Poached Eggs

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Poached Eggs

Ingredients

Chicken Egg - 4 pieces
Salt - to taste
Champagne Vinegar - ½ teaspoon
Ground Black Pepper - to taste
Roll - 4 pieces
Butter - to taste

Step by Step guide

Step 1

Prepare a bowl with ice and cold water and set aside. Fill a medium-sized pot with water and bring it to a boil. Meanwhile, crack one egg into a small bowl or cup and add a drop of vinegar.

Step 2

Whisk the boiling water in a circular motion to create a whirlpool, then pour the egg into the center. Reduce the heat to low and gently cook the egg for about 3 minutes. Remove the egg with a slotted spoon and place it in the bowl with ice and cold water.

Step 3

Repeat these steps with the remaining eggs, cooking them one at a time and removing any stray bits from the pot. Once the last egg is in the ice bath, wait 5 minutes, then remove the eggs one by one using a slotted spoon and trim the uneven edges with scissors. Dry with a clean cloth (they can also be stored in the refrigerator for another 24 hours if wrapped in plastic wrap).

Step 4

Before serving, place a pot of water on the heat and bring it to a gentle boil. Cut the tops off the rolls, toast them on both sides, and spread with butter. Do not let them cool.

Step 5

Gently reheat the 4 eggs in lightly boiling water. Do not keep them in boiling water for more than 2 minutes. Remove the eggs, dry with a clean cloth or paper towel, and place them on the rolls. Season with salt and pepper and serve immediately.