Post by Paulinemom on Sept 12, 2006 20:13:29 GMT
Serves: 1
Ingredients
1 Large egg
Water for boiling
Pinch of salt
Dash of vinegar
Warmed, buttered muffin or toast to serve (optional)
Method
Fill a large pan with 5cm (2") of water. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water to a gentle boil. Crack the egg onto a plate and then tip it into the water. Set a kitchen timer for one of the timings below:
3 minutes for a completely runny egg yolk
4 minutes for a slightly set yolk with a runny middle
5 minutes for a firm egg yolk
When the cooking time is complete, carefully remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain. Serve immediately on a warmed, buttered muffin or slice of buttered toast.
Micro tip
For extra speed use the microwave. Carefully crack the egg into a large teacup or ramekin dish filled with 1/2 tbsp of water. Use a cocktail stick to pierce the yolk and white in a couple of places and poach in the microwave on HIGH for 40 seconds (750 Watt oven)/60 seconds (650 Watt oven). Stand for 1 minute and serve. Turn your poached egg and muffin into Eggs Benedict with a layer of smoked ham topped with a ready-made or home-made Hollandaise sauce.