Yesterday was my birthday and I got a fabulous Imperia pasta machine and also the Julia Child cookery Bible ‘Mastering the Art of French Cooking’. It was to this I turned for poached egg advice. Ah, Julia! She came up trumps! Following her instructions to the tbsp my results were much improved, in fact Husband said his egg was perfect!
|Looked better ‘in the flesh’. Honestly…|
Julia Child’s recipe is:
- Pour 2 inches of water into a 8/10″ frying pan and bring to a simmer. For every pint of water used add a tbsp of vinegar.
- Break a fresh egg into a saucer and as close to the water as possible, let it fall in. Immediately and gently push the white over the yolk with a wooden spoon for 3 secs. Maintain the water at simmering point and repeat with any other eggs.
- After 4 minutes remove egg with slotted spoon and test with finger – the white should be set and yolk soft to touch.
- Place egg in cold water. This washes off the vinegar and stops the egg cooking.
Hope this is useful!