Wednesday, November 28, 2007

Poached eggs

The recipe is adapted from the "poached eggs" by Sara moulton. Poaching is the process of gently simmering food in liquid, generally water, stock or wine (wikipedia). Poaching also produces food with low calories aka NO oil - isn't what all those of us who want to maintain/loose weight. Poaching eggs just takes 5 minutes.

In a shallow pan heat water drizzled with vinegar and salt. After the water starts to bubble - create a whirlpool in the center using a wooden spoon and drop the egg yolk and white together in the center of the whirlpool. The rotation of water will prevent the egg from dispersing. The yolk covered with the egg white will curdle into the center. Allow the egg to cook for 2-3 minutes and serve over tomatoes. Sprinkle few chives, chopped olives, salt and pepper. Enjoy with a warm toast.

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