Tag Archives: poached egg

10 tips to poach the perfect egg

10 tips to poach the perfect egg

My favourite Saturday morning breakfast is a soft poached egg on whole wheat toast with a bit of wild rocket out of my garden and a pinch of Maldon salt. When you cut into that egg and the yellow slowly ooze onto the bread … it is like early morning sunshine on my plate! What I want to share with you today is not a specific recipe on how to poach the perfect egg but a few interesting facts and tips that might help you along the way. I am sure you will know most of them but one or two of these pointers are quite interesting.the perfect mother's day breakfast - 10 tips to poach the perfect egg
1. The fresher the egg, the easier the poach – fresh eggs hold together better when slipped into the simmering water.
2. To test to see whether an egg is fresh – put the egg into a bowl of water. A very fresh egg will immediately sink to the bottom and lie flat on its side – an old egg will float.
3. The eggs must preferably be room temperature.
4. Remember to add a bit of vinegar to the simmering water – it helps hold the egg together.
5. The water must be simmering not boiling.
6. Now, my best tip is to slowly submerse the whole egg with shell and all in the hot simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.
7. Before breaking the egg into your simmering pot of water, use a spoon and give the water a stir so that it forms a little bit of a whirlpool…the centrifugal motion will pull the egg together when you slide it into the water.
8. When you break the egg break it into a saucer or cup first – be careful not to break the yolk and then simply slide the egg off the saucer or cup into the centre of the whirling water.
9. How long to poach the egg? Here’s a quirky snippet I read…when you put your bread in to toast put your egg in to poach…when your toast pops out of the toaster…your poached egg should be ready to be removed from the pot. Otherwise poach it for 3-5 minutes until cooked.
10. When done scoop out with slotted spoon or spatula onto a paper towel to dry excess water from the now poached egg.

It’s quick but fabulous when poached to perfection… decadent and yummy all at the same time!

Don’t forget too that a poached egg on top of a rocket + bacon salad makes for a wonderful salad option just ever so slightly out of the ordinary.

the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + chillies + basil . a thai match made in heaven

When I arrived at home on Friday night there was a huge red gift on my kitchen table from my loving husband. It was a huge, huge bag of red chillies – do you perhaps think he wanted to tell me something? Anyway, seeing these beautiful chillies took me back to Thailand – and my dear friend Pierre (kitchenbabble.com) in Bangkok. In 2010 I was privileged enough to spend a week in Bangkok where we shared the most wonderful times preparing all sorts of Thai dishes and specialities … but back to the chillies … chillies can be found in nearly every Thai dish or element of Thai cuisine – and rightfully so. I left Bangkok with the most fantastic memories and loads of recipes … but this one –  is my ultimate favourite – I gave the Grapua Moo Sub a bit of a twist.  Its easy to make and soooo tasty! Just so you know though … I added a bit of lemon juice and black pepper to the dish. Its heaven when that yellow of the egg breaks and spills over the cooked mince and rice.

mince meat + eggs + chillies + basil . a thai match made in heaven
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 500g Extra lean mince meat
  • 2T Oil for frying
  • 8 Cloves of garlic – finely crushed - I love grating my garlic on the smallest side of the grater
  • 2T Fish sauce – I tend to use more – taste and see what your palette says
  • 3 - 4 Red chillies – chopped -I don't take the seeds out - I do like things hot
  • One nice big pinch of freshly grounded black pepper
  • A big squeeze of lemon juice
  • A huge handful of fresh basil leaves - please be generous
  • 3-4 Eggs (1 egg per person)
  • Cooked basmati rice or if you prefer normal rice
Instructions
  1. Heat your oil + add the mince - loosen the meat with your fork. It must be loose, fine and brown. Fry slowly till the meat is cooked.
  2. Now all you do is add the garlic, fish sauce, chillies and pepper. Stir it and let it cook for a few minutes.
  3. Add the lemon juice, taste and correct the seasoning with salt (I prefer fish sauce) and pepper.
  4. Poach or fry the eggs( if you fry your eggs make sure that these are sunny-side up and soft).
  5. To serve: Add the fresh basil to the mince. Scoop some rice into a bowl. Then add some mince to the rice. Top the dish with a soft poached or fried egg - season you egg with salt to taste. Enjoy!