If you love poached eggs as much as I do, then I hope this post will show you how to make this delicious breakfast in 10 minutes flat. This was my breakfast this morning and the eggs came out perfectly cooked, just the way I like them
If you've never poached an egg or have tried to poach eggs in a pan of water, I admit (speaking as a professional chef) they are tricky. However, now I use these handy dandy silicon poaching pods and now I don't get the vinegary aftertaste from poaching eggs the traditional way.
This is how you use them:
- Grease the pods with non-stick spray.
- Crack one egg in each pod.
- Heat approx 2 inches water in medium saucepan with lid to simmer.
- Carefully lower the pods into the pan, they will float on top of the water.
- Cover with lid and maintain the water at simmering point. Cook for 5 minutes for soft poached eggs, a little longer for harder yolks. Just lift the lid and take a peek.
- Remove pan from the heat and with a dinner fork, carefully lift out the pods using the holes provided. If a little water has seeped into the pods, just drain it off.
- The eggs will easily slide out of the silicon pods. Season to taste and enjoy!
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