty years.
It all started when I was making a salad and I didn’t quite boil an egg for long enough, so it was still a bit runny inside. But, I ate it; and to my amazement there was no upset stomach, nor overwhelming “eggy” taste that usually turns me off! Then there were no holds barred! The next day there were soft boiled eggs, mushrooms, bacon and spinach for breakfast. A week later there were fried eggs, sunny side up (is there a better term for fried eggs not flipped? I don’t particularly like that phrase). Then, this weekend just past I attempted the poached eggs. I failed at my first two, the recipe I was using as a reference on Taste.com.au suggested to crack the eggs onto a plate first but I found that it completely destroyed the egg white as it entered the water. It could have been the eggs that I was using (it recommends to use the freshest eggs that you can) but I found cracking the eggs into rapid simmering water helped the egg whites to set better.
So, here’s what I did:
Bring a deep frypan full of water to a fast simmer.
Add a pinch of sea salt flakes and two teaspoons of lemon juice.
Slowly and carefully crack your eggs straight into the water. I did two at a time.
Simmer for 3-4 minutes.
Remove eggs from the water with a slotted spoon, hold over a sink or other surface to drain slightly.
Serve with hot buttered toast (Rye! It’s good!) and bacon. Enjoy!
See, you don’t need a Sunbeam Eggo after all!
