Sunday, 27 March 2011

The Perfect Poached Egg

Poached egg

I normally have a poached egg with toast or homemade brown bread and beans, great protein boost if you have been to the gym or out running. Plus its damn tasty!

Calories 154 per portion
Serves 1:
1 or 2 eggs
A splash of vinegar
Freshly crushed black pepper
Served with wheaten bread


     1.      Half fill a small saucepan of water and add a splash of vinegar, place onto a hot hob and bring to the boil.
     2.    In the meantime chop a few chives and crack an egg onto a saucer.
     3.    When the saucepan has come to the boil reduce to a steady simmer, with a spoon stir the water around to make a small ‘whirlpool’ in the saucepan and gently slide the egg of the saucer into it (this should keep it quite compact and tidy)

     4.      2-3 mins should do it or a little longer if u don’t want the yolk runny.

     5.      Remove with a slotted spoon and sprinkle over the black pepper.

A healthy start to any day!!


1 comment:

  1. Poached eggs are my favourite. We have a lot of ducks and hens and guinea fowl so there are lots of EGGS around here to be eaten. Thankfully, the children love them!


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