Perfect poached eggs
Skip the overpriced brunch and nail the perfectly poached egg at home.
You’ll not only impress your partner, but this kitchen staple is one you’ll use forever for adding protein to breakfast dishes.
Ingredients (serves 2)
• 1–2 teaspoons white vinegar
Fill a small saucepan with about 10cm of water and bring to the boil. Add just a teaspoon or so of vinegar to help the eggs stay in one piece and not go all over the place.
Crack the egg and place it carefully on a large, slotted spoon which allows the watery membrane to drip off the main part of the egg white. Create a small whirlpool in the water with a spoon, then lower the egg on the slotted spoon into the centre of the just boiling water. The egg should stay together as it cooks.
Poach for a few minutes until the yolk has reached the desired consistency. We like to watch closely and remove it with the slotted spoon when it’s still soft in the centre.
Serve with wilted spinach.
kJ 665 | Fat 11.9g | Carb 0.3g | Protein 12.9g
Recipe from Luke and Scott: Clean Living, $29.99, Penguin.