5 times making poached egg

Less fresh egg?

If you have fewer fresh eggs in the cupboard and aren’t sure if you can use them, you certainly can! You do do this a little differently than “normal”. This is because a less fresh egg is more likely to be watery. This causes the egg to fall apart more quickly. You prepare such an egg as follows:

Take a pan, fill it for 2/3 with water and bring it to a boil. Add a generous splash of vinegar until you taste the acid in the water. The vinegar will help the egg white to coagulate.

Break each egg separately in a coffee cup, always keeping the yolk whole. Set aside half an egg shell for later.

Lower the heat and keep the water constantly just below boiling point. Stir gently until a whirlpool forms. Now place the piece of eggshell in the pan. Once it floats to the center of the pan, then you can begin poaching.

Remove the eggshell. Pour the first egg into the center of the pan with gently swirling water. After 1 to 2 minutes in the pan, the egg will be sufficiently cooked. Carefully remove the egg from the pan; the yolk should still be soft.

You can poach several eggs at a time, but to be on the safe side, one at a time is safer.

Gepocheerd ei recepten

You can combine a poached egg in and with many dishes. Anything you normally eat an egg with, you can also eat with a poached egg. For example, have a sandwich with avocado and egg, or even with fried rice.

Tartar

• • 4 eggs
  • 500 g asparagus
  • 500 g potatoes

<Parsley

• vinegar

 

1. Peel and cut the asparagus. (Keep a few for garnish if necessary);
2. Cook the asparagus;
3. Cut the potatoes into cubes and cook until tender;
4. Mix the asparagus with the diced potatoes and a generous splash of olive oil. Season with parsley, salt and pepper;
5. Mix the asparagus with the potatoes.
6. Bring a saucepan with water and a dash of vinegar to a boil, make a whirlpool with a spoon;
7. Tap an egg and carefully lower it into the water, turn the heat down low;
9. Build a tower from the asparagus and potatoes. Place the poached egg on top and pierce it carefully.
11. Garnish with the reserved asparagus and possibly some olive oil, herbs and edible flowers.

Chicory pie

• 4 eggs
• 2 egg yolks
• 4 stalks of chicory
• 4 puff pastry pies
• 150 g butter
• 2 tablespoons lemon juice
• 2 tomatoes
• salt and pepper
• chives
• nutmeg

1. Cut the chicory into strips and fry for 5 minutes in 50 g butter, season with salt, pepper and nutmeg;
2. Heat the patties in the oven;
3. Poach the eggs in water with a splash of vinegar (acid water) for 4 minutes, and take them out as soon as they are ready;
4. Let 100 g of butter melt, put the egg yolks in it and beat to a smooth, airy sauce. Season with salt, pepper and nutmeg;
5. Fill the warm pasties with chicory strips and place a poached egg on top;
6. Garnish with a spoonful of sauce, diced tomatoes and chives.

Poached egg with tarragon butter

• 4 eggs
• 60 g salted butter
• 1/2 tsp finely chopped tarragon herb
• 1/2 tsp lemon juice
• vinegar

1. Melt the butter and season with tarragon and lemon juice;
2. Bring water with a large dash of vinegar to the boil (80 degrees);
3. Poach the eggs;
4. Carefully scoop the eggs out of the water and serve immediately, warm, with the tarragon butter.

Toast with poached egg and salmon

• 4 eggs
• 4 casino sandwiches
• 4 slices of salmon
• 4 tufts of dragon
• 2 tablespoons bearnaise sauce
• vinegar
• salt and pepper

1. Bring water with a good dash of vinegar to the boil and lower the heat;
2. Poach the eggs, then carefully remove them from the water. Keep the eggs warm in a bowl of warm water
3. Toast the sandwiches, cut off the crusts and spread the Béarnaise sauce on the bread;
4. Place the salmon and eggs on the toast. Garnish with tarragon herbs.

Bragance poached eggs

• 11 eggs
• 4 tomatoes
• 150 g butter
• 1 shallot
• 1 sprig of tarragon
• 1 dl oil
• 1 dl vinegar
• salt and pepper

1. Chop the shallot and tarragon;
2. Put the shallot, tarragon with the vinegar in a pan and boil it almost completely and cool it;
3. Melt the butter in a pan, do not let it get hot;
4. Cut the tomatoes in half and place them on an oven dish. Season with salt and pepper;
5. Pour oil over it and put it in a preheated oven for 20 minutes at 220 degrees;
6. Crack 3 eggs and separate the yolks from the protein;
7. Add the yolks to the pan with shallot and tarragon and heat it, stirring;
8. Poach the rest of the eggs;
9. Put the tomatoes on a preheated dish, put a poached egg in each piece and pour sauce over it;
10. Serve immediately.

Toast with poached egg, spinach and anchovies

We learned the recipe below from Gordon Ramsay. For 4 people and ready in 15 minutes.

• 4 eggs size L or 5 eggs size M
• 4 slices of brown soda bread
• half teaspoon white wine vinegar
• 1 tablespoon olive oil, plus extra for drizzling
• 300 g spinach leaves, washed and drained
• nutmeg, preferably freshly grated
• 12 anchovy fillets in oil, dividing the large one in half

1. Boil water in a pan, add a little vinegar and stir it
2. Crack 2 eggs into a bowl, create a vortex in the water with a spoon and gently slide the eggs into the center of the vortex. Do the same with the other eggs. When the egg white has set and the yolk is still runny, carefully remove the eggs with a slotted spoon.
3. Put the eggs in a bowl of cold water to prevent them from cooking.
4.  Heat the olive oil in a large pan and add the spinach when the oil is warm. Stir-fry until the leaves have shrunk.
5. Add pepper, nutmeg and salt.
6. Toast the bread and reheat the eggs for a minute in a pan of gently boiling water.
7. Preheat the plates, place the toasted bread on the plates and spoon the spinach on the bread.
8. Put the fish on top of the spinach.
9. Scoop the eggs out of the pan one by one with a slotted spoon and place the poached eggs on the anchovies. To prevent the dish from getting too wet, you can pat the back of the slotted spoon dry with kitchen paper.
10. Grind some black pepper and serve immediately.

“This simple yet delicious combination of crispy toasted bread with salty anchovies, creamy poached eggs and the earthy taste of spinach is ideal for weekend brunch.” – Gordon Ramsay