Poached Eggs

Poached eggs are a simple and refined dish. Here’s how to prepare them:

Ingredients

• Very fresh eggs (1 for each serving you want to prepare)
• White wine vinegar (1 tablespoon)
• Salt (as needed)
• Water (for cooking)

Preparation

1. Fill a wide pan with water to about 5 cm in height. Bring to a gentle boil.
2. Add a tablespoon of white wine vinegar. The vinegar will help the egg white coagulate more quickly around the yolk.
3. Gently break the egg into a cup or a small container, taking care not to break the yolk.
4. When the water is at a gentle boil (small bubbles, not a vigorous boil), create a vortex in the water with the help of a whisk or wooden spoon.
5. Gently pour the egg into the center of the vortex. The moving water will help the egg white wrap around the yolk.
6. Let the egg cook for about 3-4 minutes. The egg white should be well cooked and the yolk still soft.
7. Use a slotted spoon to remove the egg from the water, making sure to drain well.
8. Place the egg on a kitchen towel to remove excess moisture.
9. Season with salt and serve immediately.

For an Italian touch, you could serve the poached eggs on a bed of asparagus, with a spoonful of pesto or diced tomatoes and fresh basil. Enjoy your meal!